Title: Chicken Breasts Xeres
Categories: Poultry
Yield: 4 Servings
| PHILLY.INQUIRER |
| 2 | | LARGE BONELESS CHICKEN |
| | | BREASTS,SPLIT,ABOUT 11/2 lb |
| 6 | tb | OLIVE OIL |
| 2/3 | c | SHERRY WINE VINEGAR |
| 1 | c | SALT AND PEPPER TO TASTE |
| 2 | tb | TOMATO PASTE |
| 1/2 | lb | MUSHROOMS |
| T | RIM | EXCESS FAT FROM BREASTS. |
SPRINKLE BREASTS WITH SALT AND PEPPER AND SET ASIDE.QUARTER LARGER
MUSHROOMS AND HALVE SMALLER ONES,AND SET ASIDE. HEAT 1 TABLESPOON OIL IN A
NON-REACTIVE SKILLET OR FRYING PAN OVER HIGH HEAT AND BROWN CHICKEN ON
SKIN SIDE.TRANSFERE THE CHICKEN TO A PLATE AND POUR OFF FAT.REDUCE HEAT TO
MEDIUM,POUR IN VINEGAR AND DDISSOLVE THE TOMAT PASTEIN IT.REPLACE CHICKEN
IN SKILLET,SKIN SIDE UP.COVER AND COOK 3 MINUTE UNCOVER;COOK UNTIL CHICKEN
IS DONE,6 MINUTES.
WHILE CHICKEN IS COOKING,HHEAT 1 TEASPOON OIL IN ANOTHER FRY PAN AND
COOK THE MUSHROOMS ABOUT 3 - 4 MINUTES. AT DINNER TIME,ARRANGE CHICKEN AND
MUSHROOMS ON PLATTER. WISK IN TO PAN THE REST OF THE OLIVE OIL; MIX IN THE
PARSLEY.POUR JUICES THAT COLLECTED ON THE PLATTER INTO THE SAUCE.POUR
SAUCE OVER CHICKE MUSHROOMS: SERVE IMMEDIATELY.SERVES 4...........