| 3 tablespoonse | Extra virgin olive oil |
| 1 | Onion, diced |
| 2 stalks | Celery, diced |
| 1 | Carrot, diced |
| 2 tablespoons | Engage Organics Tuscany-Mix |
| 3 teaspoons | Engage Organics Garlicsaltless |
| 2 teaspoons | Engage Organics Lemon Pepper |
| 1 cup | McFadden Farm Organic Sauvignon Blanc |
| Lemon |
| 2 teaspoons | Capers |
| 1 can | Medium black olives, optional |
| Freshly grated Romano cheese |
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Clean and cut chicken into individual parts. Pat dry.
Pour extra virgin olive oil in large frying pan.
Add the onion, celery, and carrot.
Cook until the onions are translucent.
Add the chicken parts, Tuscany-Mix, Garlicsaltless, and Lemon Pepper. Cook until the chicken has a nice golden color on both sides.
Pour in the Sauvignon Blanc and deglaze the pan (scrape all browned pieces off pan into wine, stir)
Squeeze the juice of one lemon and add the capers. Bring to a boil then cover the pan and simmer on low heat for about 1 hour.
Serve with your favorite pasta or rice and sprinkle with Romano cheese.
This tasty dish pairs well with a good McFadden Sauvignon Blanc. It will become your favorite “go to” recipe for friends and family.
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