I usually stick to desserts, but I felt obliged to share this awesome savory recipe! My husband is determined to start eating healthier...but he doesn't like any vegetables (except potatoes and corn, which barely qualify). Well, a family member had us over and prepared Veal Osso Buco...the meat flavors the vegetables so much that he can eat them...he even enjoys them a bit! Naturally, I asked for the recipe, made a few tweaks to better fit our family's dinner table and voila! I now have a healthy meal that we all enjoy, and one that adds the long lost vegetable to my husband's skewed food pyramid. I highly recommend it!
Osso Buco (chicken style)
- 2 lbs Chicken Breasts
- 1/4 cup Flour
- 1/4 cup Butter
- 2 tsp Minced Garlic
- 1/2 cup Chopped Parsley
- 3 large Carrots, chopped
- 1 large Onion, chopped (optional)
- 2/3 cup Dry White Wine
- 2/3 cup Beef Stock
- 1 (14.5 oz) can Tomato Sauce (we use pureed, but chunky is fine too)
- Salt and Pepper to taste
- Dust the chicken breasts lightly with flour. Melt the butter in a large skillet over medium to medium-high heat. Add the chicken, and cook until browned on the outside. Remove to a bowl, and keep warm.
- Add the minced garlic, parsley and onion (if desired) to the skillet; cook and stir until onion is tender.
- Return the chicken to the pan and mix in the carrots and wine. Simmer for 10 minutes.
- Pour in the tomato sauce and beef stock, and season with salt and pepper.
- Cover, and simmer over low heat for 1 1/2 hours, basting the chicken every 15 minutes or so. (The meat should be so tender you can cut it with your fork!)
- [Optional] Serve over a bed of rice, and grate some mozzarella or parmesan cheese over the chicken.
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