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| 1 Esslöffel | olive oil |
| 4 | Skinless Chicken Breast Halves; (Abt 2 Lbs) |
| 1/2 Teelöffel | salt |
| 1/4 Teelöffel | pepper |
| 3 Esslöffel | all-purpose flour |
| 1 | cloves garlic minced |
| 3/4 Tasse | white wine |
| 1 | Bayleaf |
| 1 Teelöffel | lemon rind grated |
| 3 | scallions sliced |
| 1 Esslöffel | parsley fresh, chopped |
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Note 1: Original recipe used butter or margarine
In skillet heat oil over med-high heat. Sprinkle chicken with salt and pepper; coat in flour. Add chicken to skillet; cook 4 min per side. Remove chicken from pan. Add garlic, saute a short time. Add wine, bay leaf and zest (rind). Return chicken to pan, reduce heat to med-low. Cover and simmer until chicken is tender and juices run clear, 12 min. To test for doneness insert an instant thermometer into the chicken and it should read 160F. Transfer chicken to plate. Increase heat to high. Bring pan juices to a boil; cook until slightly thickened, about 2 min. Stir in scallions. Pour sauce over chicken; sprinkle with parsley.
This was very good!! Quite easy to put together and didn't require much "watching" time.
Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@reggie. Com>
26.9g Sod 345mg Cff 24.8%
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