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CHICKEN TUTTIBENE 2/3 c. all-purpose flour 3/4 tsp. green pepper 2 chicken breasts, halved, skinned and boned 2 Tbsp. olive oil 2 cloves garlic, minced 1/2 medium onion, chopped 1 large green onion, chopped white and green parts 1/2 tsp. dried oregano 1 c. thinly sliced fresh mushrooms 1 tsp. salt 1/8 tsp. cayenne pepper 2 Tbsp. butter 1 1/2 lemons, divided 1 medium carrot, finely shredded 1/4 c. chicken broth 1/4 c. Marsala wine 1 tsp. dried basil cooked pasta grated peel of 1/2 lemon In shallow dish, mix together flour, salt, pepper and cayenne. Add chicken, dredging to coat all sides. Reserve 2 tablespoons of this flour mixture. In large skillet, heat butter and olive oil over medium heat until butter melts. Add chicken; cook about 10 minutes or until both sides are browned. Remove chicken to plate and squeeze juice of 1 lemon over all chicken. In same skillet, place garlic, onion, green onion and carrots. Cook over medium heat about 5 minutes or until onion is golden. Add chicken broth, wine, basil and oregano. Return chicken pieces to skillet; cover and simmer on low heat 15 minutes. Turn chicken and cook, covered 15 more minutes, or until fork can be inserted in chicken with ease. Add mushrooms and juice of remaining 1/2 lemon. Simmer about 5 minutes or until mushrooms are tender. Remove chicken from skillet (if sauce needs to be thickened) drain all but 3 tablespoons liquid from skillet; add reserved 2 tablespoons of flour mixture. Cook, stirring constantly, about 3 minutes or until thickened. Place chicken on bed of cooked pasta and spoon sauce on top. Sprinkle with grated lemon peel. Serves 4. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |