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Categories:
marinade olive oil vegetable oil red wine vinegar lemon juice garlic lemon peppercorn celery salt Worcestershire sauce Tabasco sauce chicken breasts Brown Sauce butter flour Chianti wine beef stock chicken flour egg milk fresh breadcrumb olive oil butter cremini mushrooms roma tomatoes garlic fresh sage fresh basil green onion hair pasta
Viewed: 20 - Published at: 7 months agoIngredients
- For the marinade
- 1/3 cup olive oil
- 1/3 cup vegetable oil
- 1/4 cup red wine vinegar
- 1 tablespoon lemon juice
- 1/2 teaspoon minced garlic
- 1/4 teaspoon lemon, zest of
- 1/4 teaspoon crushed peppercorn
- 1/4 teaspoon celery salt
- 1 teaspoon Worcestershire sauce
- 1/8 teaspoon Tabasco sauce
- 4 (5 ounce) boneless skinless chicken breasts
- For the brown sauce
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 1/4 cup chianti wine
- 2 cups beef stock or 2 cups canned beef consomme (I use chicken stock)
- For the chicken
- 1/4 cup all-purpose flour
- 1 egg, mixed with
- 1/4 cup milk
- 1 cup fresh breadcrumb
- 1/4 cup olive oil
- 1/2 cup butter
- 12 ounces cremini mushrooms, sliced
- 8 ounces roma tomatoes, peeled and chopped coarsely (about 4 large)
- 1/2 teaspoon garlic, chopped
- 2 tablespoons fresh sage, julienned
- 2 tablespoons fresh basil, julienned
- 1/2 cup sliced green onion
- 12 ounces angel hair pasta, cooked according to pkg directions
Method
- For the marinade: In a medium bowl whisk together oils, vinegar, lemon juice, garlic, lemon zest, peppercorns, celery salt, Worcestershire sauce and Tabasco.
- Add chicken breasts and place in refrigerator to marinate for several hours.
- For the brown sauce: In a medium saucepan, over mediium heat, melt butter.
- Add flour and whisk together over heat for 1- 2 minutes.
- Add Chianti and beef stock, whisking constantly.
- Bring to a boil, then reduce heat to medium low and simmer about 10 minutes.
- For the chicken: Remove chicken breasts from marinade and pat dry.
- Coat each breast first with flour, shaking out excess; then in egg wash; then in bread crumbs.
- Make sure to completely cover breast with breading.
- In a large heavy non-stick skillet, heat olive oil over medium-high heat.
- Place breasts in pan and cook until browned lightly on each side, about 4 minutes per side.
- Remove and keep warm.
- In another pan, melt butter, add mushrooms and cook until they begin to soften, 1 to 2 minutes.
- Add tomatoes and garlic and cook, stirring constantly, for another minute.
- Add herbs and green onions and toss to combine.
- Add brown sauce and bring to a boil, then remove from heat.
- Divide angel hair pasta among four plates and top with chicken and sauce.
