The Love Chef


Chicken Recipes


After crisscrossing between cities in North Queensland, Australia, we settled into a seaside hotel and I'd been eating lamb every other night, my favorite, fish, on the other nights. Although I did eat kangaroo, no, it did not taste like chicken. Well, here the menu had chicken pizzaiolo, and as it turned out, the chef had recently moved there from Italy. I decided to try it. This simple meal was exquisite.

            4 boneless chicken breasts, 6-8 ounces each
            6 tablespoons Colavita Extra Virgin Olive Oil
            1 small yellow onion, diced
            4 ounces button mushrooms, diced
½ cup white wine*
            1 cup tomato sauce
¼ teaspoon dried oregano -or- 1 teaspoon chopped fresh oregano
            Salt to taste
            Freshly ground black pepper to taste
            1 tablespoon chopped fresh Italian parsley

Serves 4

In a medium skillet, heat 4 tablespoons of the Colavita Extra Virgin Olive Oil over moderately high heat and sauté the onion until translucent, about 5 minutes. Add the mushrooms, increase the heat, and brown lightly. Deglaze the skillet with wine; add the tomato sauce, oregano, and salt and pepper to taste. Reduce the heat to low and simmer 20 minutes.

Season the chicken with salt and pepper. In a large non-stick skillet, heat the remaining 2 tablespoons of Colavita Extra Virgin Olive Oil and brown the chicken on one side. Turn, reduce heat to moderate, and continue cooking until the center is no longer pink. Transfer chicken to a plate and smother with the pizzaiolo sauce. Sprinkle with parsley and serve.

*Suggestion: Use the same wine to enjoy with dinner -- Bolla Pinot Grigio.

Per Serving:
Calories 46.9 Protein 41.7 grams Carbohydrate 5.9 grams
Fiber 1.4 grams Fat 28.5 grams  

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Page last updated: Tuesday, May 04, 2004 09:39 AM ET