Coq Au Vin-White - cooking recipe

Ingredients

oil
1/4 c. chopped onions
1 lb. chicken cutlets
1/4 c. flour
1/2 tsp. salt
1 chicken bouillon cube
1 tsp. thyme
1 c. water
1/2 to 1 c. white wine
1 c. milk
2 Tbsp. cornstarch
1 jar boiled onions, chopped
1/2 c. cooked mushrooms
rice, cooked

Preparation

Saute onions until opaque.
Dredge chicken in flour and salt. Lightly brown chicken.
Add the bouillon cube, thyme, water and 1/2 cup wine.
Cover and simmer 15 to 20 minutes.
To thicken, mix cornstarch in cold milk and add to chicken.
Stir frequently.
Add boiled onions and mushrooms and heat through.
Serve with rice.