My good friend, Dottie M., and I were trading chicken recipes and we both insisted they had to be quick and delicious. I gave her my Chicken Verdi recipe and she blessed me with this really scrumptious recipe. My recipe follows. You won’t be sorry when you make these.
Balsamic Chicken in Tomato-Mushroom Sauce(serves 4)
4 boneless, skinless chicken breast halves about 1 ¼ pounds
½ tsp each S&P
3 T extra virgin olive oil
1 medium onion sliced
½ pound sliced or quartered mushrooms (I like Baby Bellas)
1 can, 14.5 oz, of Diced Tomatoes with garlic and olive oil
2 T Balsamic vinegar
¼ c sliced fresh basil
- Season chicken with S&P. Heat 2 T of the oil, add chicken and cook until lightly browned. Remove from skillet.
- Add remaining oil to skillet with onion and mushrooms; sauté for 5 min until onions are soft and mushrooms browned.
- Stir in the diced tomatoes and vinegar and bring to a boil. Add chicken to skillet. Reduce heat to medium; cover and simmer for 10 min. or until chicken is fully cooked.
- Remove chicken to serving platter. Stir basil into the sauce and spoon over the chicken and serve.
( this recipe originally from at http://consumerreportshealth.org , Food & Fitness)
Here is Deet’s recipe from “Deet’s Eats”:
Chicken Verdi (Serves 4)
4 chicken breast halves(boneless/skinless)
3 T flour
S&P to taste
3 T olive oil
2 T butter
3 cloves garlic, minced
2 T dried parsley
¾ cup dry white wine
- S&P the chicken then dredge in the flour. Place olive oil in skillet and heat. Saute chicken until browned on both sides. Remove from pan.
- Add butter to the skillet and melt, add minced garlic and parsley and cook for a few seconds (careful! Don’t burn the garlic). Add the wine and scrape up any browned bits and stir.
- Return chicken to the skillet and bring to a boil, reduce heat to a simmer, cover and cook for 20 minutes.
- Serve sauce over the chicken and with rice as a side dish. Yum!