Title: Chicken Breasts Romano- Sbkk78a
Categories: Entree Canadian Mushroom Chicken
Yield: 6 Servings
| 6 | | Chicken Breasts,Boneless |
| 1 | | Onion, Medium, Chopped |
| 2 | tb | Vinegar |
| 1 | ts | Garlic |
| 1 | ts | Basil |
| 2 | tb | Parsley |
| 4 | tb | Extra Virgin Olive Oil |
| 2 | c | Tomato Juice |
| 1/2 | lb | Mushrooms, Sliced & sauteed |
| 2 | tb | Sugar |
| 1 | ts | Oregano |
| 1 | c | Romano cheese, grated |
| | | Flour |
In 1 t oil, Saute sliced mushrooms and just before done add garlic to pan
to sizzle. . remove and set aside. Dredge chicken breasts in flour, fold
edges under to plump breasts and brown with folded edges down to seal and
keep shape. Brown smooth side and then arrange smooth side up. Pour tomato
juice over all. sprinke vinegar, sugar, and herbs. Spread onion and
mushroom/garlic over chickens. Sprinkle with 4 T Romano & top with chopped
parsley. Cover & simmer 45 mins. Remove to serving platter and top with
remaining romano. Adapted from a submission by Lori Moreau- Yacht Alberta
Rose . Ship to Shore Cookbook