Pollo in bianco (chicken in white sauce)

6 servings

Ingredients

Quantity Ingredient
2 Frying chicken; cut in small
Flour; for dredging
4 Oil
2 cups Chopped onions
2 cups Chopped celery
½ cup Chopped parsley
2 tablespoons Dried basil; --or--
¼ cup Fresh basil; chopped
Salt and pepper
1 cup Chicken broth; (approximatel

Directions

Dredge the chicken pieces very lightly in flour. Heat 4 Tbsp oil in a large heavy skillet and brown the chicken on all sides over medium heat.

Remove and keep warm. Add a little more oil, if necessary, and saute the onions until transparent. Add the celery and parsley and saute, stirring frequently, for about 5 minutes. Stir in the basil and return the chicken to the pan. Season with salt and pepper to taste. Add the broth, stir gently to blend and cook over meduim-low heat, stirring occasionally, until the chicken and vegetables are tender. Add a little more broth if necessary to maintain liquid level in the pan.

Serves 6-8.

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