Chicken And Mushrooms Italian Style Recipe
Ingredients
| 1 broiler-fryer (2 1/2 to 3 lbs.) cut up | ||
| 1 to I1/2 teaspoons salt | ||
| Pepper | 1/4 Teaspoon | |
| Olive oil | 4 Tablespoon | |
| 1 pound small whole or sliced large mushrooms | ||
| Onion | 1 Small, minced | |
| Tomato sauce | 1/3 Cup (16 tbs) | |
| Water | 1/4 Cup (16 tbs) | |
| Parsley | 1/2 Cup (16 tbs), chopped | |
| 6 to 8 ounces thin noodles | ||
| Butter | 1 Tablespoon | |
| Chopped parsley | ||
Directions
Sprinkle chicken with the salt and pepper.
Heat olive oil in a wide heavy frying pan and brown chicken on all sides; cook a few pieces at a time if necessary, but do not crowd the pan.
Remove chicken from pan and set aside.
Add to the pan drippings the mushrooms and minced onion.
Cook, stirring, until onion is soft.
Return chicken to pan along with tomato sauce, water, and 1/2 cup chopped parsley.
Cover tightly and simmer for 40 minutes or until chicken is very tender.
If chicken is quite soupy after 20 minutes, remove cover and allow some of the liquid to evaporate.
Heat olive oil in a wide heavy frying pan and brown chicken on all sides; cook a few pieces at a time if necessary, but do not crowd the pan.
Remove chicken from pan and set aside.
Add to the pan drippings the mushrooms and minced onion.
Cook, stirring, until onion is soft.
Return chicken to pan along with tomato sauce, water, and 1/2 cup chopped parsley.
Cover tightly and simmer for 40 minutes or until chicken is very tender.
If chicken is quite soupy after 20 minutes, remove cover and allow some of the liquid to evaporate.
Chef
