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Home -> Main Dishes -> Poultry
Ingredients (view qty in metric system instead) 6 boneless skinless chicken breast halves, about 4 ounces each 3 tbsp. all purpose flour 1/4 tsp. salt 1/8 tsp. pepper 2 tbsp. olive oil 1 cup chopped onion 8 ounces sliced fresh mushrooms 2 tsp. minced garlic 3/4 cup dry white wine, divided 1/2 tsp. dried Italian seasoning 14 1/2 ounce can Italian-style stewed tomatoes 2 tbsp. canned tomato paste 12 ounces uncooked fettuccine pasta Directions Stir together flour, salt and pepper in a small bowl. Sprinkle flour mixture over chicken. Heat oil in a large skillet over medium-high heat. Add chicken and cook 3 minutes per side. Transfer chicken to a plate and tent with foil. Add onions, mushrooms, garlic and 1/4 cup wine to skillet. Reduce heat to medium and cook 5 minutes, stirring occasionally. Add Italian seasoning, tomatoes, tomato paste and remaining 1/4 cup wine. Heat to a boil. Add chicken and spoon sauce over. Reduce heat and partially cover pan. Simmer chicken about 8 minutes until cooked through. Meanwhile cook fettuccine in a large pan of boiling salted water until just done. Drain pasta well and divide between 6 plates. Spoon chicken and sauce over pasta. Serve immediately. Serves 6. Related Recipes View/Post Comments (0) Add To MyRecipeBox Send to a Friend |
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