Chicken Breasts Romano Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1/3 cup: Flour, all-purpose
1/2 tsp: Garlic salt,
1/2 tsp: Salt,
1/2 tsp: Oregano, whole
1/4 tsp: Pepper,
1/4 tsp: Basil leaves,
6: Chicken breast halves, skinnd
1 tsp: Vinegar,
2 tbsp: Shortening, melted
4 ounce: Mushrooms, sliced, drained
1/4 cup: Onion, minced
1 tbsp: Parsley, minced
2 cup: Tomato juice,
1/2 cup: Cheese, Romano or Parmesan,
2 tbsp: Cheese, Romano or Parmesan,
-grated,
-grated,
Spaghetti, hot, cooked (opt)
1 tbsp: Sugar,
Parsley sprigs, opt.
1/2 tsp: Salt,
Directions:
Combine flour, 1/2 teaspoon salt, and pepper. Dredge chicken in flour
mixture, and brown in hot shortening. Drain chicken on paper towels.
Pour off all but 1 tablespoon of pan drippings.
Saute onion in reserved drippings until tender. Add next 10
ingredients, stirring well. Return chicken to skillet; cover and
simmer 45 minutes or until tender. At serving time, sprinkle chicken
with 1/2 cup Romano cheese. Serve over spaghetti and garnish with
parsley sprigs, if desired.
SOURCE: Southern Living Magazine, sometime in 1979. Typos by Nancy
Coleman. Submitted By NANCY COLEMAN On 01-19-95
Source from luhu.jp
mixture, and brown in hot shortening. Drain chicken on paper towels.
Pour off all but 1 tablespoon of pan drippings.
Saute onion in reserved drippings until tender. Add next 10
ingredients, stirring well. Return chicken to skillet; cover and
simmer 45 minutes or until tender. At serving time, sprinkle chicken
with 1/2 cup Romano cheese. Serve over spaghetti and garnish with
parsley sprigs, if desired.
SOURCE: Southern Living Magazine, sometime in 1979. Typos by Nancy
Coleman. Submitted By NANCY COLEMAN On 01-19-95
Source from luhu.jp