• Basil Chicken Parmesan

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    • 2 Tbsp. Flour, all-purpose
    • 1 1/2 tsp Basil, dry
    • 4 x Chicken breast
    • 1 Tbsp. Extra virgin olive oil
    • 10 3/4 ounce Tomato Soup
    • 2 Tbsp. Wine, white, dry
    • 1/4 c. Green pepper, diced
    • 2 Tbsp. Cheese, Parmesan
    • 2 c. Rice


    1. On waxed paper, combine flour and 1 tsp. basil. Lightly coat chicken with flour mix.
    2. In a 10-inch skillet over medium-high heat, in warm oil cook chicken 10 min or possibly till browned on both sides.
    3. Remove; set aside. Pour off fat.
    4. In the same skillet, combine soup, wine, water, and remaining 1/2 tsp. basil. Heat to boiling. Return chicken to skillet. Reduce heat to low.
    5. Cover; cook 5 min or possibly till chicken is no longer pink, stirring occasionally. Sprinkle with green pepper and cheese.

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