Amerigo's Chicken Tuscany

READY IN: 1hr 15mins




  • 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.