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.