Thursday, January 30, 2014

Easy Weeknight Chicken

Sometimes, you just don't want to start dinner until 5:00. This is for those nights. I usually serve it with rice and a steamed veggie or salad. The extra sauce is so good over rice. 

Chicken in White Wine Sauce

2 Tb. Flour
¼ tsp salt
¼ tsp paprika
¼ tsp black pepper
4 (4oz) bonless skinless chicken breasts
1 TB. Olive oil
½ cup chicken broth
½ cup dry white wine
parmesan cheese 

Preheat oven to 350.
Combine first 4 ingredients in a shallow dish.
Dredge chicken in flour mixture.
Heat oil in an ovenproof skillet over medium heat.
Add chicken; cook 2 minutes on each side, until browned.
Add broth and wine. (The other day i made this and was out of chicken broth, so i just added a little skim milk to the sauce. It was great!) 
Bring to boil; remove from heat.
Cover, and bake at 350 for 10-20 minutes, or until chicken is done.  (I sprinkle with parmesan before and after baking. But, I really like parmesan. Also, I usually slice chicken breasts in half so that they are quite thin. If you do that, they are yummy, but easily overcooked. So, start checking after 5 minutes in the oven!)
Sprinkle with more cheese!

And voila! Easy, yummy, healthy, cheap, fast. What more could you want?!