Classy Chicken So Tasty
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"An elegant, easy-to-make bird dish bursting with flavors of solar dried tomatoes and creamy white wine sauce. My husband calls it the classiest meal I serve because it's precisely like what you order in a elaborate restaurant! Very low in fats and energy, and it most effective takes half hour from start to complete. Pairs nicely with roasted child potatoes and steamed broccoli."
- 1 cup all-purpose flour
- 4 boneless, skinless chook breast halves
- salt and pepper to taste
- 2 tablespoons butter or margarine
- half cup dry white wine
- half of cup fat-unfastened chicken broth
- 1 tablespoon Dijon mustard
- 1 zucchini reduce in half lengthwise, then sliced diagonally
- 5 solar-dried tomatoes, chopped
- 1 clove garlic
- 1 teaspoon dill weed
- 1/3 cup fats-unfastened bitter cream
|Prep : 10M||Cook : 4M||Ready in : 35M|
- Place the flour into a shallow dish. Season hen with salt and pepper, after which dredge in flour. Shake off extra. Heat the butter in a massive skillet over medium-excessive warmness. Brown the bird breasts on each side, approximately 3 minutes in line with side.
- Pour the fowl broth and white wine into the skillet, and scrape any fowl residue from the pan for flavor. Stir in the mustard. Cover, and cook for a couple of minutes till bird is 'springy', but not cooked through. Add the zucchini and sun-dried tomatoes, then season with garlic and dill weed. Cover, and prepare dinner until the zucchini is smooth and the chicken is cooked via, approximately five to 10 minutes.
- Remove the bird to a platter, and dispose of the pan from the warmth. Stir bitter cream into the pan liquid. If maximum of the liquid has evaporated, stir in a piece more wine or broth first. Season with salt to taste, and serve chicken with sauce poured over it.
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