- 4 skinless, boneless chicken breast halves
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon seasoned salt
- 3 tablespoons all-purpose flour
- 3 tablespoons water
- 1 cup white wine
- 1 cup chicken broth
- 2 teaspoons chopped Italian herbs
- Season chicken breasts with salt, pepper and seasoned salt. In a small bowl, combine flour and water and mix until no lumps remain and the mixture is completely smooth.
- Heat 1 tablespoon oil in a large skillet over high heat. Add chicken and brown for 3 to 4 minutes each side. Remove chicken to a plate or platter.
- Deglaze skillet with wine and broth and bring to simmer over medium low heat. When simmering, add herbs; whisk in flour mixture. Return to simmer, reduce heat to low and return chicken to skillet with juices.
- Cover skillet and simmer gently for 20 to 30 minutes, or until chicken is cooked through (no longer pink inside), turning frequently.
03/26/2017
recipepes.com
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PT15M
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455 calories
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