Chicken Frangelica

mewmew's Note:

The Frangelica Liquer has a distinct flavor that adds a rich taste to the chicken. I have experimented with this recipe for some time and this final version is one of my husbands all time favorites.

• Total Time: 45 mins
• Prep Time: 30 mins
• Cook Time: 15 mins

Ingredients:

Servings: 2

• 2 large boneless skinless chicken breasts
• 4 tablespoons flour
• 2 tablespoons white wine worcestershire sauce (Lea & Perrins)
• salt and pepper

Sauce

• 2 -3 tablespoons extra virgin olive oil (EVOO)
• 2 teaspoons minced garlic
• 2 tablespoons Wondra Flour
• 1 tablespoon lemon juice
• 6 tablespoons white wine worcestershire sauce
• 3 ounces evaporated milk
• 2 fluid ounces Frangelico
• ½ teaspoon dried rosemary
• ½ cup fresh sliced mushrooms
• salt and pepper

Directions:

1. In a 350°F electric skillet, heat olive oil; add minced garlic and brown.
2. Pound chicken breasts with mallet to 1/2 in thickness; dredge in flour after moistening with white wine Worcestershire; salt and pepper to taste.
3. Fry in EVOO and garlic until brown.
4. Transfer to plate.
5. Add 6 tablespoons white wine Worcestershire to drippings in pan; sauté mushrooms until tender in drippings.
6. Reduce heat; add cream, bring to a near boil and add flour.
7. Add rosemary and lemon juice; let cook for 1 minute.
8. Add water if necessary to thin.
9. Add 2 capfuls of Frangelica and cook for 1 minute.
10. Pour over chicken and serve with rice.
11. Makes 2 servings.

Reviews

[Biohazard]

This is one of the absolute best chicken recipes I've tried. I can see it working with other meats as well. Thanks Mew Mew for a great recipe!

[John W Wenzelburger]

I liked this but it was sweeter then I thought it would be, maybe too sweet. You will not need all the flour so don't just dump it in.