Ingrédients pour Amerigo's Chicken Tuscany
- 6 tablespoons olive oil
- vegetable oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 3 cloves garlic, minced
- 1 tablespoon lemon zest
- 1 teaspoon black peppercorns
- 1 teaspoon celery salt
- 1 tablespoon Worcestershire sauce
- 1 dash Tabasco sauce
- 4 boneless, skinless chicken breasts
- 3 tablespoons butter
- 10 tablespoons all-purpose flour
- 1 cup Chianti wine
- 1 cup beef broth
- 2 large eggs
- milk
- 1 1/2 cups breadcrumbs
- 8 ounces cremini mushrooms, sliced
- 1 (14.5 ounce) can diced tomatoes
- fresh sage
- fresh basil
- 2 green onions, thinly sliced
- 1 pound angel hair pasta
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Comment préparer Amerigo's Chicken Tuscany
- **Make the Marinade:** In a medium bowl, whisk together 1/4 cup olive oil, 2 tablespoons red wine vinegar, 1 tablespoon lemon juice, 2 cloves minced garlic, 1 tablespoon lemon zest, 1 teaspoon black peppercorns, 1 teaspoon celery salt, 1 tablespoon Worcestershire sauce, and a dash of Tabasco sauce.
- Add 4 boneless, skinless chicken breasts to the marinade. Cover and refrigerate for at least 4 hours, or preferably overnight.
- **Prepare the Brown Sauce:** In a medium saucepan, melt 2 tablespoons butter over medium heat.
- Whisk in 2 tablespoons all-purpose flour and cook for 1-2 minutes, stirring constantly.
- Gradually whisk in 1 cup Chianti wine and 1 cup beef broth. Bring to a boil, then reduce heat to low and simmer for 10 minutes, stirring occasionally.
- **Prepare the Chicken:** Remove chicken breasts from the marinade and pat dry with paper towels.
- Dredge each chicken breast in 1/2 cup all-purpose flour, shaking off excess.
- Dip each floured breast in 2 large eggs, lightly beaten.
- Coat each breast completely with 1 1/2 cups breadcrumbs.
- **Cook the Chicken:** Heat 2 tablespoons olive oil in a large heavy skillet over medium-high heat.
- Add chicken breasts and cook for 4 minutes per side, until golden brown and cooked through.
- Remove chicken from skillet and set aside to keep warm.
- **Prepare the Mushroom Sauce:** Melt 1 tablespoon butter in the same skillet. Add 8 ounces sliced mushrooms and cook until softened, about 1-2 minutes.
- Add 1 (14.5 ounce) can diced tomatoes, undrained, and 1 clove minced garlic. Cook for 1 minute, stirring constantly.
- Stir in 1 tablespoon chopped fresh herbs (such as oregano, basil, thyme) and 2 green onions, thinly sliced.
- Pour in the brown sauce and bring to a simmer. Remove from heat.
- **Assemble and Serve:** Divide cooked angel hair pasta among four plates. Top with the chicken breasts and the mushroom sauce. Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
46 g
Sugar
30g
Fat
136g
Carbs
34g
