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
Instructions
- 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.