Shelly's Recipe

BASIL CHICKEN PARMESAN

Category: Chicken

2 tbsp flour
1 1/2 tsp dried basil leaves, crushed
4 whole boneless, skinless chicken breast halves
1 tbsp olive oil
1 can condensed tomato soup
2 tbsp dry white wine, Chablis
2 tbsp water
1/4 cup green pepper, finely chopped
2 tbsp grated parmesan cheese
2 cups hot cooked rice

On waxed paper, combine flour and 1 tsp basil. Lightly coat chicken with flour mixture. In a skillet, cook chicken in hot oil for 10 minutes or until browned on each side. Remove; set aside. Pour off fat.

In the same skillet, combine soup, wine, water and remaining 1/2 tsp basil. Heat to boiling. Return chicken to skillet and reduce heat to low. Cover; cook 5 minutes or until chicken is done. Sprinkle with green pepper and cheese.

Serve over rice.