4 skinless, boneless chicken breasts
¼ cup flour
2 Tbsp olive oil
¼ cup onion, diced finely
½ cup white wine (cooking wine works fine)
1 cup chicken broth
2 Tbsp butter
dash of salt and pepper
Sprinkle the chicken lightly with salt and
pepper. Dredge through the flour until coated.
a large skillet, heat the olive oil. Add the
chicken and cook over medium-high heat for 4 – 5
minutes per side (until cooked through). Remove the chicken to a plate and
cover with foil.
In the skillet, add the onions and
cook until slightly tender (about five minutes).
Pour in the wine. Stir well to deglaze the bottom
of the pan and get all of the flavors mixed in.
Cook for about 2 minutes; sauce will be starting to
Pour in the chicken broth and boil for
about 2 – 3 minutes. Stir in butter. Add chicken
back into the pan, just until re-warmed through.