The chicken is seasoned, sauteed, and then topped with tomatoes, peppers, and sauteed mushrooms.
A versatile basic recipe that can be adapted using any meats or seafood and Grandma and Mom developed this easy recipe.
This fork-tender chicken is so forked tender and great on a bed of pasta, mashed potatoes or rice.
Back in the 1960s living in Central Utica New York, mom usually served this over day-old bread during those tough recession years, but you can choose any of our suggestions below for sides your family prefers.
The name of this dish came from Grandma because it was Grandpa John's favorite meal and Giovanni is John in Italian plus my brother's name who loves this dish!
If you love easy quick chicken recipes, you will be loving how delicious this wine sauce is on the sauteed boneless chicken breast.
You may also like our Chicken Scampi recipe if you're a chicken lover and that's another family quick favorite meal to make.
Scroll down to get this easily printable recipe!
Old Vintage Chicken Recipes Are the Best!
I can't tell you how old this recipe is from our family cookbook but it sure is from back in the 1960s somewhere that I remember.
The topping is a basic medley and was used on top of many different types of meat and seafood.
Mom worked full time and this was one of those hurry-up recipes and throw-together that tasted like it came from a 5-star restaurant.
If you're looking for quick and easy this whole meal can be achieved in around 30 minutes.
Ingredients You Will Need(scroll down to the printable recipe card for exact measurements)
- boneless thinly cut chicken breasts
- butter
- garlic, minced
- dry white wine, chicken broth, or water
- mushrooms sliced
- finely chopped fresh parsley
- peppers diced
- olive oil or canola oil
- diced tomatoes
- all-purpose flour
- dried parsley, basil, oregano
- granulated garlic powder
- salt, pepper, or more to taste
- serving suggestions :
- linguine pasta cooked to package instructions in salt water and drained
Serving Suggestions
- over roasted garlic mashed potatoes
- over twice-baked potatoes
- over rice
- over a favorite pasta
- over Tuscan garlic bread
- over roasted vegetables
Tips
- coat the chicken first and saute before adding to the sauce
- use fresh herbs when available
- use a wine that you would drink and taste great
- make sure you wash the mushrooms very well and blot them dry before using
- add red pepper and spices to taste if you like a spicier dish
- it's easier to slice whole chicken breasts while they are still a little frozen
Other Meats
- Shrimp
- Pork tenderloin
- Boneless Steak
- Venison
- Cube Steaks
More Recipes We Love
Bundt Pan Chicken
Chicken Fried Chicken
Baked Beer Chicken
Pin for later
Fast and Easy Recipe
If you love easy recipes you will love this fresh vegetable topped chicken breast.
You can serve this along with our serving suggestions above.
For all my seafood lovers out there we have also used shrimp and haddock combined and it's also marvelous!
Yield: 6
Chicken Giovanni Mushroom, Peppers and Wine Pomodoro
Prep time: 10 MinCook time: 35 MinTotal time: 45 Min
This is a boneless chicken breast with fresh tomatoes, mushrooms, peppers, white wine topped with flavored Italian breadcrumbs
Ingredients
- 4 boneless chicken breast sliced thin
- 3 tablespoons fresh parsley
- 4 garlic cloves minced
- 6 rosa plum tomatoes diced
- 2 green or red peppers sliced
- flour for dredging mixed with herbs and spice mix below:
- 1/2 teaspoon garlic powder, oregano, basil 1/4 teaspoon pepper, salt, rosemary pinch cayenne 1 large plastic bag
- 2 tablespoon butter
- 1 lb sliced baby bella mushrooms cleaned and washed
- 1/2 cup white wine or chicken broth
- 1/4 cup or more of Pecorino Romano grated cheese
- 3 tablespoons olive oil
- 1/2 cup Italian flavored bread crumbs mixed with 1 tablespoon melted butter set aside
Instructions
- Slice chicken breasts in 1/4 inch thick slices with a sharp knife on a cutting board or purchase them thin sliced.
- In a large plastic bag add 1 cup of flour and all herbs and spices.
- Shake chicken pieces into the flour.
- Heat the oil to medium-low heat.
- In a large frypan, heat 2 tablespoons of butter and 3 tablespoons olive oil.
- Add the garlic and saute for one minute, stirring around.
- Add the chicken slices and brown for two to three minutes on each side.
- Transfer all of this to a large deep oil sprayed baking pan.
- Add the mushrooms, peppers to the same pan skillet and saute for around 3 minutes sprinkled with a little granulated garlic powder, then add them to the top of each slice of chicken breast.
- Note: just add the tomatoes on top of the chicken they do not need to be cooked.
- Pour wine into the baking dish around the chicken.
- Sprinkle with buttered bread crumbs and grating cheese evenly over the tomatoes.
- Bake at 350 degrees hot oven, until browned and chicken is cooked and tender around 25 minutes depending on how soft you like your vegetables.
- Salt, pepper, cayenne pepper can be adjusted to taste.
- If the chicken begins to dry out add a little water, chicken broth, or more wine if you prefer.
- Serve this dish with a side of pasta aioli see recipe here.
Calories
492.83Fat (grams)
21.93Sat. Fat (grams)
8.80Carbs (grams)
34.09Fiber (grams)
4.21Net carbs
29.88Sugar (grams)
6.24Protein (grams)
36.69Sodium (milligrams)
652.59Cholesterol (grams)
102.62Pin for later
Recipes To Try
Chicken Francese
Bake Chicken Zucchini Tomato Casserole
Oven Smoked Chicken Breasts
Disclosure: This recipe was originally shared in 2012. It was edited and re-published in 2021.