pat's Recipe

Carmines Chicken

Category: Poultry

1/4 cup all-purpose flour
4 boneless, skinless chicken breasts, cut in half lengthwise (about 1-1/2 pounds total)
2 tablespoons olive oil
1/2 pound sweet Italian sausage, cut into 1-inch pieces
2 potatoes, peeled and cut into wedges
6 peperoncini, cut in half and stems removed
1/2 cup dry white wine
2 tablespoons fresh lemon juice
6 garlic cloves, chopped
2 sprigs fresh rosemary
1 (14-ounce) can ready-to-use chicken broth
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons butter

Instructions
Place the flour in a shallow dish. Add the chicken strips and turn to coat completely with the flour.

In a large skillet, heat the oil over medium-high heat. Add the chicken and cook for 2 to 3 minutes per side, or until golden.

Add the sausage, potatoes, peperoncini, wine, lemon juice, garlic, and rosemary; saute for 2 to 3 minutes.

Add the chicken broth, salt, and pepper; reduce the heat to medium-low, cover, and simmer for 12 to 15 minutes.

Add the butter, and simmer, uncovered, for 2 to 3 minutes to allow the sauce to reduce.
Serves 4.