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Chicken Margarita
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Cookbooks by G (John D. Gerardi)


  • 2 oz (56 grm). virgin olive oil
  • 4 cloves fresh garlic
  • 1 boneless skinless chicken breast (pound thin)
  • 1 cup (225 ml) flour (all purpose)
  • 4 oz (112 grm). crushed plum tomatoes
  • 2 thin slices of a large garden tomato
  • 1 tbsp (15 ml) fresh parsley (choppped)
  • 2 oz (56 grm). white wine
  • 2 oz (56 grm). chicken broth
  • 2 slices ham, (thinly sliced)
  • 2 slices mozzarella cheese
  • gresh ground black pepper
  • salt
  • Preheat a large pan over medium-high heat.
  • Add oil.
  • Add garlic, saute until lightly brown.
  • Coat chicken in flour and place in skillet, saute for 2 minutes on each side.
  • Add crushed tomatoes, parsley, white wine, and chicken broth.
  • Top chicken with ham, tomato and mozzarella cheese.
  • Cover and simmer 6 to 8 minutes.
  • Add salt and fresh ground black pepper to taste.
  • Serve with rice.
This is a recipe from my book Twenty Minutes Fresh to Finish. You can find some more free sample recipes on my web page. WWW.Cookbooksbyg.com

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