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Prep time
15 minutes
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Cook time
45 minutes
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Serves
4
Author Notes
This is an easy dish to make and results in a great dinner entree. Been making this recipe for 50 years, and the craving still strikes on a semi-regular basis. We got the recipe from a buddy's girlfriend, and if I could remember her name, she would be a lifetime member of our Christmas card list. It was a short romance. We sometimes double the sauce and cook a little more rice if there are big eaters partaking in the meal. IMPORTANT... a good dry white wine is critical to the quality of this dish. Cooking wine can be used, but you will never gain entry to our Christmas Card List. —MTDavids
Ingredients
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6
boneless, skinless chicken breast halves
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2
medium tomatoes, thinly sliced
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1
large onion, thinly sliced
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2
celery stalks, sliced into 1/2" pieces
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10 ounces
butter
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2 cups
chicken broth
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1 cup
all-purpose flour
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2 cups
salt and freshly ground pepper, to taste
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2 cups
white rice, cooked
Directions
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Cut chicken into fillet sized portions...should result in 12 pieces.
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In a bowl, mix salt, pepper, and flour and coat chicken.
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Melt butter in a large fry pan over medium heat. Brown the chicken pieces.
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Add 1 cup of chicken broth and 1 cup of wine to the pan and cover. Simmer on low heat; about 15 minutes.
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Add celery, onion, and remaining broth and wine to fry pan. Cover and cook about 20 minutes over medium heat. Remove cover and cook another 5 minutes to reduce liquid. Place tomato slices over chicken and cover. Cook another few minutes.
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Place tomato slices over chicken and cover. Cook another few minutes.
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Remove chicken and place over steamed rice. De-glaze the pan with a little additional wine if necessary to get all the bits of chicken and vegetable into the sauce. Pour sauce over chicken and serve hot.
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