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"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

Chicken Vino Bianco Recipe

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This recipe for Chicken Vino Bianco is from The Dinner Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 Tbsp. olive oil
4 chicken cutlets
Salt and pepper
1/2 C. finely chopped red onion
2 cloves garlic, minced
2 C. sliced mushrooms
1/2 C. white wine
1 C. canned chopped tomatoes
1/4 C. heavy cream
2 Tbsp. chopped fresh parsley

Directions:
Directions:

Heat oil in a non-stick skillet over medium-high heat. Season chicken with salt and pepper and brown in hot oil. Remove the chicken to a plate. Stir in onions and garlic and cook until tender; then stir in mushrooms and cook until golden. Stir in wine and bring to a simmer. Stir in tomatoes and return to a simmer. Season with salt and pepper and return chicken to pan; cook over medium heat until sauce begins to thicken. Finish sauce with cream and parsley. Serve hot over pasta of choice.

Personal Notes:
Personal Notes:
It is uncanny how much this recipe resembles The Olive Garden's recipe. Comes out good every time.

 

 

 

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