Aunt Thursa'S Breast Of Chicken In White Wine

• 12 whole chicken breasts, split, skinned and boned
• 1/2 lb. butter
• 2 c. chopped onion
• 1 lb. fresh mushrooms
• 3 cloves garlic, crushed
• 1/2 c. flour
• 4 chicken bouillon cubes or equivalent flavoring
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. thyme
• 2 (13 3/4 oz.) cans chicken broth
• 2 c. Sauterne

1. Wash and dry chicken; brown in butter in 6-quart Dutch oven. Remove chicken.
2. Add mushrooms, onion and garlic; saute 5 minutes. Remove from heat.
3. Add flour and seasonings; slowly add broth and cubes.
4. Bring to boil.
5. Stir.
6. Reduce heat and add wine.
7. Preheat oven to 400u0b0.
8. Add chicken to sauce and bake covered for 30 minutes.
9. You may divide into 3 portions and freeze or continue baking about 40 minutes more.

chicken breasts, butter, onion, fresh mushrooms, garlic, flour, chicken bouillon cubes, salt, pepper, thyme, chicken broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=852328 (may not work)