CHICKEN TUTTIBENE
Source of Recipe
the web
List of Ingredients
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
Recipe
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 onionis 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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