Serves 4-6
Ingredients
4 to 6 boneless skinless chicken breasts
4 T. flour
Salt and Pepper
2 to 4 T. butter
2 to 4 T. peanut oil
2 to 4 cloves garlic, minced
1 cup onion, chopped
8 oz. package of mushrooms, sliced
1 – 28oz. can of whole peeled tomatoes, cut with kitchen scissors or knife
½ cup white wine
½ cup chicken stock
½ cup black olives, pitted and sliced
1/3 cup parsley, chopped
1 lb. Vermicelli pasta, cooked
Shaved parmesan, if wanted (of course you do)
Instruction:
Pound the chicken breasts between wax paper. The flat side of a meat mallet or a rolling pin works well. Salt and pepper both sides of breast to taste. Then dredge in flour lightly. Place flour coated breasts on a clean plate or wax paper until ready to sauté.
Over medium heat, add 2 T. butter and 2 T. oil to skillet. Usually I work with a 12- inch cast iron skillet. Two breasts fit comfortably in the pan.
Sauté on medium heat, about 3 minutes per side. Remove the chicken to a clean platter and keep warm. Finish the remaining breasts. You may need a little more butter and oil to finish remaining breasts. Repeat sauté and keep warm.
In the same skillet, sauté the onions a few minutes. Then add the garlic and mushrooms. Sauté just enough to soften the mushrooms. Add the whole tomatoes. I usually rough cut them at this point, right in the pan.
Pour the wine and chicken stock in. Let simmer a few minutes, and then place the sautéed chicken breast in the sauce. Lower the heat to slow and let simmer with a lid. This is where the chicken takes on the flavors in the pan. Let this simmer about 15 minutes. Remove the lid; add the olives and heat through a few minutes.
Cover a large serving dish with the cooked pasta. Arrange the chicken breasts on top. Pour the sauce over the chicken. Garnish with parsley and parmesan cheese.
Adapted from The Best of Florida Cookbook