Recipe: Sicilian Skillet Chicken (with mushrooms and stewed tomatoes)
Main Dishes - Chicken, PoultrySICILIAN SKILLET CHICKEN
4 boneless, skinless chicken breasts
6 tablespoons grated parmesan cheese, divided use
3 tablespoons flour
1 cup mushrooms, sliced
1 small onion, chopped
1/2 teaspoon crushed rosemary
1 (14.5 oz) can stewed Italian-seasoned tomatoes
Flatten chicken slightly. Coat with 4 tablespoons cheese and then flour. Salt and pepper to taste.
In skillet cook chicken in oil over medium-high heat until done. Remove to serving dish; keep warm.
In same skillet, cook mushrooms, onion, and rosemary until soft.
Add tomatoes; cook, uncovered, over medium-high heat until thickened.
Spoon over chicken; top with remaining cheese. Serve over pasta.
Servings: 4
Source: Del Monte
4 boneless, skinless chicken breasts
6 tablespoons grated parmesan cheese, divided use
3 tablespoons flour
1 cup mushrooms, sliced
1 small onion, chopped
1/2 teaspoon crushed rosemary
1 (14.5 oz) can stewed Italian-seasoned tomatoes
Flatten chicken slightly. Coat with 4 tablespoons cheese and then flour. Salt and pepper to taste.
In skillet cook chicken in oil over medium-high heat until done. Remove to serving dish; keep warm.
In same skillet, cook mushrooms, onion, and rosemary until soft.
Add tomatoes; cook, uncovered, over medium-high heat until thickened.
Spoon over chicken; top with remaining cheese. Serve over pasta.
Servings: 4
Source: Del Monte
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