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    Chef Lee's Pollo A La Sangria


    Source of Recipe


    Chef Lee Vulagi, proprietor and executive chef at Sangria in Royal Oak

    List of Ingredients




    8 oz. chicken breast
    2 oz. tomatoes (diced)
    1 tsp. garlic (chopped)
    2 oz. wild mushrooms
    3 oz. red wine
    2 oz. olive oil
    Flour
    Salt and pepper to taste

    Recipe



    Heat the oil in a large sauté pan. Flour the chicken and sauté in hot oil and brown on each side. Add tomatoes, garlic, mushrooms and red wine. Cook for 5 minutes. Serve over saffron rice.

 

 

 

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