Recipe by teresas
This is out of my KCTS Chefs 2003 cookbook...it's one of the recipes served at the "Armondo's Cafe Italiano" restaurant in Renton, Washington...hope you enjoy it! There is white wine listed in the directions but not in the ingredients...I'm guessing at the amount...may need more...
Top Review by KateL
We loved this cacciatore-style dish. We used 2 (huge) chicken breasts but kept the full amount of sauce and cheese. Due to the size of the chicken breasts, I took extra time to brown the tops, bottoms and sides, and it still took 15 minutes longer to reach 170 F, so next time I will be smart and slice the breasts in half (into top fillet and bottom fillet) so the cooking will be closer to stated time. This is our first entry into our Best of 2014 cookbook! Made for Rookie Recipe Tag.
- 4 (6 ounce) chicken breasts, boneless and skinless
- 1⁄2 cup flour, all purpose
- 2 cups mushrooms, medium and sliced
- 1 cup sun-dried tomato, reconstituted and chopped
- 3 tablespoons garlic, chopped
- 1⁄2 cup white wine
- 1 cup parmesan cheese, shredded
- 4 teaspoons extra virgin olive oil
- 1 pinch salt
- granulated garlic
- dried basil
Directions See How It's Made
- Preheat oven to 375°.
- Dredge chicken breast in flour, then heat the oil in a heatproof aluminum saute' pan.
- Brown chicken breasts for 2 minutes on one side, then turn.
- Add mushrooms and garlic and saute' for one-and-a-half minutes.
- Add pinch of flour.
- Mix well and add white wine, sun-dried tomatoes and seasonings.
- Let sauce thicken and reduce.
- Top with Parmesan cheese.
- Bake in the pan for 10 minutes at 375°.
- Serve with your choice of fresh vegetable and a side of pasta.