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Serves 4
4
boneless chicken breasts
1/2 cup flour
to taste salt and white pepper
1 teaspoon paprika
1/4 cup oil
1 cup sliced green pepper
1 cup
sliced onion
1 cup sliced mushrooms
1 cup white wine
2 teaspoons
lemon juice
1 teaspoon minced garlic
1 teaspoon chopped basil
2 cups cooked rice
Cut chicken breasts across in halves.
Remove skin and trim all fat. Roll
chicken breasts in the flour seasoned with salt, pepper, and paprika.
Heat
oil in a skillet or a saute pan.
Place chicken in skillet or pan. Brown
over low heat on both sides until golden brown.
Transfer chicken to a warm
dish. Add peppers, onions, and mushrooms to the skillet or pan. Saute over
medium heat for about 5 minutes.
Place chicken breasts over vegetables.
Pour wine and lemon juice over chicken. Sprinkle with garlic and basil. Cover
chicken, and simmer over low heat for about 30 minutes or until chicken is fully cooked. Serve with steamed
rice.
