Wednesday, April 20, 2011

Poulet Rouge Chicken Scapiello

A great recipe from a friend using Poulet Rouge Chicken Breast

2 boneless skinless Chicken breasts, about 4-6oz each
1 cup chicken stock or broth
1 cup flour
1 cup Mushrooms, sliced
2 links sweet Italian sausage, oven roast, let cool, then slice
2 cloves garlic,
½ cup dry white wine
½ tsp oregano
salt and pepper
½ cup Olive oil

Preheat oil to 350 in a large sauté pan. Add flour to a mixing bowl and season with salt & pepper.
Lightly dust the chicken in flour & cook until lightly browned on each side; about 3-4 mins.
Remove chicken from pan, set aside, cover & add mushrooms and garlic to oil.
Sauté until lightly browned; then & add Italian sausage, white wine, broth, oregano.
Season with salt and pepper.
Mix well and add chicken breast.
Cover and let simmer 10 minutes. Serve

Servings: 2
Prep Time: 25 minutes

Of course when it comes to adding the dry white wine I suggest using the wine you best enjoy and have it along with your dinner.

Chicken Breast

1 comment:

  1. It looks like a great recipe.I followed you from the foodie blog roll and I'd love to guide Foodista readers to your site. I hope you could add this chicken breast widget at the end of this post so we could add you in our list of food bloggers who blogged about recipes for chicken breast,Thanks!