Chicken Capiello

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.

Yield: 

Serves 4.

Category

Course

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