Olive Garden San Remo Chicken \1 1/2 pounds green bell peppers -- strips 8 ounces yellow onion -- 1/2" strips 1 pound mushrooms -- halve 1/4 cup olive oil 1 tablespoon + 1 tsp garlic -- mince 32 ounces canned tomatoes w/juice cut 1/2" pcs 16 ounces tomatoes -- crushed in puree 1 1/2 teaspoons thyme 1/2 teaspoon marjoram 3/4 teaspoon black pepper 1/4 teaspoon crushed red pepper 1/2 cup white wine 1 tablespoon + 1 tsp chicken bouillon granules flour -- for dredging 2 pounds chicken breast halves -- bone skin -- cut in thirds olive as needed 1 pound fresh spaghetti -- cook
Heat oil in Dutch over medium high heat. Add peppers, onions and mushrooms and sauté, stirring constantly for 15 to 20 minutes. Add garlic and cook 2 more minutes. Stir in tomatoes, herbs, wine and bouillon. Lower heat and let simmer while preparing chicken. Heat 1 tbs olive oil in a large non-stick skillet. Dredge chicken in flour and sauté until golden. Do not crowd skillet; add more olive oil as necessary. As pieces are browned, add to tomato-pepper sauce. When all pieces have been added, cover and simmer 10 minutes to finish cooking chicken. Serve sauce over pasta. Source: The Olive Garden. - - - - - - - - - - - - - - - - - - _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
