Yield: 4 Servings
|¾ cup||Fresh sliced mushrooms|
|1 can||(8-oz) tomatoes; cut up|
|½ cup||Sliced or coarsely chopped green pepper|
|½ cup||Chopped onion|
|3 tablespoons||Dry red wine|
|1 \N||Clove garlic; minced|
|½ teaspoon||Dried oregano; crushed|
|2 \N||Whole chicken breasts; boned, skinned; and halved lengthwise|
|2 tablespoons||Cold water|
|\N \N||Fresh mushroom crowns|
In medium skillet, combine sliced mushrooms, tomatoes, green pepper, onion, wine, garlic, oregano, salt and pepper. Place chicken breasts on top.
Sprinkle lightly with additional salt. Bring to a boil, then reduce heat.
Cover and simmer for 25 minutes or until chicken is done. Remove chicken to warm platter. Sprinkle with paprika. Combine cornstarch and water. Stir into skillet mixture. Cook and stir until thickened and bubbly. Cook 1 minute more. Spoon sauce over chicken breasts. Garnish with fluted mushroom crowns. Calories: 139 per serving. Yield: 4 servings.
NANCY MITCHAM (MRS. ROBERT)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .