Chicken Frangelica
photo by Rita1652
- Ready In:
- 45mins
- Ingredients:
- 14
- Serves:
-
2
ingredients
- 2 large boneless skinless chicken breasts
- 59.16 ml flour
- 29.58 ml white wine worcestershire sauce (Lea & Perrins)
- salt and pepper
-
Sauce
- 29.58-44.37 ml extra virgin olive oil (EVOO)
- 9.85 ml minced garlic
- 29.58 ml Wondra Flour
- 14.79 ml lemon juice
- 88.74 ml white wine worcestershire sauce
- 85.04 g evaporated milk
- 2 fluid ounce Frangelico
- 2.46 ml dried rosemary
- 118.29 ml fresh sliced mushrooms
- salt and pepper
directions
- In a 350°F electric skillet, heat olive oil; add minced garlic and brown.
- Pound chicken breasts with mallet to 1/2 in thickness; dredge in flour after moistening with white wine Worcestershire; salt and pepper to taste.
- Fry in EVOO and garlic until brown.
- Transfer to plate.
- Add 6 tablespoons white wine Worcestershire to drippings in pan; sauté mushrooms until tender in drippings.
- Reduce heat; add cream, bring to a near boil and add flour.
- Add rosemary and lemon juice; let cook for 1 minute.
- Add water if necessary to thin.
- Add 2 capfuls of Frangelica and cook for 1 minute.
- Pour over chicken and serve with rice.
- Makes 2 servings.
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RECIPE SUBMITTED BY
mewmew
Nassau, 77
<p>The Dolphin picture was taken while my DH and I lived in the Bahamas. We had some great experiences there including a variety of cuisines. Once a year they have an international food festival where countries from all over the world set up booths and offer their traditional dishes and drinks. We now live in Oregon in the Pacific N.W. We will be sharing some of our Caribbean recipes from time to time and look forward to sampling what the N.W. has to offer.</p>