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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large cooking skillet, place thin cut slices of chicken then pour the zinfandel over top *note you can eyeball the amount of wine you put in to your liking*. | 2. place sliced mushrooms over top of chicken along with the tomato sauce and rosemary. | 3. Bring to a simmer and remain cooking at a simmer. Do not boil it. | 4. When mushrooms shrink down and chicken is no longer pink, soft and tender, remove from heat and serve. | 5. Now, there are tons of ways to serve this. I personally like mine over white or whole grain rice but you can serve it over penne or a linguine type of pasta. The sauce is NOT a thick sauce. It is very watery so do not expect this to be thick over the pasta. | 6. *NOTE Also, I put my Rosemary in a mortar & pedstal and really grind it down. If you have very fine Rosemary, that works great too! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	2	lbs	boneless skinless cut	1560.3596	0.0	189.1482	83.9147
tomato sauce	2	cans		-	-	-	-
white zinfandel wine	1/2	cup		-	-	-	-
rosemary	2	tablespoons		4.454	0.7038	0.1125	0.1992
mushroom	1/2		sliced	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.