8 Chicken supremes or 2 lg
Boneless breasts, cut into 1″ slices
2 T Virgin olive oil
1 Red and green peppers
3 T Balsamic vinegar
1/4 c Flour flavored with
1/4 c Orange juice
Fresh pepper & pinch of salt 1/2 lb Rotelle pasta
Or similar pieces 1 lg Onion
5 lg Mushrooms, sliced
1/4 t Dried thyme
Cut the onion ends off and peel. Slice in half as you would an apple. place each half, cut side down and slice 1/4″ slices. Slice the peppers in half and core and seed them. With a sharp knife, cut very thin julienned slices of half, if the peppers are large, or whole peppers if smaller. In a large pot, add cold water. When boiled, add pasta, occasionally stirring to separate the pieces. Always time pasta after it re-boils. After seven minutes, taste a piece to see if it is cooked. When cooked to taste, drain and put back into pot (turn off flame) with a tbs margarine. Stir to coat. Heat a ten inch Teflon coated saute pan with half the oil. On med-low heat, saute the onion. before it just starts to brown, add the pepper pieces. saute for a couple of minutes. Add mushrooms until they are coated with oil, about 90 seconds. Remove to a bowl, leaving perhaps a three tablespoons of mixture in pan. While the vegetables are cooking, prepare the chicken by washing and drying the pieces. Place the flavored flour into a small plastic bag. Add the chicken and shake the bag to coat. Place the rest of the oil into the pan, turn up heat to medium and saute the chicken until light brown on both sides. Do not over cook. Add thyme and the cooked vegetables to the pan. Cover the chicken. Add 1/4 cup cold water to deglaze with the vinegar and juice. Lower the flame and simmer for five minutes until chicken is cooked through, but moist. Place pasta into plates and spoon rich brown mixture over top. Add chicken pieces and arrange over pasta. it’s very good!