Chicken Capiello

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A most unusual blend of flavors, and the chunks of plump, tender chicken combined with sweet, crisp, sliced onion create a delightful contrast in texture. An added bonus to this piquant dish is that it’s ready in a matter of minutes! Bee and Thistle Inn, Old Lyme, Connecticut

Ingredients

4 chicken breasts (8 ounces each), boned and skinned
Butter to coat bottom of a large saute pan (about 2 tablespoons)
1 large Spanish onion, sliced
1-1/2 teaspoons minced garlic
2 tablespoons Dijon mustard
1/2 cup dry white cooking wine
1/4 cup grated Parmesan cheese

Instructions

Cut chicken breasts into chunks. Saute in butter until flesh of chicken has turned white. Add onions and toss while cooking. Add garlic and cook approximately 2 minutes more (until the aroma is apparent). Add mustard and white wine and blend together. Turn heat down and gently simmer for 5 minutes. Toss in Parmesan cheese and serve over rice pilaf.

Cooking & Recipes

Yield: 

Serves 4.

Preparation Method

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