Chicken with White Wine Gravy

Ingredients:
4 skinless, boneless chicken breasts
¼ cup flour
2 Tbsp olive oil
¼ cup onion, diced finely
½ cup white wine (cooking wine works fine)
1 cup chicken broth
2 Tbsp butter
dash of salt and pepper

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Sprinkle the chicken lightly with salt and pepper.  Dredge through the flour until coated.  In a large skillet, heat the olive oil.  Add the chicken and cook over medium-high heat for 4 – 5 minutes per side.  Remove the chicken to a plate and cover with foil.  In the skillet, add the onions and cook until slightly tender (about five minutes).  Pour in the wine.  Stir well to deglaze the bottom of the pan and get all of the flavors mixed in.  Cook for about 2 minutes;  sauce will be starting to thicken.  Pour in the chicken broth and boil for about 2 – 3 minutes.    Stir in butter.  Add chicken back into the pan, just until re-warmed through.

SIDE DISH SUGGESTION:

Autumn Potatoes 
(based on recipe by Ore-Ida)

Ingredients:
1 Tbsp butter
½ cup onion, chopped
1 clove garlic, minced or crushed
1 can cream of mushroom soup
1 pkg cream cheese, cubed
3 cups hashbrowns (chunk style, not shredded)
1/3 cup cheddar cheese, shredded

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Preheat oven to 400 degrees.  Grease the inside of a 1 quart casserole dish.  In a saucepan, melt butter and sauté garlic and onion until tender.  Stir in soup and cream cheese cubes.  Stir constantly until mixed and smooth.  In casserole dish, layer half of hash browns then half of soup mixture;  repeat with remaining hash browns and soup mixture.  Cover with foil and bake 45 minutes.  Sauce will be bubbly and potatoes tender.  Remove and sprinkle with cheddar cheese.