Stovetop Chicken in White Wine Sauce
2 (8 oz / 220 g) cans of cooked chicken, cut into chunks
1 large onion, chopped
1 tsp dried parsley
pepper to taste
3 1/2 cups chicken bouillon stock
1/4 cup olive oil
1/4 cup flour
1/2 cup evaporated milk
1/2 cup dry white wine
1. Heat saucepan to medium high, add oil and onions. Saute
until transluscent.
2. Reduce heat to medium, add chicken bouillon stock,
evaporated milk, and wine.
3. Mix in the flour slowly until thickened.
4. Add parsley and pepper
5. Add the chicken and cook for 15 minutes stirring regularly.
Serve with rice, pasta, or couscous.
2 (8 oz / 220 g) cans of cooked chicken, cut into chunks
1 large onion, chopped
1 tsp dried parsley
pepper to taste
3 1/2 cups chicken bouillon stock
1/4 cup olive oil
1/4 cup flour
1/2 cup evaporated milk
1/2 cup dry white wine
1. Heat saucepan to medium high, add oil and onions. Saute
until transluscent.
2. Reduce heat to medium, add chicken bouillon stock,
evaporated milk, and wine.
3. Mix in the flour slowly until thickened.
4. Add parsley and pepper
5. Add the chicken and cook for 15 minutes stirring regularly.
Serve with rice, pasta, or couscous.