Braised Herbed Chicken

this is straight from hugs.org. I would pass on the wine in the recipe, and substitute in 1/4 water or broth with a splash of cider vinegar or maybe a 1/4 cup apple juice. — Charlotte

MMMMM—– Recipe via Meal-Master ™ v8.05

Title: Braised Herbed Chicken
Categories: chicken, dinner, easy, 30min
Yield: 4 Servings

1 chicken, cut-up
(or a picnic pack of chicken)
3 tb Butter
1/2 ts Salt
1/8 ts Pepper
1/2 Lemon; juice of
1/3 c Dry white wine
3 tb Chicken bouillon
5 Shallots; finely chopped
1 c Finely chopped parsley
5 Sprigs fresh basil; finely chopped
1 Lemon; sliced

Brown chicken on all sides in butter over low
heat. Season with salt and pepper; sprinkle with
lemon juice and half the wine. Cover and simmer
for 30 minutes, turning several times and adding
bouillon as necessary. Remove from pan and keep
warm. Cook shallots in braising juices until
tender but not brown. Add remaining wine and cook
until sauce is reduced and thickened. Return
chicken to pan and reheat in sauce. Sprinkle with
chopped herbs and serve garnished with lemon
slices.

Makes 4 servings.

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