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Member recipe

Chicken in white wine sauce

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Serves 2

Chicken white wine

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  • 1 boneless, skinless, butterfly chicken breasts
  • 200 g of Plain flour
  • 1 tsp sunflower oil
  • 3 tbsp of butter
  • 1 Glass of dry white wine
  • salt


    1. having the plain flour on a plate, carefully completely flour the chicken breasts
    2. heat the frying pan on medium to hot fire, melt the butter and blend with 1 tsp of sunflower oil. Add a pinch of salt
    3. Lie the chicken breasts in the frying pan, turn them on the other side after a few seconds. Cook but don't let them to crisp.
    4. Add the glass of white wine and keep cooking on low heat fire. Turn again upside down the breasts. Add a littl sprinkle of flour until it creates a creamy white sauce
    5. Serve hot

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