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CHICKEN BREASTS ANTOINE 2 lb. chicken breast or parts flour 1/4 c. olive oil 1/4 lb. butter 1/2 c. chopped onion 5 Tbsp. chopped green pepper 1 clove garlic 1 c. chicken broth 1/2 c. sliced mushrooms pinch of thyme 1 tsp. salt 1 bay leaf 1 Tbsp. dried parsley 1 1/2 tsp. rosemary 2 tsp. Accent 1/2 c. celery, chopped 1 c. sliced green olives 1 c. white wine Rice For Chicken Antoine: 1 Tbsp. oil 1/2 stick butter 1 1/4 c. rice 1/2 c. chopped onion 3 cloves garlic 1/2 c. chopped celery 1/2 c. green peppers, diced 2 1/2 c. water 3 chicken bouillon cubes salt and pepper to taste Saute chicken breasts dipped in flour, in olive oil and butter mixture. Remove and place in shallow roasting pan. Saute onion, pepper and garlic in same skillet as chicken. Add chicken broth and spices. Then add celery, mushrooms and olives. Pour over chicken. In saucepan combine 2 tablespoons flour, 2 tablespoons butter and 1 cup white wine. Cook until thickened. Pour over chicken. Cover with foil. Don't peek for 1 hour. Bake at 375 degrees. Serve with rice. Rice For Chicken Antoine: Combine in skillet the oil, butter and rice and cook slowly. Add onion, garlic, celery and green peppers. Cook until golden. Add salt and pepper to taste. Add water and bouillon cubes. Cook 15 to 25 minutes or bake with chicken for 1 hour. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |