Chicken Frangelica Recipe #82634
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.
by mewmew
45 min | 30 min prep
SERVES 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
- 1/2 teaspoon dried rosemary
- 1/2 cup fresh sliced mushrooms
- salt and pepper
- 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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5 stars