This is not a tried and true recipe. If you try this please stop by and post a comment on your results..
Max & Erma's® Tuscan Chicken
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4 fresh chicken breasts, boneless and skinless
4 tablespoons olive oil
1/2 pound medium mushrooms, quartered
1-8 ounces can artichokes, drained and quartered
1/2 cup (approx) onion, cut into thin strips
4 teaspoons fresh garlic, chopped
2 teaspoons Italian seasoning
3 teaspoons black pepper, freshly ground
2 teaspoons salt
1 cup white wine
12 ounces can Roma tomatoes, quartered lengthwise
4 tablespoons butter, cut into small pieces-optional
Pasta of choice
4 large sprigs Italian parsley (for garnish)
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Wash and quarter mushrooms. Peel and cut onions into thin strips. Chop garlic. Wash and quarter Roma tomatoes lengthwise. Drain artichokes and measure out remaining ingredients.
In a small bowl, combine chicken breasts, 2 tbsp of olive oil and 1 tspn of ground black pepper. Stir to coat the chicken breasts.
Preheat a broiler or grill to cook chicken.
Place chicken breasts in broiler or on grill and cook for 3 to 5 minutes.
While chicken is cooking, prepare the vegetable topping for chicken. In a large saute pan heat 2 tablespoons of olive oil until it is hot add the onion and garlic and saute until softened.
Add the mushrooms and artichokes 2 teaspoons of black pepper, Italian seasoning and salt and continue cooking for 2 to 3 minutes.
Turn the chicken breasts over to complete cooking on grill or broiler. Cooking time will vary depending on the thickness of the chicken and the temperature of the grill or broilers. Be sure that the chicken is cooked thoroughly.
Add your favorite white wine to mushrooms and artichokes and reduce by half volume.
Toss in Roma tomatoes and heat just until warm. Just before serving, toss in the whole butter until it is just melted.
Place the chicken breasts on a platter or dinner plate and top with saute pan of Tuscan vegetables.
Serve with cooked and drained pasta of your choice.
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