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
1 tsp. salt
1/8 tsp. cayenne pepper
2 Tbsp. butter
1 1/2 lemons, divided
1 medium carrot, finely
1/4 c. chicken broth
1/4 c. Marsala wine
1 tsp. dried basil
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
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.
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