Chicken and Riesling

• boneless skinless chicken breasts↗12 ounces

  about 2 breasts

• egg white1
• flour↗2 tablespoons
• olive oil↗1 tablespoon
• chicken broth↗1⁄2 cup
• onion↗1⁄4 cup

  chopped

• mushroom↗1⁄3 cup

  chopped

• carrot↗1⁄4 cup

  chopped

• riesling wine↗1⁄2 cup
• pepper↗1⁄4 - 1⁄2 teaspoon
• parsley↗1 tablespoon
• basil↗1⁄2 teaspoon
• rosemary↗1⁄4 teaspoon

Step-by-step instructions

1. 1

   Beat egg white. Coat chicken in egg and flour.

2. 2

   In a frying pan, brown both sides of chicken in 1 T olive oil over medium heat (2-3 minutes on each side). Don't turn the heat too high - olive oil loses its health benefits at high heats!

3. 3

   Meanwhile, in a separate pan, saute onion in 2 T of the chicken broth. Add in mushroom and carrots. Saute for another 5 minutes.

4. 4

   Add riesling to vegetables. Cook until bubbles. Add pepper, parsely, basil, rosemary, and remaining chicken broth.

5. 5

   Stir until well-mixed. Pour stock and herbs over chicken. Cover and cook over low heat for 15-20 minutes until chicken is no longer pink in the middle. Stock should be simmering, not boiling.