"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Chicken Pizziola Recipe

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This recipe for Chicken Pizziola, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patty Roylance
Added: Tuesday, October 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 boneless chicken breasts (cut and pounded)
flour
olive oil
one green pepper
1/2 med. onion, chopped
1 dozen mushrooms
12 oz. crushed tomatoes
1/4 c red wine
salt & pepper
1/2 teas oregano
2 teas fresh garlic minced
Parmesan cheese, grated

Directions:
Directions:
lightly flour the chicken and saute' in the hot olive oil. Add the onions and green peppers and continue sauteing. After turning the chicken add the mushrooms and garlic. At the point where the garlic browns add the red wine and oregano. Add the tomatoes, salt and pepper. Bring to boil and cook for an additional 2 min. Serve over a bed of pasta of choice. Sprinkle freshly grated Parmesan cheese.

Number Of Servings:
Number Of Servings:
2
Personal Notes:
Personal Notes:
This recipe is from Bob Zimorino, owner and chef of Zimorino's Italian Resturant.

 

 

 

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