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Ingredients
12 Chicken breast halves, boneless
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 mushrooms, sliced
1 1/2 Cups Burgundy wine
2 Slices bacon, diced
Instructions
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� 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 325F for 1 1/2 hours. This can be prepared a day ahead and baked before serving. Good served with curried wild rice.