Country Chicken Recipe
Ingredients
| 2 whole chicken breasts, boned, skinned and halved | ||
| 3 tablespoons Progresso Italian-style Bread Crumbs | ||
| 2 tablespoons Progresso Olive Oil | ||
| Soup | 1 Can (10oz) | |
| 2 tablespoons Progresso Wine Vinegar | ||
| Sugar | 1/8 Teaspoon | |
| Artichoke hearts | 1 Can (10oz) | |
| Parsley | 1/2 Cup (16 tbs), chopped | |
Directions
Lightly coat chicken on both sides with bread crumbs.
In a large skillet heat olive oil until hot.
Add chicken.
Saute until brown on both sides.
Combine minestrone soup, wine vinegar and sugar.
Pour over chicken.
Simmer, covered, until chicken is cooked and tender, about 10 minutes.
Drain artichokes; cut in halves.
Add to skillet.
Increase the heat and baste artichokes with pan juices until artichokes are hot.
In a large skillet heat olive oil until hot.
Add chicken.
Saute until brown on both sides.
Combine minestrone soup, wine vinegar and sugar.
Pour over chicken.
Simmer, covered, until chicken is cooked and tender, about 10 minutes.
Drain artichokes; cut in halves.
Add to skillet.
Increase the heat and baste artichokes with pan juices until artichokes are hot.
Chef
