Chicken Breasts in Wine Sauce Recipe

Submitted by quickchef

• 1/3 cup plus 2 tablespoons flour, divided
• 1/2 teaspoon onion salt
• 2 whole skinned chicken breasts, halved lengthwise
• 2/3 cup dry white wine
• 1/2 teaspoon tarragon leaves
• 1/4 teaspoon pepper
• 3 tablespoons crisco oil
• 2 small onions, cut into thirds
• 1 teaspoon instant chicken bouillon granules
• 3/4 cup half and half

DIRECTIONS

Mix 1/3 cup flour, onion salt and pepper in large plastic food storage bag. Add chicken and shake to coat. Heat oil in large skillet and add chicken. Brown over medium-high heat. Add onion, wine, bouillon granules and tarragon. Heat to boiling. Cover and reduce heat. Simmer about 20 minutes or until juices run clear and meat near bone is no longer pink. Transfer chicken to serving platter and cover to keep warm. Remove and discard onion. Place half & half in small bowl and blend in remaining 2 tablespoons flour. Stir into drippings in large skillet. Cook over medium-low heat, stirring constantly until thickened and bubbly. Serve with chicken.