Italian Chicken in Red Wine

We try to eat a lot of lean meat around our house.  As a mother to a toddler, it’s important to me to set a good example regarding healthy eating habits.

So, I wait until the Doodlebug is in bed before I raid the pantry for my secret stash of chips and candy.

Anyway, I’m always looking for ways to dress up my chicken dishes, because really–a person can only eat a chicken breast with brown rice so many times before experiencing a breakdown resolved only by the consumption of a large supreme pizza and a pan of turtle brownies.

Not only is this recipe fairly healthy, it comes together quickly and easily, making it perfect for a weeknight meal.

Grab your ingredients:

Drizzle a bit of olive oil around a large pan.  Over medium-high heat, add your chicken and cook about 2 to 3 minutes on each side.  Remove from pan and set aside under a tent of aluminum foil.

Using the same pan, melt butter and add your shallots, carrots and mushrooms.  Cook until the veggies are tender.

Add in sugar, parsley, and Italian seasoning, and stir to combine.

Add wine and reduce liquid for 2 minutes.

While you’re waiting, pour yourself a glass of wine for a “taste test.”  You know, just to make sure it’s fit to serve.

Add tomatoes to sauce and stir to combine.  Add chicken back to pan and simmer until chicken is cooked through.

Serve alongside buttered egg noodles.  And with some more wine.  I mean, you did open the bottle, and it’s a major foul to waste good wine.

Italian Chicken with Red Wine, adapted from Rachel Ray (click to print)

  • 2 tablespoons olive oil
  • 2 1/4 pounds chicken breasts, cut into chunks
  • 2 tablespoons butter
  • 2 shallots, chopped
  • 1 carrot, diced
  • 1 teaspoon sugar
  • 12 mushrooms, sliced
  • 2 tablespoons Italian seasoning
  • handful of parsley, chopped
  • 1 1/3 cups good red wine (if you won’t drink it, don’t cook with it, either.  I used a Merlot)
  • 15 ounce can crushed tomatoes

Noodles

  • 3/4 pound egg noodles, cooked al dente
  • 2 tablespoons butter, cut into bits
  • 1 tablespoon Italian seasoning
  • 2 tablespoons chopped parsley

Preparation Instructions:

  1. Drizzle olive oil around a large pan.  Over medium-high heat, add your chicken and cook about 2 to 3 minutes on each side.  Remove from pan and set aside under a tent of aluminum foil.
  2. Using the same pan, melt butter and add your shallots, carrots and mushrooms.  Cook until the veggies are tender.
  3. Add in sugar, parsley, and Italian seasoning, and stir to combine.
  4. Add wine and reduce liquid for 2 minutes.
  5. Add tomatoes to sauce and stir to combine.  Add chicken back to pan and simmer until chicken is cooked through.
  6. Serve alongside buttered egg noodles. 

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