ermerins-ga.com

Chicken Osso Bucco

________________________________________________


Number of Servings: 4

INGREDIENTS
8 medium chicken breasts
2 TBSP all-purpose flour
2 TBSP olive oil
1/2 cup chopped carrot
1/2 cup chopped onion
1/2 cup chopped celery
4 cloves garlic – minced
1/2 cup dry white wine or chicken broth
8oz tomato sauce
1/4 cup chicken broth
1 tsp finely shredded lemon peel
1 TBSP lemon juice
1 sprig fresh thyme
1 bay leaf
2 cups dried penne pasta
snipped fresh parsley (optional)

DIRECTIONS
Remove any skin from chicken. Place flour in a plastic bag. Add chicken, a few pieces at a time, shaking to coat. In a 10-inch skillet, brown chicken in hot oil over medium heat, about 5 minutes per side until golden brown. Remove chicken; set aside. Add carrots, onion, celery, and garlic to the skillet. Cook and stir for 4-5 minutes, or until lightly browned. Carefully add wine to skillet, scraping up any browned bits. Stir in tomato sauce, the 1/4 cup chicken broth, the lemon peel, lemon juice, thyme, and bay leaf. Return chicken to skillet. Bring mixture to boiling; reduce heat. Cover and simmer for 35 to 40 minutes more, or until chicken is done. Discard thyme and bay leaf. Meanwhile, prepare penne according to package directions. Drain well. To serve, spoon chicken and sauce over pasta. Garnish with snipped parsley, if desired.