Ingredientes
- 1−1/2 lbs chicken breast
- ⅓ cup Olive oil
- ¼ 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
- 1¾ cup chicken stock
- ½ cup heavy cream
- 1 lb. fresh peas − cooked
- fresh parsley − chopped
- red pepper flakes
- 1 lb. fusilli
Preparação
- 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
- 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.
