Chicken breasts xeres
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | LARGE BONELESS CHICKEN | |
| BREASTS,SPLIT,ABOUT 11/2 lb | ||
| 6 | tablespoons | OLIVE OIL |
| ⅔ | cup | SHERRY WINE VINEGAR |
| 1 | cup | SALT AND PEPPER TO TASTE |
| 2 | tablespoons | TOMATO PASTE |
| ½ | pounds | MUSHROOMS |
Directions
PHILLY.INQUIRER
TRIM EXCESS FAT FROM BREASTS.
SPRINKLE BREASTS WITH SALT AND PEPPER AND SET ASIDE.QUARTER LARGER MUSHROOMS AND HALVE SMALLER ONES,AND SET ASIDE. HEAT 1 TABLESPOON OIL IN A NON-REACTIVE SKILLET OR FRYING PAN OVER HIGH HEAT AND BROWN CHICKEN ON SKIN SIDE.TRANSFERE THE CHICKEN TO A PLATE AND POUR OFF FAT.REDUCE HEAT TO MEDIUM,POUR IN VINEGAR AND DDISSOLVE THE TOMAT PASTEIN IT.REPLACE CHICKEN IN SKILLET,SKIN SIDE UP.COVER AND COOK 3 MINUTE UNCOVER;COOK UNTIL CHICKEN IS DONE,6 MINUTES.
WHILE CHICKEN IS COOKING,HHEAT 1 TEASPOON OIL IN ANOTHER FRY PAN AND COOK THE MUSHROOMS ABOUT 3 - 4 MINUTES. AT DINNER TIME,ARRANGE CHICKEN AND MUSHROOMS ON PLATTER. WISK IN TO PAN THE REST OF THE OLIVE OIL; MIX IN THE PARSLEY.POUR JUICES THAT COLLECTED ON THE PLATTER INTO THE SAUCE.POUR SAUCE OVER CHICKE MUSHROOMS: SERVE IMMEDIATELY.SERVES 4...........