Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Whole chicken breasts, 1 lb Mushrooms, quartered
Halved and boned 5 tb White zinfandel
1 tb Butter Crushed dried basil
3 Cloves garlic, crushed Minced parsley
2 lg Leeks, sliced in thin rings Salt
1 sm Onion, sliced in thin rings Freshly ground pepper
4 lg Tomatoes, thickly sliced

Remove the skin from the chicken. Melt the butter in a large skillet.
Saute the garlic, leeks, onion, tomatoes and mush- rooms until
tender. Push the vegetables to the side of the skillet and add the
chicken. Brown on 1 side, then brown the other side. (Or remove the
vegetables and brown the chicken in a small amount of butter in the
skillet.) Spoon the vegetables over the chicken and add the wine.
Season with basil, parsley, salt and pepper. Simmer over low heat,
uncovered, basting frequently with the vegetables until the chicken
is tender and the sauce is of desired con- sistancy. Adjust salt and
pepper to taste.

Browse by categories