Monday, June 20, 2011

Chicken Muscatel

Chicken Muscatel
4 fresh chicken breasts
1 onion
2 heads of garlic
1 bottle of Muscatel

Sear the chicken breasts to seal in their juices. Remove them from the pan.

Brown the onions and garlic in a tablespoon of water. When they're thoroughly colorful, add the chicken  and half a bottle of Muscatel. Simmer until cooked through and tender. Serve with mashed potatoes and steamed fresh asparagus.

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