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| Chicken Portabella Florentine |
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| Heat olive oil in skillet and add chicken strips, onion, garlic and mushrooms. Saute until nicely browned and mushrooms are soft and chicken is cooked through. Add all spices and the tomatoes. Mix well and bring to a boil. Simmer for 15 minutes uncovered. Add wine, basil and spinach. Fold in carefully and let simmer until liquids evaporate and a only a sauce is left. The end result should not be runny. Serve alone with mashed potatoes or rice or serve over pasta. NOTES; Very easy and very tasty! Straight from Florentine, Italia via my kitchen :) |
| 4 T olive oil 3 C chicken breast ( cut into strips ) 1/2 C green onions ( chopped ) 1/2 t crushed garlic 4 portabella mushrooms ( fourthed and sliced ) 1/2 t salt 1/4 t black pepper ( course ) 1 T powdered chicken soup 1/2 t paprika 1/4 t chili powder 1 t chili flakes 1 large can cubed tomatoes 1 C white wine 1/4 C basil ( fresh and chopped ) 3 C fresh spinach ( chopped ) |