Chicken Vino Bianco
2 tbsp. Olive Oil
4 Boneless Skinless Chicken Breasts, sliced into strips
salt & pepper
1/2 c. finely chopped Red Onion (I used white)
2 cloves Garlic, minced (I used 3)
2 c. Sliced Mushrooms
1/2 c. White Wine
1 c. Chopped Canned Tomatoes
1/4 c. Heavy Cream (I used regular 1/2 & 1/2)
2 tbsp. Chopped Fresh Parsley (only had dried so I used 2 tsp.)
Hot cooked pasta
Heat oil in non-stick skillet over medium-high heat.
Season chicken strips with salt & pepper.
Brown strips in hot oil.
Remove to a plate.
Stir in onions and garlic.
Cook until tender; then stir in mushrooms and cook until golden.
Stir in wine and bring to simmer.
Stir in tomatoes and return to a simmer.
Season with salt and pepper and return chicken to pan.
Cook over medium heat until sauce begins to thicken.
Finish sauce with cream and parsley.
Serve warm over pasta of your choice.