Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Butter 5 Shallots, finely chopped
1/2 ts Salt 1 c Finely chopped parsley
1/8 ts Pepper 5 Sprigs fresh basil, finely
1/2 Lemon, juice of -chopped
1/3 c Dry white wine 1 Lemon, sliced
3 tb Chicken bouillon

Brown chicken on all sides in butter over low heat. Season with salt
and pepper; sprinkle with lemon juice and half the wine. Cover and
simmer for 30 minutes, turning several times and adding bouillon as
necessary. Remove from pan and keep warm. Cook shallots in braising
juices until tender but not brown. Add remaining wine and cook until
sauce is reduced and thickened. Return chicken to pan and reheat in
sauce. Sprinkle with chopped herbs and serve garnished with lemon
slices. 4 servings.

Creative Cooking: Poultry Entered by Carolyn Shaw 1/95
Submitted By CAROLYN SHAW On 03-24-95

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