Chicken Chardonnay with French Bread

This is a great recipe to use up extra wine. Serve it with crusty French bread to soak up the juices.

Ingredients:

• 4 boneless, skinless chicken breasts
• ½ teaspoon tarragon
• ¼ teaspoon dry mustard
• ¼ teaspoon thyme
• 1 teaspoon garlic, crushed
• 1 bell pepper, cut into bite sized pieces
• 1 onion, cut into chunks
• 1 small jar of artichoke hearts
• 1 cup of Chardonnay
• ¼ cup of half and half
• 1 tablespoon cornstarch

Preparation:
Place the chicken breasts between two pieces of clear plastic wrap and pound until they are 1/2 inch thick.
Spray cooking spray on a frying pan and heat it.
Spinkle the spices on the chicken, and place in the heated frying pan.
Cook the chicken until it is browned on both sides, about 6-8 minutes.
Add the wine and vegetables.
Allow to simmer for twenty minutes.
Remove the chicken and vegetables from the pan and place them on a platter.
Mix the half and half and cornstarch.
Stir the cornstarch mixture into the remaining broth and stir until thickened.
Pour the creamy sauce over the chicken.
Serve with plenty of napkins and French bread.

 

More great recipes are at my Sacramento Easy Meals Examiner website.

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