| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Italian |
Italian, Tomatoes, Chicken & p, Breads, Muffins & r |
4 |
Servings |
INGREDIENTS
|
|
WALDINE VAN GEFFEN |
|
|
VGHC42A—– |
|
|
CHICKEN BREASTS—– |
| 2 |
tb |
Olive Oil |
| 3 |
c |
Tomatoes — Peel/ Seed |
| 2 |
|
Whole Boneless Breasts — |
|
|
Half |
| 1 |
|
Bay Leaf |
| 4 |
|
Cloves Garlic — Minced |
| 1 |
ts |
Thyme |
| 1/2 |
c |
Onions — Finely Chopped |
|
|
Salt and Pepper |
| 1/2 |
c |
Dry White Wine |
|
|
Date: 04-15-94 (20:09) Number: 208 From Ned's Opus Date: |
INSTRUCTIONS
Salt and pepper chicken. Saute in oil for 3 to 4 minutes on each side. Add
garlic, onions, wine, tomatoes, bay leaf and thyme (if you don't like
thyme, use rosemary or basil). Bring to a boil, reduce heat and simmer for
15 minutes, un- til chicken is done. Discard bay leaf before serving.
Recipe By :
From: Terri Woltmon
04-15-94 (20:09) Num (4) Cooking
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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