Ingredients: 2 lb boneless chicken breast, cut into 8 pieces, 1 bottle Florentine House Dressing, 4 oz. sliced white mushrooms, 1 diced Spanish sweet onion, 1 diced green pepper, 2 tbsp olive oil, 1 tbsp chopped garlic, seasoned salt for taste, 8 slices provolone cheese 1. Pound chicken breast pieces to 1.5 inch thickness, and place in a large zip lock bag with Florentine House Dressing. Marinate for at least 2 hours. 2. Preheat oven to 350. 3. Saute mushrooms, onions and peppers with oil, garlic and salt in a skillet on high heat for 10 minutes. Stir often. 4. Remove vegetables. Cook chicken in the same skillet, about 3 minutes on each side. 5. Place chicken in a baking dish. Top with v
In need of some good comfort food this holiday season and the winter months ahead? Our pot roast was a staple on Saturday nights this time of year when the restaurant was open. Now you can share it with family and friends from your own kitchen! The key to this dish is patience. Slow cook the roast so it falls apart when you cut it and melts in your mouth. Ingredients: 2 green peppers cut into large chunks, 1 Spanish sweet onion cut into large chunks, 2 cups baby carrots halved lengthwise, 2 cups sliced mushrooms, 2 tbsp chopped garlic, 8 oz Marsala wine, 48 oz prepared brown gravy, 1 jar Florentine Primavera, 2 tbsp olive oil, 3 lbs chuck roast trimmed of fat and cut into about 6 pieces,
