| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
|
Chicken; cut up |
|
|
Butter & oil |
| 2/3 |
c |
White wine |
|
|
Salt & pepper to taste |
| 3 |
|
Or |
| 4 |
|
Anchovies |
| 1/4 |
c |
Chopped fresh Italian parsley |
| 1 |
|
Clove (large) garlic; pressed |
| 1/4 |
c |
White wine vinegar with: |
| 3/4 |
c |
Water |
INSTRUCTIONS
Fry chicken in small amount of oil & butter until golden brown, turning
frequently. Add salt, pepper & wine. Cook over fairly low heat until
chicken is done & liquid is reduced somewhat. Keep pan covered most of the
time. Make a paste using remaining ingredients & add to chicken, mixing
well. Cover & allow to steam over fairly high heat for about 5 minutes.
Serves 4. Very good with mashed potatoes.
MRS B.S. (NOVIE) GILLESPIE
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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