This was so delicious – exactly the kind of flavors that I grew up with.
Chicken pieces – skinned (enough to lay flat in a pan) – boneless would work, too
3 cloves of garlic, minced
3 T. tomato paste
Dry all the chicken pieces. Heat some oil and butter in a pan. Add the chicken and brown well on all sides, seasoning with salt and pepper.
Pour in a splash of white wine and the tomato paste. Add the garlic and the rosemary. Cover and cook until the chicken is done, turning many times. If the liquid starts to evaporate, add a little water.
I got this recipe out of my Cucina Milanese cookbook which I picked up on one of my adventures to Italy – and it’s in the chapter labeled “Snails and Frogs”! Since frogs aren’t easily found here in California (at least not in the grocery store), and I’m not sure I’d be particularly keen to eating frog, I decided to try this recipe with chicken tenders. At least the shape is kind of right….
6 chicken tenders
1/2 c white wine
1 egg yolk
1/2 onion, chopped super fine
1 clove garlic, chopped super fine
Butter & oil
Melt the butter in a pan. Add the oil. Add the onions and garlic and cook until beginning to brown.
Dry the chicken tenders well. Place them in the pan and brown them quickly on both sides.
Add the white wine, reduce the heat, cover and cook for about 15 minutes.
Remove the chicken and set aside.
In a cup, mix the egg yolk with a bit of water. Add the salt, pepper, basil and parsley and mix together. Add this to the pan and heat for a quick moment, until the sauce is thickened. If it needs more thickening, add a little flour (mixed with water).
Return the chicken back and cook together for a little. Serve with the sauce on top.