Traditionally when a child is born, the new daddy lights up a cigar in celebration; but not mine. My foodie father created a new recipe for his newborn. My dad, like me, doesn't like to follow rules or recipes. In fact, the recipe for this dish is very unceremoniously scribbled on a crumpled half-sheet of paper. However, it's lack of presentation definitely does not discount its yumminess.
This chicken recipe is awesome for a couple of reasons:
1. It is named after me!!!
2. You probably have all the ingredients in your fridge and pantry (Hooray!).
3. It's quick and easy.
4. It's crazy good, y'all.
Ok folks. Here's the recipe:
1-1.5 lbs of boneless, skinless chicken breast, cubed
3 cloves of garlic, chopped
One 8-oz can of cream of mushroom soup
1 cup of white wine (chardonnay or pinot grigio are my favorites)
1 tablespoon of flat-leaf parsley (chopped fresh or dried)
3 tablespoons of EVOO
salt and pepper to taste
Heat 2 tablespoons of olive oil in a medium skillet over medium to medium-high heat. Add the chicken and brown for 3-5 minutes on each side. Remove the chicken from the pan and set aside. Add the remaining oil and the chopped garlic to the pan. Sauté garlic, then add the wine, mushroom soup and parsley to the pan. Mix well. Return chicken to pan. Cover and simmer on medium heat for 20-30 minutes, stirring occasionally, until the wine has reduced and the chicken is cooked through.
Serve over rice and with your favorite veggie side dish.
I hope you guys enjoy this dish as much as me and my family do. As always, leave your comments, questions, critiques and concerns in the comments section below, or email me at email@example.com.