Chicken in wine


Chicken breasts             Oil

Chopped onion               Chopped celery

Rosemary                     Thyme

Chicken Bullion Cube     White wine

Flour or Cornstarch for thickening


 Brown chicken breasts in small amount of oil in a large skillet or electric fry pan.  Add chopped onion, finely chopped celery (or celery salt), rosemary, thyme, other herbs to taste, white wine, 2 chicken bullion cubes a water.  Simmer for at least 45 minutes adding more water if needed. When done, thicken as indicated if desired.




To thicken, mix together 2 T. flour or cornstarch or any combination in 1/2 cup cold water (I usually shake it together in a plastic container.) Add to chicken and sauce and let boil.  Serve over rice.