Chicken ole! ole!

4 servings

Ingredients

QuantityIngredient
4Chicken breast
Halves, skinless
4Chicken thighs, skinless
½cupAll-purpose flour
½teaspoonWhite pepper
½teaspoonCayenne
2tablespoonsCanola oil
16smallsMushrooms, quartered
8Scallions
Quartered, with tops
2Garlic clove(s), minced
cupDry white wine
8Cherry tomatoes
1cupMock Sour Cream
1tablespoonAchiote
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