Recipe compliments of Rick and Lynne
| Cuisine: Italian | Type: Main Course | Serves: 4 |
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Source:
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Ciao Italia -- Modified by Rick |
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Attributes:
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Quick and Easy |
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Comments:
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Rick has rewritten this recipe based on cooking it many times. It serves 4. If you choose to cook it for 2 people, keep all ingredients except the chicken the same -- you'll just have a little more sauce. |
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Serving Suggestions:
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Ingredients:
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2 whole chicken breasts, boned and skinned 1/4 tsp. kosher salt 1/4 tsp. freshly ground black pepper 1/2 cup flour, for dredging 1/4 cup extra-virgin olive oil 2 tbs. unsalted butter, cut into pieces 3 cloves garlic, cut into thin slices 6 large sage leaves 1 cup dry white wine |
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Instructions:
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1. Preheat oven to 400°F. 2. Cut the chicken breasts against the grain into 1/4" thick slices. Then cut any of these that are longer than about 3" in half to create "chicken nuggets". 3. Mix flour, salt and pepper in a large zip-lock bag. Add the chicken strips and shake well to coat. Remove to a plate. 4. Pour the olive oil into a large baking pan or large oven-safe skillet that will hold the chicken pieces in a single layer. Scatter the butter, garlic, and sage leaves over the oil. Lay the chicken strips on top. Put into the oven. 5. Bake until the chicken starts to brown on the bottom side, about 15 minutes or so. Then turn them over. Cook them for about 5-10 minutes, until they just start to brown on the bottom side, then add the wine. Continue to cook for 15 to 20 minutes until the wine has cooked down and formed a sauce. 6. Serve the chicken strips with some of the juices poured over them. |
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Related recipes:
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None |
2004-11-25