Sunday, August 24, 2008

Chicken Vino Bianco


We are suckers for anything that includes garlic, chicken, tomatoes, and pasta, so this recipe seemed like a win-win. After seeing it on, I made it with some of her changes. We both really enjoyed it! Very flavorful and the chicken was so tender!

Chicken Vino Bianco

4 tablespoons of olive oil
4 thin-cut chicken breasts (or pounded thin)
2 tablespoons of chopped green tomatoes
1/2 cup of diced tomatoes
1/2 cup of red onion, sliced
1 cup of sliced mushrooms
1 tablespoon of chopped fresh garlic
2 tablespoons of chopped fresh parsley
1/4 teaspoon of crushed red pepper flakes
1/4 teaspoon of black pepper
1/2 teaspoon of salt
5 tablespoons of butter
1/4 cup of lemon juice
1/2 cup of white wine

1/2 pound of pasta ( I used linguine)

For the seasoned flour:
1/2 cup of flour
1 teaspoon of Italian seasoning

I actually made this recipe off of, and I noticed she added about half of a large can of crushed tomatoes. I did, too. The recipe was yummy with it, but probably also good without!

1. Set large pot of water on the stove to boil.

2. Set a large skillet on the stove and heat the olive oil. Dredge the chicken in the flour. Place in the pan and cook until browned and internal temperature is 165. Remove chicken from pan and set aside.

3. Melt 3 tablespoons of butter in the skillet. Add green onion, diced tomato, onions, parsley, garlic, mushrooms, crushed red pepper, and salt and pepper to pan. Saute for about 3 minutes, stirring constantly.

4. Add chicken back to pan. Add white wine, lemon juice, and the remaining 3 tablespoons of butter (and crushed tomatoes if you will). Bring to a boil and let simmer while the pasta finishes cooking. Drain pasta and toss with the chicken and sauce. Enjoy!

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