Sicilian Skillet Chicken
Yield
4 servingsPrep
10 minCook
25 minReady
40 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breasts
skinned |
|
| 1 | small |
onions
|
|
| 6 | tablespoon |
Parmesan cheese
grated |
|
| ½ | teaspoon |
rosemary leaves
crushed |
|
| 3 | tablespoon |
all-purpose flour
|
|
| 1 | can |
tomatoes, stewed, canned
|
*
|
| 1 | cup |
mushrooms
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breasts
skinned |
|
| 1 | small |
onions
|
|
| 9E+1 | ml |
Parmesan cheese
grated |
|
| 2.5 | ml |
rosemary leaves
crushed |
|
| 45 | ml |
all-purpose flour
|
|
| 1 | can |
tomatoes, stewed, canned
|
*
|
| 237 | ml |
mushrooms
sliced |
|
Directions
Flatten chicken slightly.
Coat with 4 tablespoon cheese and then flour.
Salt and pepper to taste.
In skillet cook chicken in oil over medium-high heat until done.
Remove to serving dish; keep warm. In same skillet, cook mushrooms, onion, and rosemary until soft.
Add tomatoes, cook, uncovered, over medium-high heat until thickened.
Spoon over chicken; top with remaining cheese.
Serve over pasta. Tastes great and is quick to fix,
