Chicken Frangelico
Total Time: 42 mins
Preparation Time: 15 mins
Cook Time: 27 mins
Ingredients
- Servings: 4
- 2 chicken breasts
- 1/2 cup all-purpose flour
- 1 tablespoon italian seasoning
- kosher salt
- fresh ground black pepper
- unsalted butter
- extra virgin olive oil
- 1 shallot, chopped
- 1 (8 ounce) package baby bella mushrooms, thinly sliced
- 3/4 cup frangelico
- 1 cup chicken stock
- 1 tablespoon worcestershire sauce
- 2 tablespoons fresh italian parsley, chopped
Recipe
- 1 cut the chicken in ½ lengthwise & pound to ¼ inch thick. rince the chicken under cold water them pat dry with paper towel. on a plate combine the flour and italian seasoning and stir to combine thoroughly. season the chicken with salt and pepper then dredge in flour mixture.
- 2 in a large skillet over medium heat, melt 1 tablespoons butter and 1 tablespoons oil. working in batches, sear the chicken until golden brown, about 3 min, per side. remove and set aside.
- 3 drain the fat from the skillet and return the skillet to the heat. add 2 tablespoons butter when it is melted, add in the shallots. cook, stirring, until wilted, about 3 minute add the mushrooms. cook, stirring frequently, until the mushrooms are golden brown around the edges and the liquid evaporates, about 4 to 6 minute.
- 4 add in the frangelico and bring to a boil, scraping the bottom of the skillet and reduce by half. add in the stock and worcestershire sauce and bring to a boil. reduce until the sauce has slightly thickened.
- 5 lower heat to medium, return the chicken and continue to cook until the chicken has cooked through and the sauce has thickened, about 5 to 6 minute swirl in 2 tablespoons of butter and season with salt and pepper. garnish with the parsley, plate and serve immediately.
- 6 serve with pasta of your choice.
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