We take Emma back to OU tomorrow, and this past Tuesday I fixed her favorite meal - Tuscan Chicken. She also requested strawberry shortcake for dessert. I will tell you how I prepare Tuscan Chicken.
In a large skillet, heat an ample amount of olive oil. While the oil gets hot, season a package of chicken breasts or cutlets with salt, pepper and Italian seasonings. Put the chicken in the skillet, seasoned side down and cook without moving for about 8 minutes. Lightly season the exposed side of chicken and turn. Cook for about 5 minutes. Skillet should be on a medium heat throughout this time, but you know your stove top, so adjust accordingly.
While chicken cooks, cut chunks of Roma tomatoes, white mushrooms, and white onion. Also, open 2 small jars of artichoke hearts, as well.
After chicken has cooked, add about a quarter cup of white wine. I used Pinot Grigio, just a cheap brand. And I don't measure; I just pour, so I probably use more. Add the cut vegetables and the artichokes, oil and all. Sprinkle a bit more salt on these veggies. Put a lid on all of this, and cook on a medium/low heat for about 20 minutes.
In final 10 minutes of cooking, get a pound of spaghetti going in a stock pot. Serve chicken over pasta. Garnish with toasted pine nuts. Tastes yummy with a crusty bread or breadstick. And wine, of course. Pinot Grigio, since that is what I cooked with. Delish. Yum-O.
Bon Appetit, Friends!
In a large skillet, heat an ample amount of olive oil. While the oil gets hot, season a package of chicken breasts or cutlets with salt, pepper and Italian seasonings. Put the chicken in the skillet, seasoned side down and cook without moving for about 8 minutes. Lightly season the exposed side of chicken and turn. Cook for about 5 minutes. Skillet should be on a medium heat throughout this time, but you know your stove top, so adjust accordingly.
While chicken cooks, cut chunks of Roma tomatoes, white mushrooms, and white onion. Also, open 2 small jars of artichoke hearts, as well.
After chicken has cooked, add about a quarter cup of white wine. I used Pinot Grigio, just a cheap brand. And I don't measure; I just pour, so I probably use more. Add the cut vegetables and the artichokes, oil and all. Sprinkle a bit more salt on these veggies. Put a lid on all of this, and cook on a medium/low heat for about 20 minutes.
In final 10 minutes of cooking, get a pound of spaghetti going in a stock pot. Serve chicken over pasta. Garnish with toasted pine nuts. Tastes yummy with a crusty bread or breadstick. And wine, of course. Pinot Grigio, since that is what I cooked with. Delish. Yum-O.
Bon Appetit, Friends!
found you from sew many ways. food looks great! quilts look great!
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