chicken breasts in white winerating:
2 chicken breasts
1 medium onion finely chopped
2 cloves garlic chopped
dry white wine
oil for cooking
salt and pepper
In a pan with a lid fry the onions until coloured. A very light
colour if you want the pale chicken effect but I like them dark, even
with a hint of burnt.
Add the garlic.
Add the mushrooms and cook until soft.
Take out the onion, mushroom and garlic trying to leave as much oil in
the pan as possible. Put in the seasoned chicken breasts and brown one
side. Turn down the heat and turn the meat over. Add the wine.
Cover the pan and cook on a low light for 30-40 mins.
Remove the breasts to a hot plate. Return the onions etc to the pan
and bring the heat up to reduce a bit. Finish with a little cream and
pour over the meat.