Chicken, Mushroom & Pepper Saute
Yield
10 servingsPrep
10 minCook
35 minReady
45 minTrans-fat Free, Low Carb
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
5 | pounds |
chicken breasts
|
|
12 | medium |
mushrooms
sliced |
|
¼ | cup |
olive oil
|
|
2 | each |
onions
quartered |
|
2 | each |
green bell peppers
sliced |
|
5 | cloves |
garlic
chopped |
|
6 | each |
sage leaves
|
* |
2 | tablespoons |
rosemary leaves
|
|
¼ | cup |
white wine
dry |
* |
1 | x |
salt
|
* |
1 | x |
black pepper
ground |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2.3 | kg |
chicken breasts
|
|
12 | medium |
mushrooms
sliced |
|
59 | ml |
olive oil
|
|
2 | each |
onions
quartered |
|
2 | each |
green bell peppers
sliced |
|
5 | cloves |
garlic
chopped |
|
6 | each |
sage leaves
|
* |
3E+1 | ml |
rosemary leaves
|
|
59 | ml |
white wine
dry |
* |
1 | x |
salt
|
* |
1 | x |
black pepper
ground |
* |
Directions
Sauté the chicken in oil until golden.
Add mushrooms, garlic, onions, pepper, sage, and rosemary.
Sauté til veggies start to soften.
Add salt, pepper and wine.
Simmer on low heat about 25 minutes.
If wine and vegetable juices start to evaporate while cooking add chicken broth.