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Categories:
all-purpose black pepper chicken extra-virgin olive oil mushrooms garlic white wine pasta sauce shrimp fresh basil
Viewed: 27 - Published at: a year agoIngredients
- 1/4 cup all-purpose flour
- 1/4 tsp. black pepper
- 1 chicken (3 lb./1.4 kg), cut up
- 2 Tbsp. extra virgin olive oil
- 1/2 cup sliced fresh mushrooms
- 2 cloves garlic, minced
- 1/4 cup dry white wine
- 1 jar (650 mL) Classico di Napoli Tomato & Basil Pasta Sauce
- 1/2 lb. (225 g) uncooked deveined peeled large shrimp
- 1 Tbsp. each chopped fresh basil and parsley
Method
- Combine flour and pepper in shallow dish.
- Add chicken, 1 piece at a time, to flour mixture; turn to evenly coat each piece.
- Gently shake chicken to remove excess flour.
- Heat oil in large deep skillet on medium-high heat.
- Add chicken in batches; cook 3 to 4 min.
- on each side or until golden brown on both sides.
- Transfer chicken to plate.
- Remove and discard all but 1 Tbsp.
- drippings from skillet.
- Add mushrooms to reserved drippings; cook 3 min.
- or until softened, stirring frequently and adding garlic for the last minute.
- Add wine; cook 2 min., stirring constantly to remove browned bits from bottom of skillet.
- Stir pasta sauce into ingredients in skillet.
- Return chicken to skillet.
- Cook on medium-low heat 20 min.
- or until chicken is done (165 degrees F).
- Add shrimp to skillet; cover.
- Simmer 2 to 3 min.
- or until shrimp turn pink.
- Remove from heat.
- Sprinkle with basil and parsley.
