Marsala Chicken and Eggplant Stew

Where do I begin. I had an eggplant that grew into a stew. I used all the foods I liked, so I figured that was a good beginning. I also used the layering method that I have used in other similar recipes . I expected it to be a casserole, but it ended up with so much juice that it turned into a stew. Thank goodness I had bought a loaf of soft Italian bread, worked out perfectly for dipping. Vegetarians feel free to leave out the chicken and add any vegetables you want. Not my best creation but after having the leftovers for lunch I think it is worthy enough to write down.

lb of Portabella mushrooms thickly sliced
1 and 1/2 lbs of chicken breast pounded to half inch thickness and cut into tender sizes or for that matter just buy chicken tenders
1 eggplant sliced into half inch pieces and then cut in half
1 large onion roughly chopped
1 large can of whole tomatoes or a few good ripe tomatoes roughly chopped
Dry Marcela wine
lots of crushed garlic, dried oregano and dried basil
salt and ground pepper to taste
olive oil
Grated Parmesan cheese

Put flour seasoned with salt in pepper in a large bag. Shake chicken pieces until coated, the same with pieces of eggplant.
In large skillet brown chicken and eggplant. Using a large casserole dish layer half of the chicken, eggplant, tomatoes, onions, mushrooms, sprinkle generously with wine, garlic, oregano, basil, salt, pepper and Parmesan cheese. Repeat with remainder of ingredients.
Cook, covered at 350 degrees for an hour.

Paula JeannePaula Jeanne



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