I got one for you...this is one of my favorite things to make (my own invention). It's also good with bone-in chicken. I just peel the skin off. But it works just as well with boneless breasts.
Chicken with vegetable and herb ragout
4-6 chicken breasts
1/2 c flour
dash salt, pepper, paprika
2tb oil
2 carrots, peeled and diced
1 celery rib, diced
1/2 green bell pepper, diced
1 med. onion, chopped
1 clove garlic, minced
1/3 c sherry
1 cup canned chicken broth (save the rest from the can for the rice)
1/2 tsp each: thyme, tarragon, majoram (or oregano), paprika
dash black pepper
In a large ziploc, combine flour, salt, pepper, and paprika. Shake chicken pieces to coat and brown for two minutes on each side in a large nonstick pan with oil (such as a lidded chicken fryer). Remove to a plate. Saute vegetables. Add sherry, broth, and spices. Bring to a boil. Place chicken pieces back in the pan, so that they are covered in the simmering mixture. Cover, reduce heat to medium low, and simmer for 45 minutes, adding water if necessary. You want it to have a fairly thick sauce at the end. Salt to taste.
Serve with rice. |