Garlic Sauced Chicken Over Pasta
|Meaty chicken pieces||2 Pound|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Olive oil||1 Tablespoon|
|Garlic||20 Clove (100 gm), peeled|
|Rose wine||1 1⁄4 Cup (20 tbs)|
|Water||3⁄4 Cup (12 tbs)|
|Poultry seasoning||1⁄2 Teaspoon|
|Water||1⁄4 Cup (4 tbs)|
|All purpose flour||2 Tablespoon|
|Snipped fresh basil/1 teaspoon dried basil, crushed||1 Tablespoon|
|Cooked penne pasta||1⁄2 Cup (8 tbs) (Hot)|
1. Skin chicken, if desired. Rinse chicken; pat dry. Place the 1/3 cup flour in a plastic bag. Add a few chicken pieces at a time to the flour, shaking to coat.
2. In a 12-inch nonstick skillet heat olive oil. Add chicken and garlic cloves to skillet. Cook, uncovered, over medium heat for 10 minutes, turning to brown evenly. Reduce heat; carefully add the wine, 3/4 cup water, paprika, poultry seasoning, pepper, and 1/4 teaspoon salt. Bring to boiling; reduce heat. Simmer, covered, about 30 minutes or till chicken is tender and no longer pink. Remove chicken; keep warm.
3. Skim fat from drippings. Crush garlic with the tines of a fork. Stir together the 1/4 cup water, the 2 tablespoons flour, and basil; stir into pan drippings. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more.