Amerigos Chicken Tuscany Food

AMERIGO'S CHICKEN TUSCANY

Steps:

• For the marinade: In a medium bowl whisk together oils, vinegar, lemon juice, garlic, lemon zest, peppercorns, celery salt, Worcestershire sauce and Tabasco.
• Add chicken breasts and place in refrigerator to marinate for several hours.
• For the brown sauce: In a medium saucepan, over mediium heat, melt butter.
• Add flour and whisk together over heat for 1- 2 minutes.
• Add Chianti and beef stock, whisking constantly.
• Bring to a boil, then reduce heat to medium low and simmer about 10 minutes.
• For the chicken: Remove chicken breasts from marinade and pat dry.
• Coat each breast first with flour, shaking out excess; then in egg wash; then in bread crumbs.
• Make sure to completely cover breast with breading.
• In a large heavy non-stick skillet, heat olive oil over medium-high heat.
• Place breasts in pan and cook until browned lightly on each side, about 4 minutes per side.
• Remove and keep warm.
• In another pan, melt butter, add mushrooms and cook until they begin to soften, 1 to 2 minutes.
• Add tomatoes and garlic and cook, stirring constantly, for another minute.
• Add herbs and green onions and toss to combine.
• Add brown sauce and bring to a boil, then remove from heat.
• Divide angel hair pasta among four plates and top with chicken and sauce.

CHICKEN TOSCANA

Steps:

• Earlier in day or prior to cooking chicken:.
• Combine port, and broths in saucepan and cook down over medium heat until almost half. Remove 4 ounces of mixture, let cool and add 1 T flour to these 4 ounces until thoroughly dissolved.
• Return to pan and cook over medium low until thickened.
• Just before serving on chicken, add chestnuts and heat through.
• Salt and pepper to taste.
• Dredge chicken cutlets in flour.
• Heat non stick fry pan (use PAM if necessary).
• Add butter and oil.
• Saute cutlets on each side over medium high heat until lightly browned (can let rest covered a few minutes as you add chestnuts to port gravy mixture).
• Pour thickened port gravy over cutlets and serve.

CHICKEN TUSCANY FOR TWO

Steps:

• In a large bowl, add 1 cup of flour and 1/4 tsp garlic powder.
• In a small bowl, combine egg, 2 tbsp water and 1 tbsp olive oil. Mix will.
• Add egg mixture to flour. Mix and knead until smooth.
• Divide dough into two parts.
• On a floured countertop, roll part into a flat about 20 inches in diameter.
• using a pizza cutter, cut dough into 1/4 inch wide strips. Place pasta on cooling rack or floured surface.
• repeat for second part of dough.
• Bring about 3 cups of water to a boil in a medium pot.
• Boil pasta for 6-8 minutes, until tender. Drain.
• Meanwhile, place 1tbsp olive oil and 1 tsp minced garlic in a large skillet. Bring to a low heat.
• Slowly cook chicken breasts in olive oil/garlic, keeping covered and turning every ten minutes 'til cooked (about 30-45 minutes, depending on thickness of chicken).
• Meanwhile, in a medium saucepan, add can of evaporated milk.
• Add Jaminson's chicken base, cumin. basil and pepper.
• Bring sauce to a very low simmer using very low heat, until the chicken base is dissolved.
• Ad tbsp flour to thicken, stirring vigorously.
• Once all this is done, Place half of the pasta on a plate.
• Slice each breast and place on the bed of pasta. Cover generously with sauce. Dust with Paprika and Parmesan cheese.

CHICKEN TUSCANY

Steps:

• In 13 x 9-inch baking pan, arrange chicken,.
• red pepper and mushrooms.
• Blend remaining ingredients; pour over chicken.
• Bake 50 minutes at 425 degrees or until chicken is thoroughly cooked.