"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chief's Putney Braised Chicken with Fire Recipe

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This recipe for Chief's Putney Braised Chicken with Fire, by , is from The Simons Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Wednesday, January 9, 2008

Category:
Category:

Ingredients:  
Ingredients:  
14 1/2 Oz. can diced fire-roasted tomatoes
3/4 cup canned lower-sodium chicken broth1 1/2 tomato paste
1 1/2 tsp. grated orange rind
1/2 tsp. kosher salt
1/3 tsp. black pepper
6 boneless skinless chicken breast ( 5-oz. each)
2 Tbsp. seasoned dry breadcrumbs
2 Tbsp. olive oil, divided
1/2 green bell pepper, cut into thin strips ( 1 cup)
1 onion vertically sliced ( 1 cup )
8 oz. package sliced mashrooms
1/2 cup shredded provolone or mazazarella cheese.

Directions:
Directions:
1.- Combine tomatoes, broth paste, orange rind, salt and pepper in a large bowl, set aside.
2.- Lightly coat chicken with breadcrumbs. Heat 1 Tbsp. oil in a large nonestick skillet over medium-high heat. Add chicken, cook until golden brown, about 6 minutes per side. Remove to a plate.
3.- Heat remaining oil in skillet. Add green pepper, onion and mushrooms, saute 7-10 minutes, or until mushroom liquid evaporates and vegetables are tender. 4.- Return chicken and any juices to pan, spoon vegetables over top. Add tomato mixture. Cover, bring to a boil, reduce heat and simmer until chicken is done. About 15 minutes. Sprinkle with cheese, cover and cook until cheese melt, about 1 minute.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 min.

 

 

 

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