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Chicken Breasts Mediterranean

Chicken.Maximus's picture
Ingredients
  Sauce  
  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)
Directions

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

Cuisine: 
Mediterranean
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Chicken

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