From, "River Road Recipes II... A Second Helping," published in cooperation with your Daily InBox newsletter.


  • 12 chicken breast halves, deboned
  • 1/2 cup flour
  • Salt
  • Pepper
  • Nutmeg
  • Paprika
  • 6 tablespoons butter, divided
  • 6 green onions, chopped
  • 1/2 clove garlic, crushed
  • 1 bay leaf
  • Pinch thyme
  • 1/4 cup sliced mushrooms
  • 1-1/2 cups Burgundy wine
  • 2 slices bacon, diced

     Dredge chicken in flour mixed with salt, pepper, nutmeg and paprika to taste.  In a skillet, brown one-half of the chicken breasts in 2 tablespoons of butter.  Brown remaining six in another 2 tablespoons butter.  Remove chicken to 13 x 9 x 2-inch baking dish.  Melt the last 2 tablespoons butter in the skillet.  Add the next 5 ingredients and simmer for 10 minutes.  Add Burgundy and stir.  Pour over chicken in casserole.  Sprinkle with diced bacon.  Cover.  Bake at 325 degrees for 1-1/2 hours.  This can be prepared a day ahead and baked before serving.  Good served with curried wild rice.


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