Chicken Vino Bianco
Happy Saturday evening Classy Chefs!
Hubby and I go out to eat Friday nights after bowling. Last night we treated ourselves to Olive Gardens. I love Olive Gardens and I try a different dish every time we go. Last night I had Chicken Vino Bianco. When I came home I jumped on the Internet and started searching for the recipe. I found it! I will be trying this recipe this week.
Enjoy!
Have an awesome week-end!
Blessings,
Betty
Chicken Vino Bianco
4 pieces boneless skinless chicken breasts (pounded down to about 1/3 to 1/4 inch thick)
2 ounces olive oil
2 tablespoons chopped green onions
1/2 cup small diced tomatoes 1/2 cup red onions, sliced
1 cup sliced mushrooms
1 tablespoon chopped fresh garlic
2 tablespoons chopped parsley
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon black pepper
1/2 teaspoon salt
1/2 cup butter, divided
1/4 cup fresh lemon juice
1/2 cup dry white wine
1 lb uncooked linguine
seasoned flour (for dusting)
Whole Wheat Spaghetti or linguine
FOR SEASONED FLOUR
1 cup flour
1/4 teaspoon pepper
1/4 teaspoon salt
Heat oil in large saute’ pan. Dust pounded chicken in seasoned flour. Cook chicken on both sides until golden brown and internal temperature reaches 165 degrees. Remove chicken from pan and set aside.
Add 2 Tbsp butter to pan. Add green onion, diced tomato, red onion, mushrooms, garlic, chopped parsley, crushed red pepper, black pepper and salt to pan. Let saute’ for three minutes, stirring constantly. Add chicken back to pan. Add white wine, lemon juice and the remainder of the butter. Allow to come to a boil. Cook pasta according to directions. Add drained cook pasta to the pan and toss together and serve.
Betty Lynch, Author, “Back to the Table with My Country Kitchen”http://www.bettylynch.biz/ Back to the Table with My Country Kitchenhttp://www.mycountrykitchen.com - Newsletter, Cookbooks, Tips, Recipes & More