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Chicken Veneto

List of Ingredients




1 lb. ripe tomatoes
1 1/2 lbs boneless chicken breast
flour for dredging
4 Tbsp olive oil
1 onion, halved and sliced
1/2 cup dry white wine
1/2 tsp fresh oregano, chopped
salt and black pepper to taste
2 Tbsp balsamic vinegar
1/4 lb. fresh mushrooms, sliced
hot cooked rice



Recipe



Remove core from tomatoes and cut a cross in the opposite end. Put into boiling water for a few seconds to loosen skins. Peel, cut in half crosswise, and squeeze out seeds. Chop and set aside.

Wash and dry chicken; dredge chicken pieces lightly in flour. Heat olive oil in a large saute pan and brown chicken lightly on both sides. Add onion and celery and cook 2 minutes.

Add the wine, oregano, and tomatoes; season with salt and pepper, cover, and let simmer gently for 30 minutes, turning chicken once.

Add the balsamic vinegar and mushrooms; cook another 5 to 10 minutes. Check seasoning and serve with hot cooked rice.