Italian chicken with golden sauce
Italian chicken with golden sauce recipe
1 - 4 lb fryer cut into portion size pieces
one quarter cup butter
two tablespoons olive oil
one half cup Chablis wine
one half cup lemon juice
four eggs, beaten
one half teaspoon salt
one quarter teaspoon pepper
one half teaspoon Accent seasoning
Dry chicken pieces with paper toweling. Place the butter and the olive oil in a skillet with a tightfitting cover. Sauté the chicken over low heat until it is golden brown. Turn heat down to simmer, cover and continue to cook for an additional 35 minutes.
Add the wine, cover and simmer an additional 10 minutes, or until the thickest pieces of the chicken can be pierced with a fork. Stir in lemon juice. Add the salt, pepper and Accent to the beaten eggs. Stir 4 tablespoons of the wine gravy from the skillet into the eggs, then add the eggs to the chicken in the skillet. Stir constantly; continue to cook over very low heat until the gravy has thickened. Remove from heat immediately. Makes six servings.
Variations:
serve with hot fluffy boiled rice
serve with thin cooked spaghetti
serve with plain boiled broccoli
serve with boiled green asparagus spears
Italian chicken recipe
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