Chicken breasts are stewed in a white wine and a simple but delicious stock. In French cooking, mirepoix is the traditional base of diced carrots, onion and celery sautéed in butter that is the base of many stews, soups and sauces.
Really enjoyed this and so easy to make. - 01 May 2010
Altered ingredient amounts. This chicken was rather tasty and did not turn out salty because I adjusted the recipe a bit after reading everyone elses review. I only used two (2) 10 oz cans of chicken stock and let it simmer for 30 minutes instead of 90 minutes. Also, I only put salt on the chicken...not in the pan. I only gave it 3 stars because I already have a recipe that taste similar and this one is not as outstanding as that one. I will probably make this again. - 29 Sep 2008
Apart from taking a lot of time for the preparation I did not find this dish especially satisfying. The chicken was very tender, but the sauce was not exactly a good sauce to go with the pasta. My girlfriend thought it was okay, but I would probably not cook it again. - 29 Sep 2008