About this recipe: Chicken breasts are stewed in a white wine and a simple but delicious stock. In French cooking, mirepoix is the traditional base of diced carrots, onion and celery sautéed in butter that is used to flavour a great many stews, soups and sauces.
hi there gordon. me and my family loved this. i am doing a cookbook for a fund raiser for my church and would like to use this one. theme is around the world. would that be ok with you thank you email@example.com - 28 Jan 2013
lovely taste - 01 Mar 2010
Flavorful, satisfying and easy to make. The chicken ended up with a wonderful fall-apart texture that I usually associate with braised red meat. Highly recommended. NB: Either make your own chicken broth or use "low sodium" broth in order to avoid a very salty dish. You can always taste it and add more salt while cooking. Remember that if the liquid reduces by half on the stove, it will be twice as salty as it was originally, and most canned chicken broths are too salty in the first place! - 30 Aug 2004 (Review from Allrecipes US | Canada)