Tuesday, April 12, 2011

White Wine Chicken

Shake (one at a time) 6 boneless, skinless thighs in a bag containing 1/4 c flour, 1/4 teas salt, 1/4 teas pepper, 1/4 teas paprika.

Brown in 2 Tbl oil in an ovenproof skillet (I used a cast iron skillet and it worked well.)

Mix 1/2 c white wine and 1/2 c chicken broth. Pour over chicken; cover tightly and bake at 350 for 30-40 minutes or until done.


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