4 boneless, skinless chicken
breasts
1 cup sliced mushrooms
2 teaspoons minced parsley
1/4 cup all-purpose flour plus 1 tablespoon, divided use
1 (16-ounce) can tomatoes
1 teaspoon salt
1 cup dry white wine
1/2 teaspoon ground black pepper
1 tablespoon brandy
1/4 cup extra virgin olive oil
1 tablespoon tomato paste
5 small white onions, chopped fine
1 small clove garlic, chopped
Cut chicken breasts in
half. Mix together 1/4 cup of the flour, salt and pepper and
dust lightly over chicken.
In large frypan, place
oil. Add chicken and sauté about 6 minutes or until brown
on all sides. Remove chicken from frypan and keep warm.
To frypan, add onions,
garlic, mushrooms and parsley; sauté until onions are
opaque, about 5 minutes. Add tomatoes, wine, brandy, tomato paste
and remaining 1 tablespoon flour. Stir and simmer on low heat
about 15 minutes.
Return chicken to pan,
cover and cook until fork can be inserted in chicken with ease,
about 30 minutes
Makes 6 servings.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
