Wine poached, Fried, Brined, Chicken with Onions and Oregano Rice

Recipe courtesy Joe Mumme

About fours in advance;
Brine a boneless skinless chicken breast per person.

About twenty minutes before serving;
Start the Oregano Rice
Put a skillet on low heat. Add 2 table spoons of butter.
While the butter is melting. Cut up an onion or two.
When the butter has melted, add the onion or two.

Soften the onions.

While the onions are softening, cut up the chicken into strips approximately one inch wide.

Once the onions have softened
Add the chicken strips to the skillet.

Whiten surface of chicken strips.
Add wine to cover chicken.
Raise heat, bring wine to boil.
After about five minutes check doneness of chicken by pulling out a piece and cutting through the middle. If chicken piece is white clear though chicken is done. Remove chicken from skillet ASAP. Reduce wine to 1/4 to 1/2 inch from bottom of skillet.

Add chicken, onions and reduced wine to cooked Oregano Rice

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