Serving for 4
5 – 6 Skinless Boneless Chicken Thighs 2 Jumbo Portabella Mushrooms – Sliced into chunks 1/4 cup Olive oil Garlic Seasonings – 1/4 tsp Salt, pepper and garlic Powder
1/4 cup chopped fresh Parsley,
4 Slices chopped Munster Cheese,
4 Tbs Salted Butter,
1/4 cup Chicken Broth
1/4 cup of Corvo White Wine
2 oz crumbled Feta cheese
Cut Chicken into cubes,
Saute in Olive Oil and add salt, pepper & garlic powder
Cook both sides – crispy
Don’t worry about it being raw. it will be completely cooked by the end.
Place cooked chicken in a pan
Using the same frying pan
Add Sliced Garlic, 2 Tbs butter and fresh parsley cook until garlic is lightly golden
Add in Cooked Chicken, Sliced Virginia Ham, and another 2 Tbs Butter
Saute for a minute then
Add Corvo Wine
Saute for another 1 – 2 minutes.
(I used the Corvo Wine that my husband received as a gift. it is the wine that is made
from his town in Sicily. Opps! but it made the meal delicious. I always believe if you use
good wine your dish will taste delicious! Corvo is now my new favorite wine. )
Add in chicken Broth and Munster cheese cook until cheese is melted.
Then add in chopped pepperoni. Saute for another 1-2 minutes to it begins to boil. Take off heat.
Add in Feta Cheese. If you want it crispy place frying pan in broiler for 1-2 minutes.
Make sure your frying pan is made to go into oven! if not, place in pan and broil.
Excuse the non-tiled wall. I bought a new gas stove and remodeling the Kitchen.