Chicken breasts xeres

4 servings

Ingredients

Quantity Ingredient
2 LARGE BONELESS CHICKEN
BREASTS,SPLIT,ABOUT 11/2 lb
6 tablespoons OLIVE OIL
⅔ cup SHERRY WINE VINEGAR
1 cup SALT AND PEPPER TO TASTE
2 tablespoons TOMATO PASTE
½ pounds MUSHROOMS

Directions

PHILLY.INQUIRER

TRIM EXCESS FAT FROM BREASTS.

SPRINKLE BREASTS WITH SALT AND PEPPER AND SET ASIDE.QUARTER LARGER MUSHROOMS AND HALVE SMALLER ONES,AND SET ASIDE. HEAT 1 TABLESPOON OIL IN A NON-REACTIVE SKILLET OR FRYING PAN OVER HIGH HEAT AND BROWN CHICKEN ON SKIN SIDE.TRANSFERE THE CHICKEN TO A PLATE AND POUR OFF FAT.REDUCE HEAT TO MEDIUM,POUR IN VINEGAR AND DDISSOLVE THE TOMAT PASTEIN IT.REPLACE CHICKEN IN SKILLET,SKIN SIDE UP.COVER AND COOK 3 MINUTE UNCOVER;COOK UNTIL CHICKEN IS DONE,6 MINUTES.

WHILE CHICKEN IS COOKING,HHEAT 1 TEASPOON OIL IN ANOTHER FRY PAN AND COOK THE MUSHROOMS ABOUT 3 - 4 MINUTES. AT DINNER TIME,ARRANGE CHICKEN AND MUSHROOMS ON PLATTER. WISK IN TO PAN THE REST OF THE OLIVE OIL; MIX IN THE PARSLEY.POUR JUICES THAT COLLECTED ON THE PLATTER INTO THE SAUCE.POUR SAUCE OVER CHICKE MUSHROOMS: SERVE IMMEDIATELY.SERVES 4...........

Related recipes