HERBED CHICKEN

 

 

 

 

 

1 tbsp. olive or vege t able oil

1 medium o nion, chopped

1 green or sweet red pepper, chopped

6 lg. fresh mushrooms, thinly sliced

1/3 c. chicken broth

2 tbsp. red wine vinegar

1 (29 oz.) can tomato sauce

2 garlic cloves, minced

1 tsp. sugar

1/4 tsp. salt

1/4 tsp. pepper

1 lb. boneless skinless chicken breasts, cut into chunks

2 tbsp. chopped fresh basil or 1 tsp. dried basil

1 tbsp. chopped fresh sage or 1/2

tsp. dried sage

1 lb. dry linguine, cooked and d r ained

2 to 3 tbsp. grated Parmesan cheese

2 tbsp. chopped fresh parsley

 

 

In a skillet, heat oil over medium h i gh.   Saute onion, peppers and mushrooms until tender.   Add broth and vinegar; bring to a boil.   Boil 2 minutes.   Add toma t o sa u ce, garlic, sugar, s alt and p e pper.   Bring to a boil.   Reduce heat; cover and simmer 25 minutes.   Add chicken, basil and sage.   Cook, uncovered,

15 minutes more or until chicken is d o ne and sauce is lightly th i ckened. Serve c h i c ken and sauce over p asta.   Sprinkle wi t h c h eese and parsley. Yield:   4 s e rvings.

 

 

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------------------- - ---------------- ITALIAN CHICKEN CUTLETS


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