Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Vegetable oil |
| 4 \N | Skinless boneless chicken breast halves |
| \N \N | Salt and pepper to taste |
| 1 medium | Onion; sliced |
| 16 ounces | Spaghetti sauce; jar or homemade |
| 8 ounces | Spaghetti; freshly cooked |
| \N \N | Grated parmesan to taste |
| \N \N | Chopped fresh parsely |
1. Heat oil in heavy medium sized skillet over medium heat.
2. Season chicken breast with salt and pepper to taste.
3. Add to skillet and cook until light brown, about 2 minutes each side.
4. Remove chicken from skillet. 5. Add onion to skillet and saute untils oft, about 5 mintes.
6. Stir in spaghetti sauce, and wine; reduce heat to medium-low.
7. Add chicken breasts and simmer until no longer pink, about 8 minutes.
8. Divide spaghetti among plates, place chicken on top and spoon over sauce.
9. Sprinkle with grated parmesan and chopped parsley.
Posted to recipelu-digest by RecipeLu <recipelu@...> on Feb 20, 1998