This chicken breast dish
is easy enough for a weeknight supper and good enough to rate
as company-fare.
"Show-Off"
Chicken Breasts
- 2 tablespoons olive oil
- 4 chicken breast halves
- 1 onion, chopped
- 2 garlic cloves, crushed
- 1 (16-ounce) can stewed
tomatoes
1 cup dry white wine
- 2 teaspoons ground thyme
1/2 teaspoon salt
1/4 teaspoon pepper
2 (6-ounce) cans whole mushrooms, drained
1/4 cup chopped fresh parsley - divided use
4 slices Swiss cheese
- In a large frypan, 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 frypan and set aside.
- To same frypan, add tomatoes,
wine and thyme.
- Remove skin from chicken
and return chicken to frypan. 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.
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