Many years ago I wanted to come up with a chicken recipe that was flavorful, can be adaptable for 2 to 1,000,000 people, and, most importantly, easy to prepare. This recipe fits all these requirements. In fact, I have made this recipe for holiday dinners, baby and bridal showers, friend requests, and for a quick and easy dinner.
For those gluten-free people like myself, I make this recipe all the time and those who are not gluten-free have no idea. This dish looks beautiful with all the different colored peppers and is really easy to make. My only request is if you do make this dish for a special occasion, let your guests think you sweated in the kitchen for hours!
2 boneless chicken breasts*
1 1/2 cups Italian bread crumbs or gluten-free Italian panko breadcrumbs put on a plate
1 egg, beaten
1 tsp water
2 large garlic clove, minced
1 green pepper, julienned
1 red pepper, julienned
1 medium onion, julienned
4 ounces sliced mushrooms
1 cup white wine (they sell bottles of white cooking wine or use your favorite one that is not sweet)
Juice of one small lemon
1 tsp basil
1 tsp oregano
1/4 teaspoon salt or more to taste
Ground pepper to taste
1/3 to 1/2 cup olive oil for shallow frying
*If chicken breasts are thick I cut lengthwise to make 2 pieces with even thickness. You can also pound the chicken breasts to equal thickness.
- Mix egg and water until combined. Dip one breast in egg wash and then coat both sides with the breadcrumbs. Put aside until all breasts are coated.
- Heat large skillet (12" diameter) over medium heat until a few drops of water quickly sizzle off the pan and evaporates. Now add the 1/3 cup oil and swirl the pan to evenly coat the bottom. Do not do this with a nonstick pan since heating without oil will let off toxins. If using a nonstick pan, heat the oil in the pan for 2 minutes.
- Place breasts in the oil and cook one side until lightly browned, approximately 2 minutes. Flip and cook the other side until lightly browned too. Depending on the number of chicken pieces you have, you may need to add a little more oil in the pan.
- Place the sauteed breasts on a plate lined with a paper towel to absorb excess oil.
- If needed, drain olive oil to leave approximately 2 tablespoons.
- Make sure the oil is still hot and add the onion, garlic, peppers, and mushrooms to the pan. Season with basil, salt, oregano, and pepper. Saute for approximately 3 to 5 minutes, stirring the vegetables frequently until the vegetables are beginning to brown slightly.
- Now place the chicken on the bottom of the saute pan and put the sauteed vegetables on the top of the chicken. Pour the white wine and the lemon juice over the chicken. Cover pan and reduce heat to simmer. Simmer for an additional 15 minutes.
For some serving suggestions, you can serve over rice or pasta, however, I like making sauteed spinach with garlic and serving over that. Please let me know how you like this recipe, I promise you that you will not be disappointed!
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