Poached Chicken Breast In Wine

• 4 (4 oz.) skinned, boned chicken breast halves
• 3/4 c. Chablis or other dry wine
• 2 1/2 c. sliced fresh mushrooms
• 2 Tbsp. chopped fresh parsley
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 Tbsp. cornstarch
• 2 tsp. water

1. Place
2. chicken between two sheets of heavy-duty plastic wrap. Flatten
3. to 1/4 inch; set aside.
4. Combine wine and next 4 ingredients
5. in
6. a
7. large skillet; bring to a boil over high heat. Arrange
8. chicken
9. in a single layer in skillet.
10. Cover, reduce heat and simmer 15 minutes or until chicken is tender. Remove chicken
11. to
12. serving
13. plate.
14. Combine
15. cornstarch
16. and water; stir
17. into
18. skillet.
19. Bring
20. mixture to a boil; boil 1 minute, stirring constantly.
21. Pour sauce over chicken.
22. Yields 4 servings.

chablis, mushrooms, parsley, salt, pepper, cornstarch, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=714034 (may not work)