Recipe by Chef-Boy-I-Be Illinois
This recipe was in our local paper 15 years ago. I clipped it out and it has become a favorite because of it's versatility (you can use chicken, turkey, or fish), it's ease, it's mouthwatering taste, and it's healthfulness. Try it, I think you'll agree!
- 4 boneless skinless chicken breasts
- 1 (14 ounce) can diced tomatoes
- 1 (8 ounce) jar sliced mushrooms
- 1 cup dry white wine
- 1⁄2 cup sliced green onion
- 1 garlic clove
- 1 tablespoon olive oil
- salt and pepper
Directions See How It's Made
- Pound chicken breasts to 1/4 inch thickness.
- Brown on both sides in olive oil.
- Add remaining ingredients and simmer for 15 to 20 minutes for flavors to meld.
- Remove cutlets to warm serving tray.
- Add 2 tablespoons corn starch mixed with 1/2 cup water to mixture in pan to thicken. Add slowly and allow to thicken. Add only as much to thicken to your taste.
- Serve the sauce over the breasts and rice, potatoes, or noodles.