Italian Chicken A La Bertolli
- 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
- 1 Tbsp. Bertolli(R) Classico Olive Oil
- 1 small onion, chopped
- 1 slice bacon or pancetta, chopped
- 1 cup thawed frozen green peas
- 1/3 cup dry white wine OR chicken broth
- 1 jar Bertolli(R) Four Cheese Rosa Sauce
- Season chicken, if desired, with salt and pepper. Heat Olive Oil in 12-inch nonstick skillet over medium-high heat and brown chicken, about 5 minutes. Remove chicken and set aside.
- Cook onion, bacon and peas in same skillet, stirring occasionally, 6 minutes or until bacon is crisp and onion is tender. Stir in wine and cook 1 minute. Stir in Sauce. Bring to a boil over high heat. Reduce heat to low, then return chicken to skillet. Simmer covered 5 minutes or until chicken is thoroughly cooked. Sprinkle, if desired, with freshly ground black pepper and chopped fresh parsley.
chicken, classicou olive oil, onion, bacon, green peas, white wine, four cheese
Taken from www.epicurious.com/recipes/member/views/italian-chicken-a-la-bertolli-51191711 (may not work)