For a low-fat version of this well-known dish I use boneless chicken breast. Serves 4
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|3 tbsp||Extra virgin olive oil||50 mL|
|4||Boneless chicken breasts halves||4|
|1/2 cup||Flour||125 mL|
|1/2 tsp||Salt and freshly ground pepper||2 mL|
|1 medium||Green pepper (chopped)||1 medium|
|1 medium||Onion (chopped)||1 medium|
|8 ounces||Button Mushrooms (sliced)||250 g|
|2||Cloves Garlic, crushed and finely chopped||2|
|28 ounce can||Chopped tomatoes||796 mL|
|3/4 cup||Dry White Wine||175 mL|
|1 tsp ea||Dried basil and parsley||5 mL|
In a storage bag, add flour, salt & pepper, Cut chicken in large bite size pieces and dredge them in flour mixture, shaking off the excess.
In a large heavy fry pan or Dutch oven brown chicken in hot olive oil on all sides. Remove chicken and set aside. Add onions and green pepper and brown them lightly. Add mushrooms and garlic, season with salt and pepper and cook until all the vegetables are slightly softened.
Remove the vegetables, discard the fat. Add wine, deglaze pan by boiling for 1 minute, then add undrained tomatoes, parsley and basil. Return chicken and vegetables to the pan, stir and bring to the boiling point. Reduce heat, cover partially and simmer for approximately 30 minutes. If you wish to have more liquid just add a bit of water.Serve over rice or pasta. Sprinkle with fresh parsley.