Lunch: Mexican Chicken Sauté
Ingredients
3 1/2 to 4 pound chicken, quartered
4-6 tablespoon butter
2 tablespoons finely chopped onion
1 finely chopped garlic clove
3 peeled hot green chilis
Salt
2/3 cup white wine (Pouilly Fuissé or White Pinot)
Garnish: chopped toasted almonds
Instructions
Brown the chicken pieces in the butter, turning each piece to color evenly. When nearly browned, add 2 tablespoons chopped onion and cook gently until onion and chicken are brown and blended. Add salt to taste, garlic, and chilis. Pour over this mixture 2/3 cup white wine and simmer gently until chicken is tender. Remove chicken to a hot platter, pour pan juices over it and garnish with chopped toasted almonds. Serve with polenta.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
