1 chicken
Flour
6 tablespoons virgin olive oil
4 garlic cloves
1 pound portobello mushrooms
4 ounces black truffles
1 cup dry white wine
2 tablespoons tomato conserva or paste
1 cup chicken stock
1/4 cup finely-chopped Italian parsley
Directions: one line for each direction. When saved the lines will be numbered.
Wash and pat chicken dry and dredge in flour.
In a 14-inch frying pan, heat olive oil until just smoking. Brown pieces of chicken until golden, 3 or 4 at a time. Remove to a plate. Continue until all the pieces are done.
Add garlic and cook until light brown. Add Portobellos and truffles and saute until soft, about 4 to 5 minutes. Add wine and tomato conserva and stir through. Add broth and chicken pieces and bring to a boil. Lower heat and simmer 20 minutes or until the juices of a thick piece of chicken run clear. Add parsley and serve immediately.
This recipe yields 4 servings.
Nutrition Facts
Servings Per Recipe: 4
Amount Per Serving
Calories: 1060
Calories from Fat 70.5%
Total Fat
79g
Cholesterol
340mg
Sodium
805mg
Carbohydrate
7g
Dietary Fiber
1g
Protein
67g
Points 28
Exchanges: 9 Lean Meat
Rating: ()
Added On: April 15, 2008
* MOLTO MARIO with Mario Batali - (Show # MB-5710) - from the TV FOOD NETWORK
