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A recipe for
"Drunken Chicken"...
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4
6oz. |
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boneless skinless chicken breasts |
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salt
and pepper to taste |
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1
cup |
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flour |
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2
Tbs |
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butter |
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1
small |
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onion, diced |
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4
cloves |
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garlic, minced |
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1/3
lb |
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ham,
diced |
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½
tsp |
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cumin seed |
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½
tsp |
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dried sage |
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2
cups |
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dry
white wine |
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1
cup |
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chicken broth |
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¼
cup |
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capers, drained and rinsed |
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1 |
Rinse the
chicken breasts and pat dry with paper towels;
season with salt and pepper and dredge in flour. |
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2 |
In a large
sauté pan, over medium heat, melt 1 T. of the
butter, sauté the onion and garlic for 2-3
minutes. Add the ham and sauté 2 minutes more.
Move the mixture to a dish and return the sauté
pan to the heat; add the remaining butter. |
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3 |
Sauté the
chicken until golden brown on both sides. Top
with onions and ham. Season with cumin and sage;
add wine and chicken broth. Cover and simmer for
15 minutes. |
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4 |
Top with
capers and serve. |
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Servings: 4 |
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