Domaine Montel Chardonnay Chicken

 

cup butter or margarine

 

6 chicken breast halves, skinned and boned

 

1 cup chopped onion

 

1 clove garlic, minced

 

3 tablespoons all-purpose flour

 

teaspoon salt

 

1 cups Domaine Montel Chardonnay White Wine

 

1 cup chicken broth

 

1 (3 oz.) package cream cheese

 

cup sliced natural almonds, toasted

 

 

Melt butter in a large skillet over medium heat. Add chicken, and cook 5 minutes on each side or until browned. Remove chicken from skillet, put pan aside with the reserve; place chicken in a 2-quart casserole. Set aside.

 

Sautee onion and garlic in the pan with the reserve until the onions are tender. Add flour and salt, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add wine and broth; cook over medium heat, stirring constantly , until mixture is thickened and bubbly. Add cream cheese, stirring until cheese melts. Remove from heat. Spoon cream cheese mixture over chicken.

 

TO STORE: Cover and refrigerate up to 24 hours.

 

TO SERVE: Bake, covered, at 350 degrees for 45 minutes or until bubbly. Sprinkle with toasted almonds. Yield: 4-6 servings

 

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