Monday, August 2, 2010

Chicken Vesuvio

I made this tonight for dinner and it was just so good.

This recipe is from a dear friend that I met when I first moved to Omaha 12 years ago. She and her family were our neighbors. Miss Pat and Mr. Phil - as my children refer to them - were our live-savers. Our families were together all of the time. Many nights of last minute get togethers for meals, movies, etc. We had some great times. We were from Texas and they were from Pennsylvania - two very different families from two different worlds -who became lifelong friends. Miss Pat is a great cook and this is just one of my many recipes that we shared. I used to sit our her bar stool and we would share ideas! I miss YA'LL!!

Chicken Vesuvio

2 Tbsp. olive oil

2 (10 oz.) boneless breasts (cut into ¾ inch strips)

flour for dredging

2 cloves minced garlic

¼ tsp. oregano

¼ tsp. basil


1/3 cup white wine

½ cup chicken broth

3 Tbsp. grated parmesan cheese

Heat olive oil in a sauté pan over high heat. Dredge chicken in flour. ( I put my chicken in a container, added flour and s/p, covered and shook) Over med high heat, sauté strips in oil until golden brown – approximately 1 ½ minutes on first side and 30 seconds on the other side. Add garlic and sauté until garlic is lightly browned – approximately 30 – 45 seconds. Add oregano, basil, salt white pepper, white wine, broth and parmesan cheese. (I did add more wine, broth and spices as my family is a "saucy" kind of family. Cook until thoroughly heated. Serve with rice or pasta.

*Feel free to lower the heat a little if this is cooking too fast for you. Be organized when you start because it does cook fast but it is way yummy!!

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1 comment:

Julie said...

Those flavors sound delish!