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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chicken Orobianco Recipe

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This recipe for Chicken Orobianco is from The Dinner Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 C. olive oil
2 garlic cloves, quartered
8 boneless, skinless chicken breasts
2 lbs. hot Italian sausage links
2 C. Orobianco or medium-dry white wine
1/2 lb. sliced mushrooms
1 tsp. salt
1/4 C. water
2 Tbsp. cornstarch
Directions:
Directions:
In a 12-inch skillet over medium heat, in hot olive oil, cook the garlic until golden; with a slotted spoon, remove garlic and discard garlic. In dripping in skillet, over medium-high heat, cook the chicken and sausages, a few at a time, until browned on all sides. Spoon off all but 2 Tbsp. drippings. Return chicken and sausages to skillet Stir in wine, mushrooms, and salt; heat to boiling. Reduce heat to low; cover skillet and simmer for 30 minutes or until chicken is fork tender, basting occasionally with liquid in skillet. Arrange chicken and sausafes on a platter. In a cup, blend water and cornstarch until smooth; gradually stir into hot liquid and cook over medium heat, stirring constantly, until mixture thickens. Spoon some of the sauce over chicken. Pass remaining sauce in a gravy boat. Serves 8.

 

 

 

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