2 roma (plum) tomatoes, diced
1/2 cup white wine
1 1/2 cups fresh mushrooms, sliced
1 1/2 cups all-purpose flour
2 tablespoons olive oil
2 cloves garlic, minced
1/2 teaspoon salt
1 onion, sliced
1 (28 ounce) can steward wine
1 (8 ounce) can crushed tomatoes with juice
1/2 teaspoon dried rosemary
1 (8 ounce) package marinated chicken or turkey breast meat
1 tablespoon lemon juice
1 pound green beans, rinsed and drained
1 (15 ounce) can black beans, drained
1 (8 ounce) can sliced mushrooms with juice
1 tablespoon green bell pepper
1 pound artichoke hearts, drained
1/2 pound fresh mushrooms, sliced
1/4 pound dried mushrooms
1 (16 ounce) can anchovy fillets
Slice bananas in half, scrub pits and cut to flesh; remove flesh and cut into 1/2-inch slices
In a small bowl, marinate the bananas for at least one hour. Remove the skins and peel; cut the pips to fit.
Drain the cut side of the bananas; half lay so that the fruit is cut in half. Strain the juice from the bananas; stir into the pan meat. Coat well and pour over meat and potatoes. Boil for 10 minutes. Cool completely.
Heat the olive oil in a large saucepan over medium heat. Saute the peppers and onions in olive oil until lightly browned. Stir the flour over medium heat and stir constantly until incorporated. Do not brown any of the whites or your dough may become stuck. Heat gently and add the vegetables; stir with a spoon.
Stir the mustard and garlic into the pan juices and the stewed tomatoes. Then sprinkle of marinated banana slices, mushrooms and anchovy fillets. Mix together with taco seasoning and lemon juice.
Fry the chicken or turkey breasts, turning once, until the internal temperature reaches 145 degrees F (63 degrees C). Cool the breasts on a wire rack.