Chicken breasts romano- sbkk78a
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | eaches | Chicken Breasts,Boneless |
| 1 | each | Onion, Medium, Chopped |
| 2 | tablespoons | Vinegar |
| 1 | teaspoon | Garlic |
| 1 | teaspoon | Basil |
| 2 | tablespoons | Parsley |
| 4 | tablespoons | Extra Virgin Olive Oil |
| 2 | cups | Tomato Juice |
| ½ | pounds | Mushrooms, Sliced & sauteed |
| 2 | tablespoons | Sugar |
| 1 | teaspoon | Oregano |
| 1 | cup | Romano cheese, grated |
| 1 | x | Flour |
Directions
In 1 t oil, Saute sliced mushrooms and just before done add garlic to pan to sizzle. . remove and set aside. Dredge chicken breasts in flour, fold edges under to plump breasts and brown with folded edges down to seal and keep shape. Brown smooth side and then arrange smooth side up. Pour tomato juice over all. sprinke vinegar, sugar, and herbs. Spread onion and mushroom/garlic over chickens. Sprinkle with 4 T Romano & top with chopped parsley. Cover & simmer 45 mins.
Remove to serving platter and top with remaining romano. Adapted from a submission by Lori Moreau- Yacht Alberta Rose . Ship to Shore Cookbook