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POLLO ALLA SICILIANA"
Capelli d'angelo in brodetto di pollo alle erbe; sautéed chicken in herbed broth with angel hair pasta)
Serves six
2 whole chicken breasts; boned and skinned, cut into thin strips no more than 1/2-inch wide and 1 inch long
6 Tbs flour
½ Tbs red pepper flakes
1 tsp fresh ground pepper
salt to taste (optional)
4 Tbs yellow onion; sliced thin
6-8 cloves garlic; sliced
4 Tbs butter
6 Tbs olive oil
½ cup tomatoes; seeded, peeled, diced
1 tsp dried oregano; (or a couple of sprigs
of fresh)
4 Tbs fresh basil; coarse chopped
2 Tbs fresh parsley; chopped
12 ounces chicken broth
12 ounces angel hair pasta
Put on a large pot of water to boil, for the pasta.
Flatten chicken breasts and cut into ½" by 1" strips. In a plastic storage bag, mix flour, pepper flakes, and ground pepper. Put chicken strips into bag and shake (just before cooking).
Slice onion and garlic. If using fresh tomatoes, peel, seed, and chop. Chop parsley and basil.
Heat ½ of the butter and olive oil in a large skillet on medium high heat. Add ½ of the chicken strips and brown each side lightly. Remove chicken from skillet with a slotted spoon, add remainder of butter and oil, heat, and add remainder of chicken. Remove when browned. Save the flour mix.
Add onion to skillet, reduce heat, and sauté until soft. Scrape chicken bits from bottom of skillet. Add garlic and sauté very briefly (do not brown).
Add tomatoes, oregano, basil, and parsley. Mix thoroughly and heat well. For a thicker "sauce", add a tablespoon or so of the remaining dredging flour at this point.
Add chicken stock and simmer until thickened.
Add pasta to boiling water.
Return chicken to skillet, mix thoroughly, and reduce heat to lowest setting just to warm.
Put drained pasta onto plates and spoon chicken and sauce onto pasta.
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Sicilian Chicken
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Category: Recipes
Prep Time: Cook Time: Total Time:
POLLO ALLA SICILIANA"
Capelli d'angelo in brodetto di pollo alle erbe; sautéed chicken in herbed broth with angel hair pasta)
Serves six
2 whole chicken breasts; boned and skinned, cut into thin strips no more than 1/2-inch wide and 1 inch long
6 Tbs flour
½ Tbs red pepper flakes
1 tsp fresh ground pepper
salt to taste (optional)
4 Tbs yellow onion; sliced thin
6-8 cloves garlic; sliced
4 Tbs butter
6 Tbs olive oil
½ cup tomatoes; seeded, peeled, diced
1 tsp dried oregano; (or a couple of sprigs
of fresh)
4 Tbs fresh basil; coarse chopped
2 Tbs fresh parsley; chopped
12 ounces chicken broth
12 ounces angel hair pasta
Put on a large pot of water to boil, for the pasta.
Flatten chicken breasts and cut into ½" by 1" strips. In a plastic storage bag, mix flour, pepper flakes, and ground pepper. Put chicken strips into bag and shake (just before cooking).
Slice onion and garlic. If using fresh tomatoes, peel, seed, and chop. Chop parsley and basil.
Heat ½ of the butter and olive oil in a large skillet on medium high heat. Add ½ of the chicken strips and brown each side lightly. Remove chicken from skillet with a slotted spoon, add remainder of butter and oil, heat, and add remainder of chicken. Remove when browned. Save the flour mix.
Add onion to skillet, reduce heat, and sauté until soft. Scrape chicken bits from bottom of skillet. Add garlic and sauté very briefly (do not brown).
Add tomatoes, oregano, basil, and parsley. Mix thoroughly and heat well. For a thicker "sauce", add a tablespoon or so of the remaining dredging flour at this point.
Add chicken stock and simmer until thickened.
Add pasta to boiling water.
Return chicken to skillet, mix thoroughly, and reduce heat to lowest setting just to warm.
Put drained pasta onto plates and spoon chicken and sauce onto pasta.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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