© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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2 tablespoons olive oil
4 boneless and skinless chicken breasts, sliced into strips
½ cup finely chopped onion
2 garlic cloves, minced
2 cups sliced mushrooms
½ cup white wine
1 cup chopped canned tomatoes, drained
¼ cup heavy cream
2 tablespoons chopped parsley
Heat oil in non stick skillet over medium high heat. Season chicken strips with salt and pepper. Brown chicken in hot oil and remove to a plate. Stir in onions and garlic and cook until tender. Stir in mushrooms and cook until golden.
Stir in wine and bring to simmer. Stir in tomatoes and return to a simmer. Season with salt and pepper and return chicken to pan. Cook over medium heat until sauce begins to thicken. Finish sauce with cream and parsley. Serve warm over pasta.