Jan 8thTuscan Chicken

On New Year’s Day, I was preparing dinner for friends and decided to experiment with a chicken dish. It turned out to be delicious so I’m sharing it with you.

• Four large chicken breasts, cut into 3 to 4 inch pieces
• 1/4 cup of olive oil
• 2 T. balsamic vinegar
• 1 T. chopped basil
• 1 T. parsley flakes
• 1 T. oregano flakes
• 1 t. salt
• 1 t. black pepper
• 1 pound of portabello mushrooms, sliced
• 1 large onion (sliced  to the size of the mushroom slices)
• 1 and 1/2 cup of white wine

Brown the chicken pieces in the olive oil. When browned, place in a 9 x 13 baking dish with the onions and mushrooms on top. Using the olive oil remaining in the skillet, add the balsamic vinegar and the spices. Stir the wine into this mixture. Pour over the chicken and vegetables.  Bake at 350 degrees for 1 hour and 45 minutes. Check while cooking to be sure that the chicken does not get too dry. 

As with most of my dishes recently, I have tried to use Kentucky products. I used the Traditional 18-year aged Balsamic Vinegar and the Tuscan Herb EVOO from Lexington’s Stuarto’s Olive Oil Company. My spices are from a company named Litehouse, which sells freeze dried herbs (available at Krogers). The wine in this is Pinot Grigio, like that offered by the Grimes Mill Winery in Lexington.

Hope you enjoy this dish as much as we did.