Amerigo's Chicken Tuscany
photo by wearecougs
- Ready In:
- 1hr 15mins
- Ingredients:
- 28
- Serves:
-
4
ingredients
-
For the marinade
- 1⁄3 cup olive oil
- 1⁄3 cup vegetable oil
- 1⁄4 cup red wine vinegar
- 1 tablespoon lemon juice
- 1⁄2 teaspoon minced garlic
- 1⁄4 teaspoon lemon, zest of
- 1⁄4 teaspoon crushed peppercorn
- 1⁄4 teaspoon celery salt
- 1 teaspoon Worcestershire sauce
- 1⁄8 teaspoon Tabasco sauce
- 4 (5 ounce) boneless skinless chicken breasts
-
For the brown sauce
- 2 tablespoons butter
- 1⁄4 cup all-purpose flour
- 1⁄4 cup chianti wine
- 2 cups beef stock or 2 cups canned beef consomme (I use chicken stock)
-
For the chicken
- 1⁄4 cup all-purpose flour
- 1 egg, mixed with
- 1⁄4 cup milk
- 1 cup fresh breadcrumb
- 1⁄4 cup olive oil
- 1⁄2 cup butter
- 12 ounces cremini mushrooms, sliced
- 8 ounces roma tomatoes, peeled and chopped coarsely (about 4 large)
- 1⁄2 teaspoon garlic, chopped
- 2 tablespoons fresh sage, julienned
- 2 tablespoons fresh basil, julienned
- 1⁄2 cup sliced green onion
- 12 ounces angel hair pasta, cooked according to pkg directions
directions
- For the marinade: In a medium bowl whisk together oils, vinegar, lemon juice, garlic, lemon zest, peppercorns, celery salt, Worcestershire sauce and Tabasco.
- Add chicken breasts and place in refrigerator to marinate for several hours.
- For the brown sauce: In a medium saucepan, over mediium heat, melt butter.
- Add flour and whisk together over heat for 1- 2 minutes.
- Add Chianti and beef stock, whisking constantly.
- Bring to a boil, then reduce heat to medium low and simmer about 10 minutes.
- For the chicken: Remove chicken breasts from marinade and pat dry.
- Coat each breast first with flour, shaking out excess; then in egg wash; then in bread crumbs.
- Make sure to completely cover breast with breading.
- In a large heavy non-stick skillet, heat olive oil over medium-high heat.
- Place breasts in pan and cook until browned lightly on each side, about 4 minutes per side.
- Remove and keep warm.
- In another pan, melt butter, add mushrooms and cook until they begin to soften, 1 to 2 minutes.
- Add tomatoes and garlic and cook, stirring constantly, for another minute.
- Add herbs and green onions and toss to combine.
- Add brown sauce and bring to a boil, then remove from heat.
- Divide angel hair pasta among four plates and top with chicken and sauce.
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RECIPE SUBMITTED BY
Babs in Toyland
Roswell, Ga
I am a recent widow and am trying to find my way in life without my DH. I am blessed with many great friends and my sister and brothers who I love very much. I love to cook to entertain and feed my friends and family whenever I can.
My interests are running, tennis and working out.
I have a crazy little cat named Lucy who keeps me entertained - that is her picture you see on my page.