6 Boneless chicken breasts 1/3 c Olive oil 1 Carrot, chopped 3/4 c Dry white wine 2 T Parsley, chopped Salt/pepper 1/2 c Flour 1 md Onion, chopped fine 1 Celery stalk, chopped fine 28 oz Can crushed tomatoes 2 Garlic cloves, chopped fine Sprinkle chicken with flour. Heat oil in large pot, add chicken and brown on all sides over medium heat then remove chicken. Add onion, celery, carrot and saute until lightly brown. Return chicken to pot, stir in wine and tomatoes. Cover pot and simmer 15 minutes or until chicken is fork tender. Add parsley, garlic, salt, and pepper. Arrange chicken and sauce on a warm platter, garnish with parsley.
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TUSCAN CREAMY CHICKEN MILANO WITH SUNDRIED TOMATOES - By www.recipe30.com
Get recipe here: recipe30.com Crispy skin chicken thighs, with basil, garlic, cheese, cream, wine all the good things!
This chicken is cooked using chicken thighs with the bone (chops). It's cooked with the bone, keeping the thigh juicy and flavourful making it the tastiest part of the chicken. First it's first sautéed in olive oil and then gently braised in the oven in the Parmesan cream sauce until cooked moist and tender. Always a hit with any chicken lover. An explosion of Italian flavours!