Chicken With Wine Sauce


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For a gourmet taste that's actually quite easy to prepare, try your hand at this recipe.

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  • 1 2 1/2-3 lb. broiler, quartered (boneless, skinless chicken breasts may be substituted)
  • 2 Tbs. salad oil (or olive oil cooking spray)
  • 2 medium-sized onions, chopped (or 1/3 C. of chopped frozen onions)
  • 1 Tbs. flour
  • 1 C. consomm√©
  • 1/2 C. Marsala or Dry White Wine (your choice)
  • 2 Tbs. tomato paste (small can)
  • 1 clove garlic, crushed
  • 1/4 tsp. thyme
  • 1 bay leaf
  • 1/2 tsp. salt
  • 1/4 tsp. pepper

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In a large, heavy skillet, cook chicken in heated oil until browned on both sides. Add onions and cook until onions are slightly browned. Add consommé, wine, tomato paste, flour, garlic, thyme, bay leaf, salt, and pepper. Bring to a boil. Cover and simmer gently for 30 minutes or until meat is tender.

Serves 4

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