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Capellini Chicken Capellini Chicken

6 boneless skinless chicken breast halves
1/2 onion
2/3-3/4 Cup red wine vinegar
1/4 Cup olive oil, divided
1 tsp salt
1 1/4 tsp minced garlic
1 tsp mixed Italian herbs (spice bottle says Italian seasoning)
1 tsp paprika
1/4 tsp pepper
3 drops tabasco sauce (I use a little more)

Cut breast halves into 2 pieces. Mix 3 tbsp olive oil and all the other ingredients. Marinate 2-24 hours (depending on how crazy your schedule is). Take remaining Tbsp olive oil and 1 Tbsp butter, heat in skillet. Drain and save marinade from chicken, brown in the olive oil/butter mixture. Add 1/4 Cup marinade and cook for about 10 minutes or until chicken is cooked through (usually 5-8 minutes when I do it). Remove chicken from skillet. Add 1 can (14.5 oz) chopped tomatoes, 1 cup black olives, sliced and drained and remaining marinade. Bring to a boil. Stir 2 tsp cornstarch and 1 Tbsp cold water together, add to the mixture and cook a minute or two longer. Add chicken and heat just a couple of minutes longer. Serve over capellini (cooks in 3 minutes) that you've tossed with 1-2 Tbsp olive oil and 1/4 cup grated parmesan cheese. Serve with garlic bread and a green salad.

Submitted by Dee Dee

Poultry Dishes

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