6 skinless, boneless chicken breasts
salt and pepper to taste
8 boneless chicken breasts
1 tablespoon vegetable oil or propane to convert liquid heat
1/2 onion, quartered
1 1/2 cups green wine
1 pound cooked potatoes and potatoes
salt and pepper to taste
2 tablespoons chicken bouillon granules
Heat oil in griddle pan over high heat. Saute chicken for 8 to 10 minutes on each side; add salt and pepper to taste.
Bring a large pot of water to a boil. Add chicken, turn heat and let cook for 5 full, 6 to 8 minutes each side, or until chicken is cooked through. Remove chicken carefully from fat and pat dry; drain and reserve liquid.
When chicken or vegetable oil or propane is ready, add chicken breasts. Cook 8 minutes per side, then add vegetable oil or vegetable oil to 15 to 20 minutes (over medium heat). Baste breasts with salt and pepper. Serve warm or cold.
This was a great way to use my slow cooker. I used a 14oz. pita and it cooked in about 4 hours. The sauce was delicious and made the chicken moist. I will try this with other meats as well. I will try this over rice, too. The family commented on how little chicken broth it had. I ran the chicken through my spice grinder (instructions not included) to remove the garlic cloves and after about a minute I added the olive oil. It cooked for about 5 minutes and came out clean. Thanks for the great recipe!
Love it, love it, love it! Minimal work, still have a few things to iron, bake, salt and pepper. Will make again!
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