Side Dish Serving Suggestion: simple tossed green salad
- flour mixed with salt and pepper--maybe 1/2 cup or so
- 1/2 c. butter
- 1/4 c. olive oil
- 1 t. dried parsley*
- 1 t. dried basil*
- 1/4 t. dried oregano*
- 3-6 cloves garlic, minced
- 3/4 t. salt
- 2+ T. lemon juice
- 1/4 c. dry white wine
- 4 boneless, skinless chicken breast halves, sliced lengthwise into thirds
- 1 red onion
- 1 red pepper
- 1 yellow pepper
- 1 green pepper
- Cooked pasta (something long and skinny like spaghetti, angel hair, vermicelli, etc.)
- Dredge the chicken in some flour mixed with a little salt and pepper.
- Heat the butter and oil together in a skillet over medium heat. Add herbs, garlic, and salt and mix together in the skillet. Stir in lemon juice and wine.
- Add the chicken and saute for 3 minutes or until white. Lower the heat and cook for about 10 to 15 minutes or until chicken is cooked through and the juices run clear. Add peppers half-two thirds the way through, when chicken is close to done. Add more butter if needed.
No comments:
Post a Comment