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Recipe by: cecilienne
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See below ingredients and instructions of the recipe
6 ea Chicken Breasts,Boneless
1 ea Onion, Medium, Chopped
2 tb Vinegar
1 ts Garlic
1 ts Basil
2 tb Parsley
4 tb Extra Virgin Olive Oil
2 c Tomato Juice
1/2 lb Mushrooms, Sliced sauteed
2 tb Sugar
1 ts Oregano
1 c Romano cheese, grated
1 x Flour
In 1 t oil, Saute sliced mushrooms and just before done add garlic to
pan to sizzle. . remove and set aside. Dredge chicken breasts in
flour, fold edges under to plump breasts and brown with folded edges
down to seal and keep shape. Brown smooth side and then arrange
smooth side up. Pour tomato juice over all. sprinke vinegar, sugar,
and herbs. Spread onion and mushroom/garlic over chickens. Sprinkle
with 4 T Romano top with chopped parsley. Cover simmer 45 mins.
Remove to serving platter and top with remaining romano. Adapted from
a submission by Lori Moreau- Yacht Alberta Rose . Ship to Shore
Cookbook
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
English celebrity chef also known as The Naked Chef. BBC food television shows.
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