Venetian chicken

This is an old Italian recipe which is traditional in Venice. You can choose whether you want to peel the tomatoes or not and we suggest you serve it with salad for a light lunch.

Preparation Time: 15 min.
Cooking Time: 60 min.
Servings: 4

Nutritional Information (Amount per serving)

Protein 29 g

Carbohydrates 11.7 g

Dietary Fiber 2.7 g

Fat- Total 7.2 g

Saturated 1.6 g

INGREDIENTS

2 whole,large chicken breasts, cut into pieces
1 tablespoon olive oil
1 onion, finely chopped
1 celery stick, chopped
1 sweet pointed pepper, chopped
100g fresh mushrooms, sliced
125ml white wine
3 large tomatoes - peeled, seeded and chopped
½ teaspoon dried oregano
Salt and pepper (for desired taste)
2 tablespoons good quality balsamic vinegar
Brown flour

PREPARATION

Cover chicken lightly in flour. This will help crisp and brown it up when frying. Heat oil over medium-high heat. Fry chicken pieces briefly allowing them to turn brown evenly. Add onion and celery then cook for 1-2 minutes. Stir in the wine and chopped tomatoes then season with oregano salt and pepper to desired taste. Cover with lid and then reduce heat and simmer gently for 30 minutes, turning the chicken pieces at least once. Pour in balsamic vinegar, pepper and mushrooms and cook another 5-10 minutes.


Chicken with Peppers and Onions	Classic Chicken with Okra	Chicken with Peas and Tomato	Tender chicken cutlet
Extremely simple and easy to cook, enrich your dish with a splash of colour and taste by using all the different peppers. Enjoy a tender, flavored chicken in under 30 minutes!	This is another tarditional Greek dish. Use baby okra and any part of chicken you prefer; breast, legs or thighs. Try to avoid overcook the okra to avoid making the dish too slimy.	This is an everyday, delicious, homemade and totally satisfying dish. It is quick to cook and even faster to consume.	Boneless, skinless chicken breasts -sometimes called cutlets- are easy to make and healthy. This is a yummy recipe that can be served with wedges of lemon.