Chicken Breasts in White Wine Sauce

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Ingredients: 

  • 2 chicken breasts (boneless, skinless) cut in medallions.
  • salt and pepper to taste
  • a little flour to dredge it in.  
  • 2 TBSP Avocado Oil (or whatever oil you like to use to brown chicken in)
  • 1 chicken bouillon
  • 1 to 1 1/2 cup of dry white wine 
  • 1 TBSP lemon juice 
  • Spaghetti for 4  


Instructions:

  1. salt and pepper chicken medallions and dredge through the flour.  Place in hot skillet with 2 TBSP oil of your choice.  Lightly brown on both sides. 
  2. Remove from fire and scrape dripping from the skillet then add 2 TBSP flour (I used what was left over from the dredging) and stir until blended well.  If it needs a bit more flour, add it.  It needs to be the consistency of roux.  Crush the chicken bouillon and add to the flour, drippings and oil mixture.  Add 1 cup of water and blend setting it back on the fire over medium heat.  Once it thickens, add wine and lemon juice.  Then return the chicken to skillet and bring to a boil and then cover and reduce heat.  Simmer for about 20-30 minutes.  
  3. While chicken is simmering, cook pasta.
  4. Serve over pasta.  4 servings.  

 



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