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Amerigos Chicken Tuscany

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Ingredients

Adjust Servings:
1/3 cup olive oil
1/3 cup vegetable oil
1/4 cup red wine vinegar
1 tablespoon lemon juice
1/2 teaspoon minced garlic
1/4 teaspoon lemon, zest of
1/4 teaspoon crushed peppercorn
1/4 teaspoon celery salt
1 teaspoon worcestershire sauce
1/8 teaspoon tabasco sauce
4 (5 ounce) boneless skinless chicken breasts
2 tablespoons butter
1/4 cup all-purpose flour

Nutritional information

1426.8
Calories
786 g
Calories From Fat
87.3 g
Total Fat
27.3 g
Saturated Fat
215.6 mg
Cholesterol
1120 mg
Sodium
104.8 g
Carbs
6.4 g
Dietary Fiber
7.7 g
Sugars
53.3 g
Protein
695g
Serving Size

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Amerigos Chicken Tuscany

Features:
    Cuisine:

    Just to let you know.... You can still eat at Amerigo's in Nashville, TN! I worked there many years ago and still go to eat there every chance I get. Chicken Tuscany is my favorite menu item...

    • 95 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Amerigo’s Chicken Tuscany, This recipe is from a restaurant in Atlanta which is no longer in business, but this was one of their signature dishes and is truly delicious (The marinating time is not included in the prep time), Just to let you know You can still eat at Amerigo’s in Nashville, TN! I worked there many years ago and still go to eat there every chance I get Chicken Tuscany is my favorite menu item


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    Steps

    1
    Done

    For the Marinade: in a Medium Bowl Whisk Together Oils, Vinegar, Lemon Juice, Garlic, Lemon Zest, Peppercorns, Celery Salt, Worcestershire Sauce and Tabasco.

    2
    Done

    Add Chicken Breasts and Place in Refrigerator to Marinate For Several Hours.

    3
    Done

    For the Brown Sauce: in a Medium Saucepan, Over Mediium Heat, Melt Butter.

    4
    Done

    Add Flour and Whisk Together Over Heat For 1- 2 Minutes.

    5
    Done

    Add Chianti and Beef Stock, Whisking Constantly.

    6
    Done

    Bring to a Boil, Then Reduce Heat to Medium Low and Simmer About 10 Minutes.

    7
    Done

    For the Chicken: Remove Chicken Breasts from Marinade and Pat Dry.

    8
    Done

    Coat Each Breast First With Flour, Shaking Out Excess; Then in Egg Wash; Then in Bread Crumbs.

    9
    Done

    Make Sure to Completely Cover Breast With Breading.

    10
    Done

    in a Large Heavy Non-Stick Skillet, Heat Olive Oil Over Medium-High Heat.

    11
    Done

    Place Breasts in Pan and Cook Until Browned Lightly on Each Side, About 4 Minutes Per Side.

    12
    Done

    Remove and Keep Warm.

    13
    Done

    in Another Pan, Melt Butter, Add Mushrooms and Cook Until They Begin to Soften, 1 to 2 Minutes.

    14
    Done

    Add Tomatoes and Garlic and Cook, Stirring Constantly, For Another Minute.

    15
    Done

    Add Herbs and Green Onions and Toss to Combine.

    Avatar Of Gabriel Simmons

    Gabriel Simmons

    Smoke master specializing in tender and juicy smoked meats with a signature rub.

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