Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Chicken Mascote




Source of Recipe


the web


List of Ingredients




Flour, for dredging
4 skinless, boneless chicken breasts (about 1 pound)
1 to 3 tablespoons canola or olive oil
2 cloves garlic, chopped
1 cup sliced white mushrooms
1/4 cup dry white wine
1 teaspoon chopped fresh basil
Salt and pepper, to taste
3 cups canned crushed Italian plum tomatoes in juice
1 cup quartered artichoke hearts (optional)
3 cups (or so) cooked penne or fettuccine
Chopped parsley, for garnish



Recipe



Lightly flour chicken breasts. In a sauté pan, heat oil and sauté chicken until brown on both sides. Remove chicken from pan; add garlic and lightly sauté. Do not brown. Add mushrooms and cook until soft. Drain any remaining oil. Add wine and cook until it reduces by half, 10 to 20 minutes. Add basil, salt and pepper, crushed tomatoes and juice and artichokes and return chicken to pan. Cover chicken with sauce and simmer for 5 to 10 minutes. Serve over pasta. Garnish with fresh chopped parsley.

Makes 2 servings.