INGREDIENTS:
Dredge chicken in flour mixed with salt, pepper, nutmeg and paprika to taste. In a skillet, brown one-half of the chicken breasts in 2 tablespoons of butter. Brown remaining six in another 2 tablespoons butter. Remove chicken to 13 x 9 x 2-inch baking dish. Melt the last 2 tablespoons butter in the skillet. Add the next 5 ingredients and simmer for 10 minutes. Add Burgundy and stir. Pour over chicken in casserole. Sprinkle with diced bacon. Cover. Bake at 325 degrees for 1-1/2 hours. This can be prepared a day ahead and baked before serving. Good served with curried wild rice.
SERVES: 8
- 12 chicken breast halves, deboned
- 1/2 cup flour
- Salt
- Pepper
- Nutmeg
- Paprika
- 6 tablespoons butter, divided
- 6 green onions, chopped
- 1/2 clove garlic, crushed
- 1 bay leaf
- Pinch thyme
- 1/4 cup sliced mushrooms
- 1-1/2 cups Burgundy wine
- 2 slices bacon, diced
Dredge chicken in flour mixed with salt, pepper, nutmeg and paprika to taste. In a skillet, brown one-half of the chicken breasts in 2 tablespoons of butter. Brown remaining six in another 2 tablespoons butter. Remove chicken to 13 x 9 x 2-inch baking dish. Melt the last 2 tablespoons butter in the skillet. Add the next 5 ingredients and simmer for 10 minutes. Add Burgundy and stir. Pour over chicken in casserole. Sprinkle with diced bacon. Cover. Bake at 325 degrees for 1-1/2 hours. This can be prepared a day ahead and baked before serving. Good served with curried wild rice.
SERVES: 8
