Ingredients

6-boneless chicken breasts

Salt and pepper

Flour

Olive Oil

2-4 cloves garlic (minced)

3 Tbsp. mixed dried Italian herbs

2 Tsp. dried Oregano

2-meduium sized onions (peeled & sliced)

1-stalk celery (trimmed & sliced)

1-carrot (peeled & sliced thinly)

1 1/2 C. mushrooms (cleaned & sliced)

1 Large can plum tomatoes (28oz.)

1/2 C. brandy

1/2 C. dry red wine

Optional: Freshly grated Parmesan Cheese (Not the store bought pre-grated mix.)

Approx 1/2 bag of Fettucini noodles, cooked al dente, drained and buttered or oiled just before the chicken is ready to be served. Keep warm until ready to serve.

Optional: Fresh grated Parmesan cheese for sprinkling over cook dish.

Preparation

  1. Heat live oil in a large skillet over med. heat.
  2. Season the chicken breasts with Salt & Pepper and dredge in the flour.
  3. Fry in the hot olive oil, turning only once, until each side is golden brown. Place partially cooked breasts into a large flat casserole dish.
  4. Add the minced garlic to the pan and add oil if necessary. Cook approx. 1-2 minutes at med. heat before adding the onions, celery and carrots and saute approx. 4 minutes then add the mushrooms and continue to cook, stirring until onions and vegetables are tender crisp.
  5. Add the can of tomatoes, breaking up the tomatoes into smaller chunks. Add the brandy and wine and cook for a few minutes until the mixture is hot and bubbly. Adjust seasonings now by adding extra Salt, Pepper or Oregano.
  6. Pour mixture over the breasts in the casserole, cover and bake at 350 Deg. for approx, 45 minutes. Test by piercing the breasts with a fork, they should be very tender and no longer pink. The sauce can be thickened with flour or cornstarch if desired or served as a thin sauce. Serve over the hot Fettucini noodles with fresh grated Parmesan cheese and home fried garlic toast.