"Show-Off" Chicken Breasts
This chicken breast dish is easy enough for a weeknight supper and showy enough to rate as company fare.
2 tablespoons olive oil
4 chicken breast halves
1 onion, chopped
2 garlic cloves, crushed
1 (14.5 to 16-ounce) can stewed tomatoes
1 cup dry white wine
2 teaspoons ground thyme
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 (6-ounce) cans whole mushrooms, drained
1/4 cup chopped fresh parsley - divided use
4 slices Swiss cheese
- In a large skillet, place oil and heat to medium temperature. Add chicken, onion and garlic; cook about 10 minutes or until chicken is brown on all sides. Remove chicken from skillet and set aside.
- To same skillet, add tomatoes, wine and thyme.
- Remove skin from chicken and return chicken to skillet. Add salt, pepper, mushrooms and 1/2 of the parsley. Cook about 20 minutes longer or until fork can be inserted in chicken with ease.
- Place 1 slice of cheese on each breast half, sprinkle with remaining parsley, cover and simmer until cheese melts.
Makes 4 servings.
Recipe provided courtesy of the National Chicken Council. Used with permission.