3 Whole Chicken Breasts 1/3 Cup Dry White Wine 1 Small Onion 1 Cup Mushrooms
sliced 6 Artichoke Hearts :
quartered 1/2 Cup Chicken Broth 2 Cloves Garlic
minced 1 Tablespoon Parsley :
chopped 1/4 Cup Butter Dash Oregano Salt & Pepper To Taste Bone chicken breasts and cut into quarters. Dredge in flour. Shake off excess flour. Heat 1/4 cup butter in large skillet over medium heat. When hot add chicken pieces and brown on all sides. Add oregano, broth, mushrooms, artichoke hearts and parsley. Saute over high heat until sauce thickens, stirring constantly. Serve at once.
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U.S. Chicken Marsala by Chef Angelo Sanelli
As simple as 1, 2, 3! U.S. Chicken Marsala by Chef Angelo Sanelli
This fascinating place in the Dominican Republic in the county of Bonao a province about 1.5 hour drive from the Capital Santo Domingo has the Best Charcoal Chicken that I have ever tasted it. The owner there at Angelo's Pica Pollo, a wonderful lady cooks this chickens with love and with the simplest local ingredients. This trick here is that they use local made charcoal wood and they grill the chicken open up on a half barrel that has been turned in to a smoker typical of the Caribbean Islands roadside food stops. This wonderful recipe was revealed to me right on the spot. I then cooked my self, but I guess to be the same, I will have to get that wonderful charcoal wood, the scenery on the back ground and the delicious local ingredients.
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Chicken Piccata Recipe
Today I would like to share with you my Chicken Piccata recipe.
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Chicken Parmesan at Piazza D'Angelo
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Chicken Francaise Recipe
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