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Easy Chicken Primavera
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pan sauteed' chicken cutlets nestled in a sauce of spring vegetables

30 minutes

30 minutes

4 to 6

Ingredients
8 chicken cutlets or 4 chicken breasts fileted to make 8 thin cutlets
Olive Oil
Flour for dredging
Sea Salt
Fresh ground Pepper
1 container of grape tomatoes cut in half
1 14oz can of petite diced tomatoes
1 medium onion chopped
4 cloves of garlic minced
1/2 pound crimini mushrooms sliced
1/2 pound white button mushrooms sliced
2 tablespoons of fresh basil minced
1 tablespoon of fresh thyme minced
1 cup white wine or chicken stock
Juice of 1 large lemon about 1/2 cup
Lots of fresh parsley minced

Directions
In large heavy bottomed skillet, pour enough olive oil to cover bottom of pan and heat over medium heat

In a large plastic storage bag or in a pie plate, put a generous amount of flour and season with salt and pepper, you may also like to add your favorite dry garlic and onion powder to the flour.

Pat chicken cutlets with paper towel and dredge in flour, place 4 cutletts in pan and sautee until brown and then turn and cook until nicely browned on both sides. Repeat with remaining chicken. Remove to a warm plate and cover while preparing sauce.

Add a bit more olive oil, about a tablespoon and add in minced garlic and onion. Sautee until soft, add in mushrooms and continue to sautee until mushrooms have rendered some of their moisture. Add in canned tomatoes and halved grape tomatoes, wine or chicken stock and simmer for 5 minutes.

Return cooked chicken cutlets back to pan and nestle into sauce. Add in fresh basil and thyme and simmer for 5 minutes.

Just before serving,remove from heat add lemon juice over pan and a generous handful of minced parsley.

Serve over angel hair pasta and accompany with fresh greens and crusty bread.
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