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Dianne's Recipes
A selection of wonderful recipes from Dianne’s restaurant kitchen
you can print.
 4 to 6 pounds of skinless, boneless Chicken
3 tablespoons Butter
3 cloves of Garlic
½ cup White Wine
3 tablespoons of chopped Fresh Rosemary
1 can Stewed Tomatoes
4 cups Sliced Mushrooms
Sauté chicken and garlic in butter. Add mushrooms and sauté. Now add the rest of the ingredients, cover and simmer until chicken is cooked. Serve over angel hair pasta or brown rice. |
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