| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry, Main dish | 4 | Servings | |
INGREDIENTS
| 2 | lg | Boneless chicken breasts split |
| Salt and pepper; as desired | ||
| 1/2 | lb | Mushrooms |
| 6 | tb | Olive oil |
| 2/3 | c | Sherry vinegar |
| 2 | tb | Tomato paste |
| 2 | tb | Chopped parsley |
INSTRUCTIONS
TRIM EXCESS SKIN from the breasts. Sprinkle breasts with salt and pepper and set aside. Quarter larger mushrooms, halve smaller ones and set aside. Heat 1 tablespoon oil in an aluminum skillet or frying pan over high heat and brown chicken on skin side. Transfer the chicken to a plate and pour off fat. Reduce heat to medium, pour in vinegar and dissolve the tomato paste in it. Replace chicken in skillet, skin side up. Cover and cook 3 minutes. Uncover; cook until chicken is done, 6 minutes. While the chicken is cooking, heat 1 teaspoon oil in another frying pan and cook the mushrooms about 3-to-4 minutes. Arrange chicken and mushrooms on platter. Whisk in the rest of the olive oil; mix in parsley. Pour juices that have collected on the platter into sauce. Pour sauce over chicken and mushrooms; serve immediately. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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