All Boards >> IBS Recipe Discussions


Reged: 10/17/04
Posts: 126
Loc: PA
Chicken With Wine And Shallots
      11/05/04 09:17 AM

3 whole chicken breast, skinless and boneless (about 1 1/2 lbs)
salt, if desired
freshly ground pepper to taste
2 T. vegetable oil
1 T. margarine
1 T. garlic, finely chopped
1 T. shallots, finely chopped
1/4 c. chicken broth
juice of 1/2 lemon or whole if small
1/2 c. dry white wine
1/4 c. parsley, chopped

Put breasts on flat surface to remove fat or cartilage. Cut breasts in half and then into 1 1/2" pieces. Sprinkle with salt and pepper. Coat with flour. You will need 2 skillets in which to cook this dish. Heat the vegetable oil (or Pam) in a non-stick skillet, and when very hot, add half the chicken pieces without crowding. Cook, turning pieces so they cook evenly. Have the tablespoon of margarine heating in second skillet. When first batch has cooked for 3 or 4 minutes, transfer to second skillet. Add more oil, (or Pam), if necessary, to first skillet and saute the rest of the pieces of chicken. Transfer to second skillet. Cook in margarine about 3 or 4 minutes. Sprinkle with garlic and shallots and toss to blend. Pour in the broth, wine, lemon juice and parsley. Cover chicken mixture and let simmer for about 4 to 5 minutes. Stir the mixture before serving to get the juices blended. Serve over rice. Serves 4.

*Recipe from our best friends father Richard A. Miller - from the cookbook Recipes from Vermont's Northeast Kingdom...Morgan Historical Society, Inc.


IBS-C, pain predominant

Post Extras Print Post   Remind Me!     Notify Moderator

Entire thread
Subject Posted by Posted on
* Chicken With Wine And Shallots BJake66 11/05/04 09:17 AM

Extra information
0 registered and 44 anonymous users are browsing this forum.

Moderator:  Heather 

      You cannot post until you login
      You cannot reply until you login
      HTML is enabled
      UBBCode is enabled

Thread views: 522

Jump to

| Privacy statement Help for IBS Home

UBB.threads™ 6.2

Shop For IBS Here!