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4-6 skinless, boneless chicken cutlets |
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olive oil or extra virgin olive oil |
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3 Lg. onions sliced in 1" wedges
(use Vidalia or Red, your choice) |
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1 Lb mushrooms cut into chucks
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6 dried tomatoes cut into thin strips |
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2/3 cup white wine
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garlic, oregano, salt pounded in a
Spanish Pelon (I think it's a Pestle) |
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Then add a little vinegar so
it's like a loose paste or oatmeal consistency. Use to season cutlets & set
aside in a bowl. |
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Put water up to boil for pasta.
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Boil 2/3 Lb penne pasta to al dente |
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While pasta is boiling.....
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Brown cutlets in pan with olive oil.
Remove from pan and set aside in warmed Corning ware with lid. Add wine,
to pan and scrape pan. Pour overt the chicken in the corning
ware w/lid. Add olive oil to pan & toss onions, mushrooms & sun dried tomatoes
(black olives optional ) when 1/2 way done, add to Corning ware
containing chicken. |
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Toss and keep warm on stove
top warmer or in oven on low heat |
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When pasta is done al dente,
drain. |
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Do not wash pasta pot. Just
put it back on med heat to melt 1/2 a stick of margarine or
butter and add: |
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2Tbs fresh basil |
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1 tsp fresh parsley |
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1 tsp oregano |
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1 tsp thyme |
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1 tsp garlic power |
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1 tsp marjoram |
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1 tsp. fresh ground black pepper
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Toss for a minute then add
pasta and mix. |
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Add olive oil if necessary (
if it seems too dry for your taste) |
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Serve pasta, top with
generous portion of chicken and veggie mix. |
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Top with grated parmesan ( optional) |
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Serve with crusty bread and
your favorite wine |
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