Chicken Piedmantasa
Chicken Piedmantasa is an moderately easy dinner. Made with 6 or 8 skinless, boned chicken breasts, 3 c. flour (in a plastic bag), 1 tsp. each: oregano, rosemary, paprika, basil leaves, italian seasoning, thyme, salt and pepper (in bag with flour), garlic powder to taste (i like lots; in bag with flour) and 3 chicken bouillon cubes, dissolved in 1 c. boiling water, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
Place chicken breasts between 2 sheets of wax paper; pound with mallet until flat like a pancake.
Dip pounded chicken in flour-seasoning mixture in plastic bag.
Do not crowd.
Toss until coated.
In a large skillet, melt butter.
Brown chicken breasts on each side.
Keep adding butter as needed while browning the chicken.
Do not allow chicken to burn.
In an 11 x 9 x 2-inch glass baking dish, layer browned chicken pieces.
Add wine and chicken broth to skillet, stirring getting all the goodies left from frying the chicken; pour wine-broth mixture over chicken breasts.
Cover with foil and bake at 300Β° for about 35 to 40 minutes.
This dish may be frozen.
Serves 6 to 8.
π· Perfect Pairings
Complete your meal with these
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