Basil Chicken Parmesan
2 tablespoons flour, all-purpose
1 1/2 teaspoons basil leaves, dried, crushed
4 whole boneless skinless chicken breast halves, ( 1 Lb)
1 tablespoon olive oil
10 3/4 ounces condensed Tomato Soup
2 tablespoons Chablis, or other dry white wine
2 tablespoons water
1/4 cup green pepper, finely chopped
2 tablespoons Parmesan cheese, grated
2 cups cooked rice, hot
On waxed paper, combine flour and 1 teaspoon basil. Lightly coat
chicken with flour mixture.
In a 10-inch skillet over medium-high heat, in hot oil cook chicken
10 minutes or until browned on both sides. Remove; set aside.
Pour off fat. In the same skillet, combine soup, wine, water, and
remaining 1/2 teaspoon basil. Heat to boiling. Return chicken to
skillet. Reduce heat to low.
Cover; cook 5 minutes or until chicken is no longer pink, stirring
occasionally. Sprinkle with green pepper and cheese.