Mediterranean Chicken
From tooheymomster 16 years agoIngredients
- 1 tbsp. olive oil shopping list
- 4 or 1 1/4 lb. boneless, skinless chicken breast halves, pounded shopping list
- 1 3/4 cups water shopping list
- 1 tbsp. dry red wine (optional) shopping list
- 1 pkg. vegetable soup/dip recipe mix shopping list
- 2 tbsp. thinly sliced basil leaves shopping list
- 1/4 cup milk shopping list
How to make it
- In 12 inch nonstick skillet, heat olive oil over medium-high heat and brown chicken about 8 minutes, turning once
- Remove chicken and set aside
- Into skillet, add water, wine soup mix and 1 tbsp. basil
- Bring to a boil over high heat
- Reduce heat to low and immer uncovered, stirring occasionally for 5 minutes
- Stir in milk
- Return chicken to skillet
- Simmer covered for 2 minutes or until chicken is no longer pink
- Sprinkle with remaining basil and serve
- Serve with toasted italian bread, if desired
- Variations: Try topping each chicken breast with 1 slice prosciutto-stuffed mozzarella or fresh mozzarella during the last 2 minutes of cooking.
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