Chicken Capiello


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


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.


Serves 4.

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