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Chicken and Wine
Cooking oil (I eyeball it but it's around 2 Tbsp)
Butter (ditto)
2 boneless, skinless chicken breasts
Salt and pepper (or Mrs. Dash or whatever you like)
1 small onion, chopped
1 clove garlic, minced
1 cup dry white wine or dry vermouth
2 cups water
Place cooking oil and butter in a heavy skillet over high heat, and let the butter melt.
Season the chicken breasts with salt and pepper. Add them to the skillet, and sear them on both sides for a couple of minutes.
Turn heat to medium, cover, and cook for 20 minutes or until chicken is cooked thoroughly. Remove the chicken to a plate.
Turn heat back to high, add the onion and garlic, and saute until onion starts to wilt. Add the wine. Stir, scraping up any bits on the bottom of the pan. Reduce to about 1/2 cup of liquid. Add the water, and reduce to around 1 cup of liquid. (You may want to add a bit of lemon juice for extra flavor.) Pour this mix over the chicken.
This is great with rice and a salad or some steamed veggies.
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