msmofet
🌹 Still trying to get it right. 🤷♀️
Ms. Mofet's Chicken Pizzaiola
≈ 4 Servings
2 lg. Boneless, skinless chicken breasts
Extra Virgin Olive oil (or Mediterranean Olive oil with thyme, garlic, oregano and basil)
All-purpose seasoning - to taste
Salt - to taste
Ground peppercorns - to taste
4 - 6 Fresh garlic cloves - sliced thin
1 Onion - medium - sliced stem to root
1 lb. Small Red Potatoes (≈ 4 depending on size) - washed and cut in half
10 - 12 oz. Fresh Mushrooms (your choice) - sliced
1 C. Dry Red wine (I use Burgundy wine for cooking)
2 TBSP. Fresh Oregano - chopped fine (or Dried) - or to taste
2 TBSP. Fresh Basil - chiffonade (or Dried) - or to taste
1 TBSP. Fresh Parsley - chopped fine (or Dried) - or to taste
1 (15 oz) can plain tomato sauce (or you can use crushed tomatoes)
Chicken stock - if needed
Seasoning chicken on all sides.
Place oil (I used infused olive oil) in pan and heat.
Place chicken breasts in pan.
Brown breasts on both sides.
Remove breasts from pan.
Add fresh garlic, onion, mushrooms and potatoes to pan; season with dry spices. Cook till onions, garlic and mushrooms are soft and potatoes are slightly brown.
Add tomato sauce (or crushed tomatoes), wine and fresh herbs to taste.
Add chicken to pan.
Bring to boil then lower to simmer.
Cover and cook turning chicken every 10 minutes.
Add chicken stock if liquid is needed.
Cook till potatoes are tender and chicken is fully cooked (165 - 170°F).
You can add any or all of these (sautéed with vegetables) - green olives, sliced bell peppers (color of choice), anchovy fillets (or paste) and capers if you like.(
(Disclaimer - Not a very good picture)
≈ 4 Servings
2 lg. Boneless, skinless chicken breasts
Extra Virgin Olive oil (or Mediterranean Olive oil with thyme, garlic, oregano and basil)
All-purpose seasoning - to taste
Salt - to taste
Ground peppercorns - to taste
4 - 6 Fresh garlic cloves - sliced thin
1 Onion - medium - sliced stem to root
1 lb. Small Red Potatoes (≈ 4 depending on size) - washed and cut in half
10 - 12 oz. Fresh Mushrooms (your choice) - sliced
1 C. Dry Red wine (I use Burgundy wine for cooking)
2 TBSP. Fresh Oregano - chopped fine (or Dried) - or to taste
2 TBSP. Fresh Basil - chiffonade (or Dried) - or to taste
1 TBSP. Fresh Parsley - chopped fine (or Dried) - or to taste
1 (15 oz) can plain tomato sauce (or you can use crushed tomatoes)
Chicken stock - if needed
Seasoning chicken on all sides.
Place oil (I used infused olive oil) in pan and heat.
Place chicken breasts in pan.
Brown breasts on both sides.
Remove breasts from pan.
Add fresh garlic, onion, mushrooms and potatoes to pan; season with dry spices. Cook till onions, garlic and mushrooms are soft and potatoes are slightly brown.
Add tomato sauce (or crushed tomatoes), wine and fresh herbs to taste.
Add chicken to pan.
Bring to boil then lower to simmer.
Cover and cook turning chicken every 10 minutes.
Add chicken stock if liquid is needed.
Cook till potatoes are tender and chicken is fully cooked (165 - 170°F).
You can add any or all of these (sautéed with vegetables) - green olives, sliced bell peppers (color of choice), anchovy fillets (or paste) and capers if you like.(
(Disclaimer - Not a very good picture)