Chicken And Riesling

• 12 ounces boneless skinless chicken breasts (about 2 breasts)
• 1 egg white
• 2 tablespoons flour
• 1 tablespoon olive oil
• 1/2 cup chicken broth
• 1/4 cup onion, chopped
• 1/3 cup mushroom, chopped
• 1/4 cup carrot, chopped
• 1/2 cup riesling wine
• 1/4 - 1/2 teaspoon pepper
• 1 tablespoon parsley
• 1/2 teaspoon basil
• 1/4 teaspoon rosemary

1. Beat egg white. Coat chicken in egg and flour.
2. In a frying pan, brown both sides of chicken in 1 T olive oil over medium heat (2-3 minutes on each side). Don't turn the heat too high - olive oil loses its health benefits at high heats!
3. Meanwhile, in a separate pan, saute onion in 2 T of the chicken broth. Add in mushroom and carrots. Saute for another 5 minutes.
4. Add riesling to vegetables. Cook until bubbles. Add pepper, parsely, basil, rosemary, and remaining chicken broth.
5. Stir until well-mixed. Pour stock and herbs over chicken. Cover and cook over low heat for 15-20 minutes until chicken is no longer pink in the middle. Stock should be simmering, not boiling.

chicken breasts, egg, flour, olive oil, chicken broth, onion, mushroom, carrot, riesling wine, pepper, parsley, basil, rosemary

Taken from www.food.com/recipe/chicken-and-riesling-193883 (may not work)