Lambrusco Chicken

[Lugnut]

After all the ham and roast beef I'm ready for some chicken. This recipe is one of my favorites. It's quick and easy.

4 boneless skinless chicken breasts
1 C Lambrusco wine
3/4 C beef stock
1 med onion sliced
1/2 c Extra virgin olive oil

Saute onions in oil until they are beginning to color. Remove with slotted spoon and reserve. Dredge chicken breasts in flour and saute in oil until nicely browned on both sides. Add wine and simmer for three or four minutes until the alcohol dissipates. Add beef broth and return the sauteed onions. Cover and simmer for about 30 minutes.

I serve this dish with garlic mashed potatoes. Just toss a few garlic cloves in the potato cooking water and cook with the spuds. Mash the potatoes and garlic well then add a fistfull of grated Romano cheese. Mash until the cheese is incorporated. Add cream or milk and mash until well blended and smooth.

[Lugnut]

1. Ooops

It's supposed to be 1 3/4 C beef stock. Sorry.

[Baja Margie]

2. Sounds good

going to try this one, thanks!