Chicken Orobianco
Nancy Quinnpage 42
Ingredients
- 1/4 Cup Olive Oil
- 4 Whole Chicken Breasts, boned, split, skinned
- 2 Cups Orobianco Wine (medium dry white)
- 1 Teaspoon Salt
- 2 Tablespoons Cornstarch
- 2 Cloves Garlic, quartered
- 2 Pounds Hot Italian Sausage, in casing
- 1/2 Pound Mushrooms, sliced
- 1/4 Cup Water
Instructions
Heat oil until hot but not smoking. Brown garlic until golden. Remove and discard garlic. Brown the chicken and sausage. Remove from pan. Spoon off all but 2 tablespoons of the drippings. Return chicken and sausage to the pan. Add wine, mushrooms and salt. Heat to boiling. Reduce heat to low. Cover and simmer 30 minutes or until chicken is tender. Baste with the sauce occasionally. Remove meat and cover to keep warm. Blend water and cornstarch in a cup until smooth. Gradually stir into the hot liquid and cook over medium heat until thickened. Pour sauce over the meat and serve.