Spicy Chicken with Sauce over PastaFrom KING GEORGE IV INN
1 large chicken breast, cut in half
flour, for dredging
4 Tbsps. unsalted butter
3 Tbsps. olive oil
1 medium onion, peeled
5/8 cup whole milk
3/4 cup tomato sauce
1 chicken bouillon cube
1 tsp. paprika
6 to 8 drops Tabasco sauce
1 to 1 1/2 tsps. salt
Freshly ground pepper to taste
5 sprigs Italian parsley.
Dredge chicken pieces is flour and saute' them in butter and oil in a saute' pan, until brown on both sides.
Mince the onion and add it to the chicken. Continue cooking until the onion is limp. Mix the milk with the juice of the lemon half and add to the chicken. Add the tomato sauce, bouillon cube, paprika, Tabasco, salt and pepper.
Stir the sauce well, bring to boiling, cover the pan, lower the heat and simmer the chicken for about 20 minutes or until tender. Stir 2 or 3 times as the chicken cooks.
Mince the parsley leaves with a bit of the stem and mix with the grated rind of the lemon. Stir parsley and lemon rind into the pan. Cook another 5 minutes.
Serve over angel hair pasta and garnish with freshly steamed broccoli.