2 Chicken Breast Halves
1/2 Flour
1 Onion Powder
1 Garlic Powder
1/2 Black Pepper
1 Salt
1/4 Milk
1/4 Dry White Wine
2 Chicken Broth
1/2 Dry White Wine
1/2 Chicken Broth
1 Onion
1/2 Fresh Parsley


Using a sharp knife, remove and discard rib portion from breast halves.
Then cut each remaining breast portion in half, making 4 comparably-sized pieces.
Combine flour, onion powder, garlic powder, pepper and salt.
Place in shallow dish or plastic bag.
Pour milk into shallow dish.
Heat oil in skillet (a heavy or copper-bottom pan works well over high heat.
As oil is heating, dip each chicken piece in milk and coat thoroughly with flour mixture.
When oil begins to bubble, place each chicken piece skin-side down in the skillet.,
Brown thoroughly on every side.
Remove browned chicken from pan.
Carefully pour off excess oil.
Deglaze pan by carefully pouring in about 2 Tbl of wine, swirling it around the pan and discarding it.
(You may use broth for this step if omitting the wine. Return pan to heat.
Add chicken broth and wine (or just broth if omitting the wine.
Return chicken to pan.
Slice onion into 1/2 rings and lay them atop the chicken.
Add parsley over all.
Bring to a boil, reduce heat, cover and simmer 45 minutes or until chicken juices run clear when pierced with a fork.,
Check only twice during cooking to ensure the pan retains adequate liquid.
When chicken is done, remove from pan.
Boil down (if necessary remaining liquids to a thick broth.
Serve chicken breasts covered with onion and parsley broth.
Serves 4.
NOTE: This recipe was tested at high altitude.
You may need to reduce the amount of liquid and/or the cooking time.
Serve this dish with a tossed salad in the summer and with steamed whole green beans in winter.
Goes great with a nice blush wine from your local vineyard.