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Main Dishes

Chicken Vesuvius - 1998
​​​​​​​​​​​​​​​​​​​​Recipe courtesy of Tony Greco

INGREDIENTS
  • 3 pounds  chicken breasts without skin
  • ½ cup  flour
  • salt and pepper
  • 1 ¼ teaspoons  tarragon
  • 2 tablespoons  butter
  • 2 tablespoons  extra virgin olive oil
  • 1 cup  shallots -- sliced
  • 1 cup  mushrooms -- sliced
  • ½ cup  fresh parsley -- chopped
  • 3 garlic cloves -- minced
  • 6 medium  potatoes

Sauce:
  • ½ teaspoon  oregano
  • ½ teaspoon  tarragon
  • 3 ounces  white wine

PREPARATION
Mix flour, salt, pepper, and tarragon in a plastic bag. Shake chicken in bag to coat. Sauté chicken in oil and butter until brown. Remove chicken, but do not discard remaining oil. Parboil potatoes, then slice and fry in remaining oil. Add chicken, shallots, mushrooms, parsley and garlic, and add ingredients for sauce. Mix thoroughly, simmer and top with parsley and Parmesan.

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  • Home
  • Breakfast
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  • Appetizers & Starters
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  • Sauces
  • Vegetables & Sides
  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking