| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Italian |
Chicken, Italian |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Vegetable oil |
| 4 |
|
Skinless boneless chicken breast halves |
|
|
Salt and pepper to taste |
| 1 |
md |
Onion; sliced |
| 16 |
oz |
Spaghetti sauce; jar or homemade |
| 8 |
oz |
Spaghetti; freshly cooked |
|
|
Grated parmesan to taste |
|
|
Chopped fresh parsely |
INSTRUCTIONS
1. Heat oil in heavy medium sized skillet over medium heat.
2. Season chicken breast with salt and pepper to taste.
3. Add to skillet and cook until light brown, about 2 minutes each side.
4. Remove chicken from skillet.
5. Add onion to skillet and saute untils oft, about 5 mintes.
6. Stir in spaghetti sauce, and wine; reduce heat to medium-low.
7. Add chicken breasts and simmer until no longer pink, about 8 minutes.
8. Divide spaghetti among plates, place chicken on top and spoon over
sauce.
9. Sprinkle with grated parmesan and chopped parsley.
Posted to recipelu-digest by RecipeLu <recipelu@geocities.com> on Feb 20,
1998
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