"Those who forget the pasta are condemned to reheat it."--Unknown

Italian Chicken Recipe

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

Jenny Collins
Added: Saturday, March 14, 2009


3 1/2 lb fryer disjointed
2 T. flour
2 tsp. salt
1/2 tsp. freshly ground pepper
1/4 c. olive oil
1 clove garlic, minced
1/2 c. dry white wine
1 c. peeled diced tomatoes
1/8 tsp. rosemary
2 T. minced parsley
1/4 lb mushrooms, sliced
2 T. butter

Rub the chicken with a mixture of the flour, salt and pepper. Heat the oil in a heavy skillet; brown the chicken in it. Add the garlic, wine, tomatoes, rosemary and parsley. Cover and cook over low heat 20 minutes or until the chicken is tender. Sauté the mushrooms in butter while the chicken is cooking. Add to the chicken just before serving. (We serve on a bed of fettuccine.)




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