Italian Serrano Chicken

The wonderful aroma of this family favorite really takes me back. I remember one time a year or so before I got married I was working in my Dad's cabinet shop with my Nick my brother in law. I brought a half gallon jar full of this chicken and a quart of brown rice. I took a serving of this ate and stepped into the finish room to put another coat of varnish on the cabinets. When I emerged from the finish room (15-20 minutes) the WHOLE jar of chicken and all the rice was gone. Hahaha. It was definitely one of the most amazing feats I have ever seen.

Italian Serrano Chicken

3 lb Boneless Skinless Chicken Breasts
1 Small Onion Rough Chopped
2 Cloves of Garlic Crushed
3 Shallots Chopped
1-3 Serrano Peppers to taste
1/2 c. Red Wine
2 Cans of Low Sodium Tomato Paste
1 small can of Tomato Sauce Low Sodium
2 Sprigs of Rosemary removed from stalks and chopped lightly
1/2 can Chicken Broth

Heat the Oil in a large pan. Saute the onions, shallots, and garlic for 3-4 minutes. Chop the chicken into bite size pieces, and add to the onions with the serrano peppers. Cook until done. Add the tomato paste, and tomato sauce, cover and simmer for 30 minutes. Add the red wine, half the rosemary, and chicken broth. Simmer again for 30-45 minutes, adding a little additional chicken stock if needed. Just before serving sprinkle the remaining rosemary over the chicken.  Serves 8. Great served over brown rice, and the servings are very hearty, satisfying a big appetite. Please let me know what you think of this recipe.

Nutrition Facts
8 Servings
Amount Per Serving
Calories		314.0
Total Fat		9.3 g
	Saturated Fat	1.6 g
	Polyunsaturated Fat	1.2 g
	Monounsaturated Fat	5.6 g
Cholesterol		99.1 mg
Total Carbohydrate		12.6 g
	Dietary Fiber	2.4 g
	Sugars	6.1 g
Protein		42.1 g