Chicken ole! ole!

4 servings

Ingredients

Quantity Ingredient
4 Chicken breast
Halves, skinless
4 Chicken thighs, skinless
½ cup All-purpose flour
½ teaspoon White pepper
½ teaspoon Cayenne
2 tablespoons Canola oil
16 smalls Mushrooms, quartered
8 Scallions
Quartered, with tops
2 Garlic clove(s), minced
1½ cup Dry white wine
8 Cherry tomatoes
1 cup Mock Sour Cream
1 tablespoon Achiote
Basil, minced to garnish

Directions

Rinse chicken in water and pat dry. In a paper bag, combine flour, white pepper and cayenne. Place a piece of chicken in the bag, hold closed and shake to coat the chicken. Remove chicken to a dry surface and continue until all chicken has been thoroughly floured. Reserve flour mix.

Preheat oven to 200 F and place a large serving dish inside to warm.

Heat a deep skillet or Dutch oven until a drop of water sizzles away.

Add canola oil and spread to cover skillet. Brown chicken on all sides and remove to warm plate in oven. Maintain skillet on stove over medium heat.

Add mushrooms, scallions, and garlic to skillet and saute for 2-3 min. In a bowl, combine wine and 2 tbs of reserved flour mixture and blend; then add to skillet. Discard remaining flour. Add cherry tomatoes, Mock Sour Cream, and achiote. Cover and simmer for 15 min or until sauce starts to thicken.

Pour sauce over chicken, garnish with basil and serve.

Healthy Southwestern Cooking

by Bob Wiseman

ISBN 0-87358-618-2

pg 90-91

Submitted By DIANE LAZARUS On 11-27-95

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