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CARMINE'S CHICKEN

1/4 cup all-purpose flour
4 boneless, skinless chicken breasts, cut in half lengthwise (about 1-1/2 pounds total)
2 tablespoons olive oil
1/2 pound sweet Italian sausage, cut into 1-inch pieces
2 potatoes, peeled and cut into wedges
6 pepperoncini, cut in half and stems removed
1/2 cup dry white wine
2 tablespoons fresh lemon juice
6 garlic cloves, chopped
2 sprigs fresh rosemary
1 can (14 ounces) ready-to-use chicken broth
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons butter

Place the flour in a shallow dish. Add the chicken strips and turn to coat completely with the flour.

In a large skillet, heat the oil over medium-high heat. Add the chicken and cook for 2 to 3 minutes per side, or until golden.

Add the sausage, potatoes, peperoncini, wine, lemon juice, garlic, and rosemary; saute for 2 to 3 minutes.

Add the chicken broth, salt, and pepper; reduce the heat to medium-low, cover, and simmer for 12 to 15 minutes.

Add the butter, and simmer, uncovered, for 2 to 3 minutes to allow the sauce to reduce.

GARNISHING TIP:
Sprinkle with paprika and/or fresh chopped parsley just before serving.

Servings: 4 to 6
From: Recipe from award-winning Chef Carmine Sprio of Carmine`s Restaurant.
Source: ABC7, WLS-TV, Chicago