Title: Smothered Breast of Chicken
Categories: Poultry
Yield: 6 Servings

3 lg Chicken breasts; split
Flour seasoned with salt;
-pepper; paprika and
-tarragon
6 tb Clarified butter or cooking
-oil
2 Cloves garlic; crushed
3 Carrots; chunked
6 Ribs celery; chunked
1 lg Onion; chunked
2/3 Tomatoes; chopped
1 c Rich chicken stock
1 c Still rose wine
Salt and pepper
Chopped parsley

Preheat oven to 350 F. Dip chicken breasts in seasoned flour. Brown lightly
in heavy skillet in butter or oil in which garlic has been browned. Place
chicken breasts in a baking dish and cover with carrots, celery, onions and
tomato. Fill dish half-full with stock and wine. Cover and braise in oven
for 30 to 40 minutes until done, but not dry. Remove chicken and half the
vegetables and keep warm. Strain remaining sauce and puree vegetables in a
blender. Recombine with sauce and simmer, adding bits of butter and
seasoned flour to thicken. Season sauce to taste with salt and pepper.
Serve over chicken breasts on a heated platter, garnished with parsley.
Note: Be careful not to overcook chicken.

JEFFERSON AVE. BOARDING HOUSE

JEFFERSON AVE., ST. LOUIS

BELL CANYON CELLARS NAPA VAL. 78

From the , downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.