"Alan S" > wrote in message
...
> On Mon, 9 Aug 2010 19:11:30 -0700, "Julie Bove"
> > wrote:
> <snip>
>> The Dr. told me I shouldn't
>>have alcohol because of the fatty liver. But dang! It gives such a good
>>flavor.
> <snip>
>>
>>Then deglaze the pan with 1/2 cup dry white wine and about a cup of
>>chicken
>>broth.
>>
>>Then add the chicken back to the pan. Cover and cook more on medium low
>>heat. Recipe said 12 to 18 minutes, turning halfway. I didn't have to
>>cook
>>it for quite that long because the cutlets were small.
>
> The amount of alcohol remaining from a 1/2 cup after being used for
> deglazing and then cooking for more than ten minutes would be
> negligible. I doubt your doctor would be concerned if you showed him
> the recipe.
>
> Sounds good; my only problem is that I rarely have white wine in the
> house, only reds, so I tend more towards coq-au-vin or beef burgundy.

I never have any wine in the house. Luckily I found a little four pack with
each bottle being a cup. And it wasn't very expensive.

I used to always put red wine in my pot roast and I made a yummy cheese,
vegetable and pasta casserole with red wine in it.