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Ingredientes
- 2 whole chicken breasts (about 12 ounce. each)
- 1 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 tbsp. extra virgin olive oil
- 8 small white onions
- 1/2 pound mushrooms, quartered
- 1 clove garlic, chopped
- 1 can condensed tomato bisque
- 1/2 c. dry red wine
- 1/2 teaspoon leaf oregano, crumbled
- 1/2 teaspoon leaf basil, crumbled
- 3 tbsp. chopped parsley
- 6 pitted ripe olives, sliced
Direcciones
- Cut chicken breasts in half through the breast bones; sprinkle with salt and pepper; let stand 5 min. Saute/fry chicken, skin side down, in warm oil in a large skillet 5 min turn. Add in onions, mushrooms and garlic; cook 5 min. Combine soup, wine, oregano and basil in a 2 c. measure; pour over chicken. Bring to boiling; lower heat; cover. Cook 15 min or possibly till chicken is tender. Stir in parsley and olives. (Great served over spaghetti. Place in baking dish arrange chicken over top then sprinkle olives and parsley over all.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 217g | |
| Recipe makes 8 servings | |
| Calories 300 | |
| Calories from Fat 181 | 60% |
| Total Fat 20.23g | 25% |
| Saturated Fat 3.77g | 15% |
| Trans Fat 0.04g | |
| Cholesterol 25mg | 8% |
| Sodium 876mg | 37% |
| Potassium 287mg | 8% |
| Total Carbs 18.27g | 5% |
| Dietary Fiber 1.9g | 6% |
| Sugars 10.26g | 7% |
| Protein 9.83g | 16% |
