| Cuisine: American | Type: Main Course | Serves: |
|
Source:
|
Self Magazine circa 1985? |
|
Attributes:
|
|
|
Comments:
|
|
|
Serving Suggestions:
|
|
Ingredients:
|
1 tbs. butter 1 tbs. vegetable oil 1 lb. boneless, skinless chicken breasts, sliced thin 1 onion, sliced thin 1/2 tsp. each; tarragon & thyme 1 small bay leaf 1/4 cup Madiera wine or sherry 1 cup beef broth 1 lb. can tomatoes, drained & chopped 1 tbs. tomato paste 1 garlic clove, minced or pressed 1 tbs. Dijon mustard 3 tbs. fresh minced parsley very fine spaghetti |
|
Instructions:
|
In skillet, heat butter and oil over moderate heat until hot, add chicken and toss until no longer pink. Transfer chicken to plate; add onion and herbs to the skillet and cook, stirring until onion is softened. Add wine, broth, tomatoes, tomato paste and garlic; simmer over moderate heat stirring occasionally for 10 minutes. Increase heat to high and cook 2 to 3 minutes longer, or until sauce is slightly thickened. Stir in mustard and chicken and simmer just until chicken is heated through. Sprinkle with fresh parsely. Serve over or with very fine spaghett. |
|
Related recipes:
|
None |
2001-03-10