Chicken Milan Style
Yield
6 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
6 | each |
chicken breasts
boneless |
|
⅓ | cup |
olive oil
|
|
1 | each |
carrots
chopped |
|
¾ | cup |
white wine
dry |
* |
2 | tablespoons |
parsley leaves
chopped |
|
1 | x |
salt and black pepper
|
* |
½ | cup |
all-purpose flour
|
|
1 | medium |
onions
chopped fine |
|
1 | each |
celery stalks
chopped fine |
|
28 | ounces |
tomatoes, canned
crushed |
|
2 | each |
garlic cloves
fine |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
6 | each |
chicken breasts
boneless |
|
79 | ml |
olive oil
|
|
1 | each |
carrots
chopped |
|
177 | ml |
white wine
dry |
* |
3E+1 | ml |
parsley leaves
chopped |
|
1 | x |
salt and black pepper
|
* |
118 | ml |
all-purpose flour
|
|
1 | medium |
onions
chopped fine |
|
1 | each |
celery stalks
chopped fine |
|
809.2 | ml/g |
tomatoes, canned
crushed |
|
2 | each |
garlic cloves
fine |
Directions
Sprinkle chicken with flour.
Heat oil in large pot, add chicken and brown on all sides over medium heat then remove chicken.
Add onion, celery, carrot and sauté until lightly brown.
Return chicken to pot, stir in wine and tomatoes.
Cover pot and simmer 15 minutes or until chicken is fork tender.
Add parsley, garlic, salt, and pepper.
Arrange chicken and sauce on a warm platter, garnish with parsley.