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Chicken Capiello

Chicken Capiello
1 vote, 4.00 avg. rating (79% score)
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Yield: Serves 4.

A most unusual blend of flavors, and the chunks of plump, tender chicken combined with sweet, crisp, sliced onion create a delightful contrast in texture. An added bonus to this piquant dish is that it's ready in a matter of minutes! Bee and Thistle Inn, Old Lyme, Connecticut


  • 4 chicken breasts (8 ounces each), boned and skinned
  • Butter to coat bottom of a large sauté pan (about 2 tablespoons)
  • 1 large Spanish onion, sliced
  • 1-1/2 teaspoons minced garlic
  • 2 tablespoons Dijon mustard
  • 1/2 cup dry white cooking wine
  • 1/4 cup grated Parmesan cheese


Cut chicken breasts into chunks. Sauté in butter until flesh of chicken has turned white. Add onions and toss while cooking. Add garlic and cook approximately 2 minutes more (until the aroma is apparent). Add mustard and white wine and blend together. Turn heat down and gently simmer for 5 minutes. Toss in Parmesan cheese and serve over rice pilaf.
Updated Wednesday, September 17th, 2008

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One Response to Chicken Capiello

  1. Jim MacKay February 14, 2011 at 9:00 pm #

    I doubled it, added chopped mushrooms, and put it over wild rice. Very good, sort of comfort-foody.

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