Amerigo's Chicken Tuscany

---

This recipe is from a restaurant in atlanta which is no longer in business, but this was one of their signature dishes and is truly delicious. (the marinating time is not included in the prep time)

---

Steps

---

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 s.

---

Ingredients

---

olive oil, vegetable oil, red wine vinegar, lemon juice, garlic, lemon, zest of, peppercorn, celery salt, worcestershire sauce, tabasco sauce, boneless skinless chicken breasts, butter, all-purpose flour, chianti wine, beef stock, egg, milk, fresh breadcrumb, cremini mushrooms, roma tomatoes, fresh sage, fresh basil, green onion, angel hair pasta