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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is my friend Jimmy's date recipe. He's a smooth operater and wows the women with good food. Some of the am'ts don't matter, you can't mess up this recipe. I remember loving it and it's one of the many chicken dishes that I truly miss. Ingredients:
1 small burmuda onion |
1 pkg. mushrooms, sliced |
4 boneless skinless chicken breasts, cut in strips |
lemon juice for dipping |
pepper |
italian seasoning |
garlic |
1 can crushed italian stewed tomatoes |
2 chicken bouillon cubes |
1 cup water |
1 tbsp. balsamic vinegar |
1/2 cup grated romano cheese |
Directions:
1. In a skillet, lightly saute in olive oil the burmuda onion and sliced mushrooms.
2. Set aside.
3. Dip the chicken strips in lemon juice.
4. Then on wax paper, roll in a mixture of black pepper, Italian seasoning and garlic.
5. In the same skillet saute the chicken strips in a little olive oil.
6. When lightly browned, add the tomatoes, the bouillion, the water, vinegar and mushrooms and onions.
7. Bring to a boil, cover, simmer for 20 minutes.
8. Add the cheese, let it boil again. Cook 1 minute.
9. Serve over wide noodles.
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