Chicken Frangelica

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.

• Ready In: 45 mins
• Serves: 2

Ingredients

• 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
• 1⁄2 teaspoon dried rosemary
• 1⁄2 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.