| | Directions | | Preheat oven to 400°. Season chicken with salt and pepper. Briefly brown chicken pieces in 4 T. of the oil, about 2 minutes per side. Place chicken in baking dish. In the same skillet, heat remaining oil. Add shallots and garlic and sauté over low heat until shallots are soft. Add wine, and cook over medium heat for a couple of minutes until the alcohol cooks off. Add the mushrooms, tomatoes, parsley and vinegar. Bring to a boil, then reduce heat to low. Cook uncovered about 5 minutes. Pour sauce over prepared chicken and cover dish with foil. Bake for 15 minutes, turn breasts over, and bake 15 minutes more. Serves 4. NOTE: If substituting dark meat chicken for the breasts, keep in mind that the dark meat will take longer to cook. |
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| Ingredients | | - |  | 4 chicken Breasts |
| - | | salt and pepper, to taste |
| - | | 1/2 cup olive oil (divided use) |
| - | | 8 shallots, chopped (medium) |
| - | | 3 cloves garlic, minced |
| - | | 1/2 cup dry White Wine |
| - | | 1/2 pound mushrooms, sliced |
| - | | 1 can chopped tomatoes (28 ounce can) |
| - | | 1 cup fresh parsley, chopped |
| - | | 1 tablespoon wine vinegar |
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