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- Terri McK
- 1/4 cup (60 ml) olive oil
- plain flour, for dredging
- 6 chicken breasts
- oregano-suggested (lot's)
- 2 cloves garlic, minced
- 2 shallots, smashed before minced
- 3 tbsp (45 ml) or more minced onion
- 1/4 cup (60 ml) butter
- 1 cup (225 ml) whipping cream
- 1 cup (225 ml) chicken stock
- 1/2 cup (125 ml) dry white wine
- dash seasoning mix-suggested
- cooked rice or egg noodles
- Coat chicken with oil and your best seasoning mix.
- Dust with flour.
- Brown each side in saute pan and remove.
- Saute onion and garlic, add more oil.
- Pour in wine, then add stock and bring to boil--do not shake or whisk pan.
- Add chicken to mixture and cook 3-5 minutes
- Add parsley and serve.
- Serve with rice or egg noodles.
- It would seem the oregano or a Greek seasoning mix would lend to the title "Greek Chicken".
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