From the 1990 Rehfwitz (and Friends) Cookbook, originally submitted by Bob and Shelley Clemens
- 6 boneless, skinless chicken breasts
- 3 cloves garlic, crushed
- 3 ounces butter
- Flour
- 1 cup white wine
- 2 cups beef broth
- Pinch of fresh parsley
- Parmesan cheese
- Red pepper
- Cooked linguine
Melt butter and garlic in a frying pan over high heat. When the butter has melted, place the chicken in the pan. Cover with a handful of flour.
When chicken is browned on one side turn it over and brown the other side.
Add white wine. Wait 1 minute, then add beef broth and parsley. Cover and allow to cook 5 minutes (still on high heat)
Add Parmesan and red pepper. Serve chicken and broth over linguine in pasta bowls.
Rehfwitz Recipes 