Chicken Breasts Romano
6 each chicken breasts,boneless
1 each onion, medium, chopped
2 tablespoon vinegar
1 teaspoon garlic
1 teaspoon basil
2 tablespoon parsley
4 tablespoon extra virgin olive oil
2 cup tomato juice
1/2 lb mushrooms, sliced & sauteed
2 tablespoon sugar
1 teaspoon oregano
1 cup romano cheese, grated
1 single flour
In 1 t oil, Saute sliced mushrooms and just before done add garlic to
pan to sizzle. Remove and set aside.
Dredge chicken breasts in flour, fold edges under to plump breasts
and brown with folded edges down to seal and keep shape. Brown smooth
side and then arrange smooth side up.
Pour tomato juice over all. sprinke vinegar, sugar, and herbs. Spread
onion and mushroom/garlic over chickens. Sprinkle with 4 T Romano &
top with chopped parsley. Cover & simmer 45 mins.
Remove to serving platter and top with remaining romano.
Adapted from a submission by Lori Moreau- Yacht Alberta Rose . Ship
to Shore Cookbook
Yield: 6 servings
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