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August 2018

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Chicken Veneto Recipe

Chicken Veneto recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Chicken Veneto recipe  PDF


1 lb Ripe tomatoes
1 Chicken (3 to 3 1/2 lbs)
Flour for Dredging 4 tb Olive oil
1 Onion, halved and sliced
1 Stalk celery, sliced
1/2 c Dry white wine
1/2 ts Chopped fresh oregano (1/4
tsp dried) Salt and pepper to taste 2 tb Balsamic vinegar
1/4 lb Fresh mushrooms, sliced
Remove core from tomatoes and cut a cross in the opposite end. Put into boiling water for a few seconds to loosen skins. Peel, cut in half crosswise and squeeze out seeds. Chop and set aside. Wash and dry chicken cut into serving pieces, discarding neck, back and wing tips dredge lightly in flour. Heat olive oil in a large saute pan, and brown chicken lightly on both sides. Add onion and celery and cook for 2 minutes. Add the wine, oregano and tomatoes season with salt and pepper, cover, and let simmer gently for 30 minutes, turning chicken once. Add the Balsamic vinegar and mushrooms cook another for 5 to 10 minutes. Check seasoning and serve with hot cooked rice. Serves 4. Posted by Fred Peters.

Chicken Veneto recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
658 people have voted
Last Reviewed on 2018-08-15



Wednesday, Aug 15 2018 Download & Print Chicken Veneto recipe  PDF   Rice recipes RSS   New

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patdwigans fwds07a 1 1/2 c Margarine or butter 3 c Sugar 5 Eggs 3 c Flour 2 tb Lemon e tract 3/4 c 7 up Cream sugar and shortening until light and fluffy. Add eggs one at a time beating well after each addition. Add flour. Beat in lemon e tract and 7 Up. Pour batter into well greased and floured bundt pan. Bake at 325. for 1 hour and 15 minutes. Cool 10 minutes on wire rack before moving from pan. Source: family friend ...

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