Thursday, March 8, 2012

Chicken Giovanni Mushroom, Peppers and Wine Pomodoro Recipe



4 boneless chicken breast sliced thin
3 tablespoons fresh parsley
4 garlic cloves minced
6 rosa plum tomatoes chopped
2 red peppers cut in chunks

flour for dredging with herbs and spice mix below
1/2 teaspoon garlic powder, oregano, basil
1/4 teaspoon pepper, salt, rosemary
pinch cayenne
1 large plastic bag
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2 tablespoon butter
1 lb sliced baby bella mushrooms cleaned and washed
1/2 cup white wine
grating cheese
olive oil
1/2 cup Italian flavored bread crumbs mixed with 1 tablespoon melted butter set aside

Slice chicken breasts in 1/4 inch thick slices. In a large plastic bag add 1 cup of flour and all herbs and spices. Shake chicken pieces into the flour.
In a large fry pan, heat 2 tablespoon of butter and 2 tablespoon olive oil. Add the garlic and mushrooms saute for one minute. Add the chicken slices and brown two to three minutes on each side. Transfer all of this to a large deep oil sprayed baking pan. Add the chopped fresh tomatoes, to the top of the mushroom chicken mixture, add the peppers on top. Pour wine into the baking dish around the chicken. Sprinkle with buttered bread crumbs and grating cheese evenly over the tomatoes. Bake at 350 degree hot oven, until browned and chicken is cooked and tender around 1 hour (if chicken starts to dry out add a little more wine or water to ensure it doesn't dry out.)

Here are some more chicken recipe if you like this one:
Chicken Eggplant Sorento
Grandma's Baked Chicken Pomodoro
Crockpot Caccatorie
Dad's Chicken Marsala
Crockpot Chicken and Mushroom
Mexican Chicken mushroom and rice
Grilled herb crusted
Chicken, green beans and tomatoes over pasta
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