Monday, April 06, 2009

Barb's Italian Chicken

This is a great busy-day dinner. You can start it ahead of time and turn it off if you have to do a Mom's Taxi run in the middle of dinner prep. Just leave the lid on, and turn it back on to simmer when you return. (I wouldn't leave this or anything with meat in it for more than 15 minutes, in the interest of food safety.)

Barb's Italian Chicken

3/4 pound boneless-skinless chicken breast, in 1-inch chunks
1 TBL olive oil
1 onion, chopped
1 TBL minced garlic
1/4 cup red wine
1 28-oz can plum tomatoes (or diced if you prefer), with the juice
1 tsp EACH basil and oregano
1/2 tsp salt
pinch of crushed red pepper
1 cup sliced mushrooms

Saute the onion and garlic in olive oil for a couple of minutes. Add chicken and cook 2 minutes per side. Pour in wine and allow to cook down. Add remaining ingredients, turn down to simmer, and cover. Cook 30 to 45 minutes to let the flavors mingle. Serve over your favorite pasta.

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