Chicken Frangelica

Prep Time: 30 Minutes

Cook Time: 15 Minutes

Ready In: 45 Minutes

Servings: 2

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.

Ingredients:

2 large boneless skinless chicken breasts

4 tablespoons flour

2 tablespoons white wine worcestershire sauce (lea & perrins)

salt and pepper

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.

By RecipeOfHealth.com