You are here

Chicken Breasts Mediterranean

Chicken.Maximus's picture
  Olive oil 3 Tablespoon
  Butter 1 Tablespoon
  Red onion 1 Large, minced
  Drained italian plum tomatoes 2 Cup (32 tbs) (Whole)
  Dry marsala 1⁄4 Cup (4 tbs)
  Garlic 2 Clove (10 gm), mashed
  Dried basil 1⁄2 Teaspoon
  Dried oregano 1⁄2 Teaspoon
  Dried thyme 1⁄4 Teaspoon
  Crumbled bay leaves 1⁄4 Teaspoon
  Coriander seed 1⁄4 Teaspoon
  Fennel seed 1⁄4 Teaspoon
  Orange peel piece 1
  Salt To Taste
  Freshly ground pepper To Taste
  Minced fresh parsley 1 Teaspoon
  Butter 3 Tablespoon
  Olive oil 1 Tablespoon
  Chicken breast halves 6 Large, skinned, boned and flattened to 1/4-inch thickness
  Freshly grated parmesan cheese 6 Tablespoon
  Minced fresh parsley 1 Teaspoon (For Garnish)

For sauce: Heat oil with butter in Dutch oven over medium-high heat.
Add onion and saute until golden.
Stir in remaining sauce ingredients except parsley and simmer for 1 hour.
Remove from heat and add minced parsley to taste.
Heat butter with oil in large skillet over medium-high heat.
Add chicken and saute until cooked through, about 3 minutes on each side.
Transfer to ovenproof platter and divide sauce among pieces.
Sprinkle with Parmesan and run under broiler until sauce bubbles.
Garnish with parsley.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4.3 (12 votes)
Chicken Breasts Mediterranean Recipe