Chicken Frangelica

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. 1

   In a 350°F electric skillet, heat olive oil; add minced garlic and brown.

2. 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. 3

   Fry in EVOO and garlic until brown.

4. 4

   Transfer to plate.

5. 5

   Add 6 tablespoons white wine Worcestershire to drippings in pan; sauté mushrooms until tender in drippings.

6. 6

   Reduce heat; add cream, bring to a near boil and add flour.

7. 7

   Add rosemary and lemon juice; let cook for 1 minute.

8. 8

   Add water if necessary to thin.

9. 9

   Add 2 capfuls of Frangelica and cook for 1 minute.

10. 10

    Pour over chicken and serve with rice.

11. 11

    Makes 2 servings.