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Dianne's Recipes
A selection of wonderful recipes from Dianne’s restaurant kitchen
you can print.
4 to 6 pounds boneless, skinless Chicken, cut into pieces
3 tablespoons Butter
3 Garlic Cloves
4 cups Mushrooms, sliced
½ cup White Wine
3 tablespoons Fresh Rosemary, chopped
1 can Stewed Tomatoes
In a large skillet over medium heat, 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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