Tuscan Chicken Breasts
|Whole chicken breasts||2 , boned, skinned and halved|
|Egg||1 , lightly beaten|
|Italian-style bread crumbs||5 Tablespoon (Progresso)|
|Olive oil||2 Tablespoon (Progresso)|
|Rosemary leaves||1⁄2 Teaspoon, crushed|
|Dry vermouth/White wine||2⁄3 Cup (10.67 tbs)|
|Sliced mushrooms||2 Cup (32 tbs)|
|Diced tuscan peppers||1⁄4 Cup (4 tbs) (Progresso)|
|Chopped fresh parsley||1⁄2 Cup (8 tbs)|
Lightly coat chicken on both sides with flour.
Mix egg with water.
Dip chicken in egg mixture and then coat with bread crumbs.
Refrigerate, uncovered, about 1 hour.
In a large skillet heat olive oil until hot.
Saute until brown on both sides.
Add rosemary and wine.
Simmer, covered, for 5 minutes.
Scatter mushrooms over the chicken.
Simmer, covered, until chicken and mushrooms are cooked and tender, about 10 minutes.
Add Tuscan peppers.
Increase the heat, tip the skillet and baste chicken with pan juices until peppers are hot.
If necessary, add a little more wine for basting.