NVDAILY.COM | Reader Recipes
Posted October 22, 2008 | Leave a comment
4 chicken breasts
Between sheets of wax paper, pound/flatten chicken breasts. Combine flour, breadcrumb and herb mixture. Heat oil in pan with garlic; dredge chicken breasts in flour mixture and sauté in pan on med-high to high heat so you brown both sides of chicken (about 4-5 min depending of sizes). Remove nicely browned chicken from pan and place in dish (covered) in oven on low to keep warm. Reduce temperature of pan; add chicken stock and wine (stirring to capture flavors and residual in pan). Add tomatoes, vermouth and pine nuts; lightly sauté and allow to reduce. Add the butter (in small pieces) and continue to cook. Place the chicken and it's liquid back into the pan; cook about 2-3 minutes longer (turning chicken). Sprinkle feta cheese over dish and serve.
• I use fresh herbs when available
Lloydine J. Morgan
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