Zutaten für Chicken Frangelica
- 2 boneless skinless chicken breasts
- 1/2 cup + 1 tablespoon all-purpose flour
- 1/4 cup + 6 tablespoons white wine Worcestershire sauce
- Salt and pepper to taste
- 2 tablespoons extra virgin olive oil
- 2 cloves minced garlic
- Wondra Flour
- 1 tablespoon lemon juice
- Evaporated Milk (0 quantity, recipe uses heavy cream)
- 1 tablespoon Frangelico liqueur
- Dried Rosemary (0 quantity, recipe uses 1 teaspoon fresh rosemary)
- 8 oz sliced cremini mushrooms
- 1/2 cup heavy cream
- Water, as needed
- Cooked rice (for serving)
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Zubereitung von Chicken Frangelica
- Preheat a 350°F (175°C) electric skillet. Add 2 tablespoons of olive oil.
- Add 2 cloves of minced garlic and brown lightly.
- Pound chicken breasts to 1/2-inch thickness using a meat mallet.
- In a shallow dish, combine 1/4 cup white wine Worcestershire sauce. Dip each chicken breast into the mixture, then dredge in 1/2 cup flour.
- Season chicken with salt and pepper to taste.
- Fry chicken in the skillet with the garlic-infused oil until golden brown on both sides (about 5-7 minutes per side).
- Transfer the chicken to a plate and set aside.
- Add 6 tablespoons of white wine Worcestershire sauce to the drippings in the pan.
- Add 8 oz sliced cremini mushrooms and sauté until tender.
- Reduce heat to low.
- Stir in 1/2 cup heavy cream; bring to a simmer. Whisk in 1 tablespoon of flour until the sauce slightly thickens.
- Add 1 teaspoon chopped fresh rosemary and 1 tablespoon of lemon juice.
- Simmer for 1 minute.
- Add water, 1 tablespoon at a time, if needed to thin the sauce to your desired consistency.
- Stir in 2 capfuls (approximately 1 tablespoon) of Frangelico liqueur and cook for 1 minute.
- Pour the sauce over the chicken and serve immediately over cooked rice.
- Makes 2 servings
Nährwert-Informationen (Ungefähr pro Portion)
Natrium
5 g
Zucker
2g
Fett
21g
Kohlenhydrate
6g
