- 3 tablespoons [45 mL] flour
- Paprika, to taste
- Salt and pepper, to taste
- 3 chicken breasts, skinned and boned
- Oil, to taste
- Butter, to taste
- 2 carrots, diced
- 2 celery stalks, diced
- 1 onion, diced
- 4 potatoes, diced
- 1/2 cup [125 mL] dry white wine
- 1 cup [250 mL] chicken broth
- Freshly chopped parsley, to taste
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- Mix together flour, paprika, salt and pepper; coat chicken whites with mixture.
- Brown chicken whites, on all sides, into a mixture of hot oil and butter; remove and set chicken whites aside.
- Brown carrot, celery, onion and potato dices for approximately 4 minutes.
- Pour in white wine and chicken broth.
- Bring to a boil over high heat; transfer vegetables sauce and chicken whites into an oven-proof casserole.
- Cover and bake for 45 minutes, into a preheated 350°F [180°C] oven.
- Serve, sprinkled with chopped parsley.
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