CHICKEN WITH MUSHROOMS AND VEGETABLES -- from Billie Raper, Executive Chef Hotel Roanoke & Conference Center
- 1 teaspoon garlic
- 1 4-oz chicken breast diced
- 1/2 medium sized cucumber diced
- 1 medium tomato diced
- 1/4 cup mushrooms halved
- 1/4 of a whole red pepper diced
- 1 1/2 cups cooked penne pasta
- 1/4 cup Madeira wine
- 1 teaspoon butter
- Salt and pepper to taste
In a hot skillet saute the garlic and chicken together for about two to three minutes. Add the peppers and sauteed for another minute. Add the mushrooms, tomato, and cucumbers and sauteed for an additional minute.
Pour in the Madeira wine and let it cook until the wine has almost evaporated. Finally add the butter and swirl it around in the dish off of the heat until the butter melts. Salt and pepper to taste.