Ingredients: (Serves 4 - 6)
Serve with a green vegetable and rice.
| 2 tbsp. Butter 4-6 boneless Chicken breasts 1 large Brown onion 1 tbsp. Flour |
1 tbsp. Dijon Mustard 1/2 c. Coalface Chardonnay 1/2 c. Chicken stock |
Directions:
|
In a heavy skillet, melt butter
over medium-high heat and cook chicken until browned.
Add more butter if necessary and season with salt and pepper to taste. Add onions and cook, stirring until tender. Remove chicken and keep warm. Sprinkle flour over onion and cook stirring for 1 minute. Stir in stock and wine, mixing brown bits from the pan. Bring to a boil then reduce heat; return chicken to the pan and simmer 3-5 minutes or until chicken is no longer pink inside. Remove from heat and stir in Dijon Mustard. Garnish with parsley. |
Enjoy with a glass of Coalface
Chardonnay!