Main Dishes, Poultry

Basil Chicken Parmesan

  • 2 tablespoons Flour, all-purpose
  • 1 1/2 teaspoons Basil, dried
  • 4 Chicken breasts
  • 1 tablespoons Olive oil
  • 10 3/4 ounces Tomato Soup
  • 2 tablespoons Wine, white, dry
  • 1/4 cups Green pepper, diced
  • 2 tablespoons Cheese, Parmesan
  • 2 cups Rice

    • On waxed paper, combine flour and 1 teaspoon basil. Lightly coat chicken with flour mixture.

    In a 10-inch skillet over medium-high heat, in hot oil cook chicken 10 minutes or until browned on both sides.

    Remove; set aside. Pour off fat.

    Inthe same skillet, combine soup, wine, water, and remaining ½ teaspoon basil. Heat to boiling. Return chicken to skillet. Reduce heat to low.

    Cover; cook 5 minutes or until chicken is no longer pink, stirring occasionally. Sprinkle with green pepper and cheese.

    .

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by James Klembara of Pearl City, HI. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!