Chicken Frangelica

• 2 large boneless skinless chicken breasts
• 4 tablespoons flour
• 2 tablespoons white wine worcestershire sauce (Lea & Perrins)
• salt and pepper
• Sauce
• 2 -3 tablespoons extra virgin olive oil (EVOO)
• 2 teaspoons minced garlic
• 2 tablespoons Wondra Flour
• 1 tablespoon lemon juice
• 6 tablespoons white wine worcestershire sauce
• 3 ounces evaporated milk
• 2 fluid ounces Frangelico
• 1/2 teaspoon dried rosemary
• 1/2 cup fresh sliced mushrooms
• salt and pepper

1. In a 350u0b0F electric skillet, heat olive oil; add minced garlic and brown.
2. Pound chicken breasts with mallet to 1/2 in thickness; dredge in flour after moistening with white wine Worcestershire; salt and pepper to taste.
3. Fry in EVOO and garlic until brown.
4. Transfer to plate.
5. Add 6 tablespoons white wine Worcestershire to drippings in pan; saute mushrooms until tender in drippings.
6. Reduce heat; add cream, bring to a near boil and add flour.
7. Add rosemary and lemon juice; let cook for 1 minute.
8. Add water if necessary to thin.
9. Add 2 capfuls of Frangelica and cook for 1 minute.
10. Pour over chicken and serve with rice.
11. Makes 2 servings.

chicken breasts, flour, white wine worcestershire sauce, salt, sauce, extra virgin olive oil, garlic, wondra flour, lemon juice, white wine worcestershire sauce, milk, fluid ounces frangelico, rosemary, mushrooms, salt

Taken from www.food.com/recipe/chicken-frangelica-82634 (may not work)