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Recipe(tried): Chicken Vino Bianco, Simple Salad and Crusty Bread

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Hey Y'All!

All of a sudden the weather has gotten cooler for us, but that's alright by me! Yesterday we enjoyed soup and cornbread.

I like to take three different types of soups and mix them up... I mixed Campbell's Chicken and Noodles and Progresso's Chicken Italian Wedding Soup and Campbell's Select Chicken and Rice and it was incredible! The Chicken Italian Wedding soup had bits of spinach and mini-meatballs in there and they were yummy. We like to also squeeze fresh lemon juice in our soup. And, I made the cornbread in my black iron skillet pan in the oven and it had a wonderful crust on it! Melted some butter over it as soon as it came out of the hot oven and boy, that was a beauty of a cornbread! Even Mama was impressed by it all!! She just loved the idea of mixing all those yummy soups together!!

Now, tonight's dinner I had made before and it was scrumptious...so I thought I'd make it again and also share the recipe with you, it's so good! I will be serving it alongside a simple salad drizzled with Honey Mustard Dressing and some hot, fresh from the oven, Italian bread. This recipe comes from the Olive Garden archives and it is a delight to the senses. The chicken and sauce is served with pasta, how good is that!!

I am in the midst also of planning a Super Bowl Party here next Sunday and I am getting some recipes together...there are some really good ones posted here at RL...uuuummmmm. so many to choose from!!! If any of you have some really good ones, please post them 'casue before you know it, Super Bowl will be here!

Y'all stay warm and cozy now!! Hugs from Gina

Chicken Vino Bianco
Serving Size: 4

4 pieces boneless/skinless chicken breast approx 4 oz each flattened
2 fl oz olive oil
2 tablespoons chopped green onion
1/2 cup small diced tomato
1/2 cup red onion sliced
1 cup sliced mushrooms
1 tablespoon chopped fresh garlic
2 tablespoons chopped parsley
1/4 teaspoon crushed red pepper
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 pound uncooked linguini
Seasoned flour (for dusting)

Seasoned flour:
3 cups flour
1/4 teaspoon pepper
1/4 teaspoon salt

Heat oil in large saut pan
Dust 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 tablespoons butter to pan
Add green onion, diced tomato, red onion, mushrooms, garlic, chopped parsley, crushed red pepper and salt to pan
Let saut 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 on the box
Add drained cooked pasta to the pan and toss together and serve.
MsgID: 0817258
Shared by: Gina, Fla
Board: What's For Dinner? at Recipelink.com
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