Ingredients

Instructions

  1. For the marinade: In a medium bowl whisk together oils, vinegar, lemon juice, garlic, lemon zest, peppercorns, celery salt, Worcestershire sauce and Tabasco.
  2. Add chicken breasts and place in refrigerator to marinate for several hours.
  3. For the brown sauce: In a medium saucepan, over mediium heat, melt butter.
  4. Add flour and whisk together over heat for 1- 2 minutes.
  5. Add Chianti and beef stock, whisking constantly.
  6. Bring to a boil, then reduce heat to medium low and simmer about 10 minutes.
  7. For the chicken: Remove chicken breasts from marinade and pat dry.
  8. Coat each breast first with flour, shaking out excess; then in egg wash; then in bread crumbs.
  9. Make sure to completely cover breast with breading.
  10. In a large heavy non-stick skillet, heat olive oil over medium-high heat.
  11. Place breasts in pan and cook until browned lightly on each side, about 4 minutes per side.
  12. Remove and keep warm.
  13. In another pan, melt butter, add mushrooms and cook until they begin to soften, 1 to 2 minutes.
  14. Add tomatoes and garlic and cook, stirring constantly, for another minute.
  15. Add herbs and green onions and toss to combine.
  16. Add brown sauce and bring to a boil, then remove from heat.
  17. Divide angel hair pasta among four plates and top with chicken and sauce.