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Chicken With Wine and Tomatoes

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Chicken With Wine and Tomatoes

Chicken With Wine and Tomatoes

Diana Rattray
These chicken breasts are quick and easy to prepare in the skillet and they make a delicious meal with hot cooked pasta or rice, or serve them with potatoes and a side vegetable or tossed salad.

Yield: Serves 4 to 6

Ingredients:

  • 4 to 6 chicken breast halves, boneless
  • 6 tablespoons flour, divided
  • 1/2 teaspoon salt
  • Dash ground black pepper
  • 2 tablespoons olive oil
  • 2 cups sliced mushrooms
  • 1 clove garlic, minced
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1/2 cup dry white wine
  • 1/2 cup chicken broth
  • 4 green onions, sliced

Preparation:

In a wide, shallow bowl or pie plate, combine 4 tablespoons flour with 1/2 teaspoon salt and the pepper. Dredge chicken pieces, coating thoroughly.

In a large skillet or sauté pan, heat the olive oil over medium-high heat. Add chicken to the hot oil and brown for about 3 minutes on each side. Add sliced mushrooms and sauté for 1 minute longer.

In a small bowl, combine the garlic, tomatoes, wine, chicken broth, and sliced green onions; stir in the remaining 2 tablespoons of flour until well blended. Pour the mixture over the chicken and mushrooms; stir to combine and bring to a simmer. Reduce heat to low, cover, and simmer for 15 to 20 minutes, or until thoroughly cooked.

Chicken must be cooked to at least 165° on an instant read thermometer inserted in the thickest part of a chicken breast.

Serve the chicken with the sauce.
Serves 4 to 6.

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