Recipe Details

Summary

Name: Fusilli Chicken

Category: Italian

1−1/2 lbs chicken breast

1/3 cup Olive oil

1/4 cup butter

2 Tablespoon butter

2 onions finely chopped or 2 shallots

1 stem of fresh fennel

2 whole garlics − crushed

1 cup white wine

1 3/4 cup chicken stock

1/2 cup heavy cream

1 lb. fresh peas − cooked

fresh parsley − chopped

red pepper flakes

1 lb. fusilli

Heat 2 tbsp. sweet butter in a small saucepan and cook the onions. Stirring

until light brown. Set aside.

Heat the olive oil in a large skillet. Dredge the pieces of chicken in flour

and salt & pepper. Cook until brown.

Pour the oil & fat from the skillet. Add the butter & garlic to the chicken.

Add the onion & blend. Add the wine and cook about 1 minute. Add the chicken

broth. Bring to a boil and cover. Let cook, covered over high heat for about

15 minutes.

Before serving add peas and heavy cream. Cook fusilli until barely tender.

Pour chicken and peas over fusilli. Garnish with hot red pepper flakes and

plenty of chopped parsley.