Yield: 4 servings
|4 \N||Chicken breast|
|\N \N||Halves, skinless|
|4 \N||Chicken thighs, skinless|
|½ cup||All-purpose flour|
|½ teaspoon||White pepper|
|2 tablespoons||Canola oil|
|16 smalls||Mushrooms, quartered|
|\N \N||Quartered, with tops|
|2 \N||Garlic clove(s), minced|
|1½ cup||Dry white wine|
|8 \N||Cherry tomatoes|
|1 cup||Mock Sour Cream|
|\N \N||Basil, minced to garnish|
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
Submitted By DIANE LAZARUS On 11-27-95