"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

CHICKEN/Chicken Piazzola Recipe

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This recipe for CHICKEN/Chicken Piazzola, by , is from Mom Loves to Cook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marilee Larkey
Added: Monday, August 11, 2008


4-6 boneless chicken breast halves
1 T. butter
1 T. olive oil
2-4 cloves of garlic, crushed
1 can diced tomatoes
1 cup milk
1 T. Italian seasoning
1 t. seasoning salt
1 T. flour
2 T. water

Tomato mixture: In a bowl, combine tomatoes, milk and seasonings. Stir well, Let sit until chicken is ready.

Heat skillet on medium high heat, add butter, olive oil, garlic and chicken. Brown chicken well and remove from pan. Discard remaining grease and garlic. Return chicken to pan and pour tomato mixture over top. Bring to a boil, reduce heat and cover to simmer about 30 minutes until chicken is done.

Remove chicken from sauce and set aside. Combine water and flour. Stir well until flour is dissolved. Bring sauce back to a boil and stir in flour mixture. Boil briefly until sauces thicken slightly.

Serve chicken over hot cooked egg noodles, with a spoonful of the sauce.




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