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Yield: 6 Servings
Ingredients:
* 2 Frying chicken; cut in small Flour; for dredging
* 4 Oil
* 2 c Chopped onions
* 2 c Chopped celery
* 1/2 c Chopped parsley
* 2 tb Dried basil; --or--
* 1/4 c Fresh basil; chopped Salt and pepper
* 1 c Chicken broth; (approximatel
Instructions:
Dredge the chicken pieces very lightly in flour. Heat 4 Tbsp oil in a large heavy skillet and brown the chicken on all sides over medium heat. Remove and keep warm. Add a little more oil if necessary and saute the onions until transparent. Add the celery and parsley and saute stirring frequently for about 5 minutes. Stir in the basil and return the chicken to the pan. Season with salt and pepper to taste. Add the broth stir gently to blend and cook over meduim-low heat stirring occasionally until the chicken and vegetables are tender. Add a little more broth if necessary to maintain liquid level in the pan. Serves 6-8.
Ingredients:
* 2 Frying chicken; cut in small Flour; for dredging
* 4 Oil
* 2 c Chopped onions
* 2 c Chopped celery
* 1/2 c Chopped parsley
* 2 tb Dried basil; --or--
* 1/4 c Fresh basil; chopped Salt and pepper
* 1 c Chicken broth; (approximatel
Instructions:
Dredge the chicken pieces very lightly in flour. Heat 4 Tbsp oil in a large heavy skillet and brown the chicken on all sides over medium heat. Remove and keep warm. Add a little more oil if necessary and saute the onions until transparent. Add the celery and parsley and saute stirring frequently for about 5 minutes. Stir in the basil and return the chicken to the pan. Season with salt and pepper to taste. Add the broth stir gently to blend and cook over meduim-low heat stirring occasionally until the chicken and vegetables are tender. Add a little more broth if necessary to maintain liquid level in the pan. Serves 6-8.
