3 cloves garlic, as needed, minced
4 cups buttermilk
1 teaspoon salt
1 teaspoon hot paprika
3 cup uncooked long-boneless chicken breast halves
French-style onions, chopped
sweet paprika to taste
1/2 cup white wine
1 tablespoon vegetable oil
ground wine to coat
Lightly saute the garlic in the buttermilk in a 1 quart saucepan until the color is deep. Crumble the garlic and saute the buttermilk in the same saucepan. Stir in the salt, hot paprika and 1/2 cup white wine. Bring to a boil, then reduce heat to low. Simmer for 20 to 30 minutes, then whisk in the oil and onion.
Uncover chicken and sprinkle each individual with 1 teaspoon of paprika mixture. Place in a 9x13 inch baking dish and top with 3 layers of soup mix (optional), 6 cups water, oil, and 1 teaspoon paprika mixture.
Roast each morning for 30 to 45 minutes (optional), or until juices run clear. Return chicken to oven to boil for 5 to 7 minutes before removing from oven. Serve over warm bread.
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