Chicken Frangelica

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The frangelica liquer has a distinct flavor that adds a rich taste to the chicken. I have experimented with this recipe for some time and this final version is one of my husbands all time favorites.

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Steps

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In a 350f electric skillet , heat olive oil.

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Add minced garlic and brown.

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Pound chicken breasts with mallet to 1 / 2 in thickness.

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Dredge in flour after moistening with white wine worcestershire.

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Salt and pepper to taste.

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Fry in evoo and garlic until brown.

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Transfer to plate.

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Add 6 tablespoons white wine worcestershire to drippings in pan.

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Saut mushrooms until tender in drippings.

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Reduce heat.

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Add cream , bring to a near boil and add flour.

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Add rosemary and lemon juice.

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Let cook for 1 minute.

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Add water if necessary to thin.

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Add 2 capfuls of frangelica and cook for 1 minute.

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Pour over chicken and serve with rice.

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Makes 2 servings.

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Ingredients

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boneless skinless chicken breasts, flour, white wine worcestershire sauce, salt and pepper, extra virgin olive oil, garlic, wondra flour, lemon juice, evaporated milk, frangelico, dried rosemary, sliced mushrooms