AMERIGO'S CHICKEN TUSCANY

Amerigo's Chicken Tuscany image

This recipe is from a restaurant in Atlanta which is no longer in business, but this was one of their signature dishes and is truly delicious. (The marinating time is not included in the prep time)

Provided by Babs in Toyland

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 28

Ingredients

1/3 cup olive oil
1/3 cup vegetable oil
1/4 cup red wine vinegar
1 tablespoon lemon juice
1/2 teaspoon minced garlic
1/4 teaspoon lemon, zest of
1/4 teaspoon crushed peppercorn
1/4 teaspoon celery salt
1 teaspoon Worcestershire sauce
1/8 teaspoon Tabasco sauce
4 (5 ounce) boneless skinless chicken breasts
2 tablespoons butter
1/4 cup all-purpose flour
1/4 cup chianti wine
2 cups beef stock or 2 cups canned beef consomme (I use chicken stock)
1/4 cup all-purpose flour
1 egg, mixed with
1/4 cup milk
1 cup fresh breadcrumb
1/4 cup olive oil
1/2 cup butter
12 ounces cremini mushrooms, sliced
8 ounces roma tomatoes, peeled and chopped coarsely (about 4 large)
1/2 teaspoon garlic, chopped
2 tablespoons fresh sage, julienned
2 tablespoons fresh basil, julienned
1/2 cup sliced green onion
12 ounces angel hair pasta, cooked according to pkg directions

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.

Nutrition Facts : Calories 1426.8, Fat 87.3, SaturatedFat 27.3, Cholesterol 215.6, Sodium 1120, Carbohydrate 104.8, Fiber 6.4, Sugar 7.7, Protein 53.3

*** Explore more Amerigo's Chicken Tuscany Recipes »

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