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“Once, long ago, there was a winery in New Jersey (uh-huh!) that proved good wine could be made here. It was Tewksbury Wine Cellars. Long gone now. This chicken dish (served with a salad) made me (circa 1980). Jeez, it sucks getting old.”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine flour and pepper in a shallow dish. Dredge chicken in flour mixture. Heat butter, oil, shallots, garlic and basil over medium heat.
  2. Add chicken, cook about 3 minute each side.
  3. removr chicken and move to warm oven.
  4. Add wine to pan juices. Cook 2 min., scrapping up the good bits.
  5. Return chicken to pan and cook until sauce reduces nicely. Garnish with parsley.

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