CHICKEN VINO BIANCO

 

  • Cooking Time:
  • Servings: 4
  • Preparation Time:

Ingredients

  • 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

Directions

  • 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.

Notes

Categories: Dinner  Misc. One Dish  Poultry  Stove 
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