"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Chicken Angelo Recipe

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This recipe for Chicken Angelo, by , is from The Perry Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Phyllis Perry Colbert
Added: Wednesday, September 26, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Chicken Cutlets
(Amount's are determined by how many you are serving, you truly have to eyeball this one. You create it depends on what ingredients you might like the most of:

Chicken Cutlets
Flour
Olive Oil
Butter
Prociutto
Crushed garlic
Artichoke hearts
Fresh Mushrooms
White wine
Parmesan cheese

Directions:
Directions:
Flour chicken cutlets. Heat a heavy skillet with olive oil on a high flame. Lower flame and brown chicken, this takes a little time. Take browned chicken and set aside. Throw out old oil. Add some butter and saute prociutto, artichoke hearts, mushrooms. Layer chicken back in pan, add chicken broth, splash of wine and simmer.....Serve chicken, drizzle with pan juices and grated Parmesan.

 

 

 

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