Herbed chicken breast in red wine

2 servings

Ingredients

Quantity Ingredient
4 ounces Carrots
3 Cloves Garlic
1½ ounce Butter
2 tablespoons Oil
2 tablespoons Flour
1½ cup Vegetable Broth
½ cup Red Wine
½ bunch Parsley
½ bunch Chives
1 Egg
11 ounces Chickenbreast
Salt
Pepper

Directions

1.Peel carrots and garlic.Saute both in half of the butter and oil for about 3 minutes. 2.Add 1 tablespoon flour; stir and add the broth.Simmer, uncovered, for about 10 minutes, until reduced by half.

3.Add the wine and simmer 10 minutes. 4.In the meantime wash and chop the parsley and the chives finely and mix the egg with a handmixer.

5.Cut fat of meat and slice into 6 evenly thin slices.Season the meat with salt and pepper and coat well with the rest of the flour. 6.Roll the meat in the herbs. 7.Fry the meat in the rest of the butter, with mild heat, on each side about 2-3 minutes. 8.Mix the wine with salt and pepper,as needed and pour over chicken. 9.Serve with potatoes or rice or bread and a dry white wine. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120

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