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Chicken Messina
This is a great example of Creole-Italian cookery, inspired by the flavors of Siciliy. It's a robust dish in flavor, but light on the stomach.
- 4 boneless, skinless chicken breasts
- 1 cup flour
- 1 egg
- 1 1/2 cups milk
- Seasoned breadcrumbs
- 1/2 stick butter
- 1/4 cup extra virgin olive oil
- 1 cup quartered artichoke hearts
- 1/3 cup chopped green onions
- 1/3 cup sliced black olives
- 1/3 sliced fresh mushrooms
- 2 cloves garlic finely chopped
- 1 Tbs. plus 1 tsp. lemon juice
1. Wash chicken, pound it out, and roll it in flour. Dip it in a wash made with the egg and the milk, then coat it with the seasoned bread crumbs.
2. Heat the butter in a skillet and fry the chicken until golden brown. Drain on paper towels and keep warm.
3. Add the the olive oil to the pan, and when it's hot enough to shimmer add the artichoke hearts, green onions, garlic, black olives, and mushrooms. Cook until the mushrooms are just a little soft. Add the lemon juice and stir.
4. Pour sauce over chicken and serve with a side order of pasta with either cream sauce or garlic and olive oil.
Serves four.