Ingredients
- 1 lb Chicken Breasts, boneless and skinless
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- 1/2 Lemon, juiced
- 1/4 tbsp Paprika
- 1/2 cup Anna TIPO 00 Flour
- 3 tbsp Butter
- 1 tbsp Cento Classico Olive Oil
- 1/2 cup Bellino Sun Dried Tomatoes, drained and julienned
- 1 tsp Bellino Minced Garlic
- 1/2 tsp Cento Nonpareil Capers
- 2 cups White Button Mushrooms, sliced
- 1/2 cup Madeira Wine
- 1 tbsp Heavy Cream
- 1 cup Cento Chicken Stock
- 2-3 Fresh Basil Leaves, loosely chopped
Directions
Cut chicken breasts into 3-4 evenly sized pieces, place in a medium bowl and season with salt, pepper, paprika and lemon juice. Toss with flour until evenly coated. In a pan over medium heat, heat butter and oil. When butter melts, add chicken and sauté until golden brown on both sides. Stir in sundried tomatoes, garlic, capers and mushrooms, add wine and let simmer for about a minute. Lower heat, add stock and cream and let simmer an additional 10 minutes. Sprinkle with basil and serve over your favorite Anna Pasta or Bellino Risotto. Serves 4-6.
