1 tbsp. butter
1 tbsp. olive oil
1/2 C. fresh mushrooms, sliced
1/2 C. dry white wine
1/4 C. flour
1 tsp. Salt
1/4 tsp. pepper
2 lbs. skinned chicken breast
1 tsp. rosemary
1 tsp. Italian seasoning
2 garlic cloves, minced
15 oz. can tomato sauce
Monterrey Jack Cheese
Heat the butter, oil and mushrooms in a sauce pan until the mushrooms are tender. Remove and set aside. In a large bowl, combine flour, salt and pepper and coat chicken breasts with the mixture. Fry the coated breasts in the same pan used to cook the mushrooms until browned on both sides. Return mushrooms to the pan and add remaining ingredients. Cover and simmer for approximately 20 minutes. Remove lid, stir contents and continue to simmer for an additional 20 minutes.
Cover cooked chicken breasts with a slice of Monterrey Jack cheese before serving. Spoon sauce over the chicken as desired. This dish is typically served on a bed of polenta noodles.
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