Spicy Chicken With Sauce Over Pasta
- 1 large chicken breast cut in half
- Flour for dredging
- 4 tablespoons unsalted butter
- 3 tablespoons olive oil
- 1 medium onion peeled
- 5/8 cup whole milk
- 1/2 lemon
- 3/4 cup tomato sauce
- 1 chicken bouillon cube
- 1 teaspoon paprika
- 6 drops Tabasco pepper sauce - (to 8)
- 1 teaspoon salt - (to 1 1/2 tspns)
- Freshly-ground black pepper to taste
- 5 sprigs Italian parsley
Dredge chicken pieces in flour and saute them in butter and oil in a saute pan until browned on all sides. Mince the onion and add it to the chicken. Continue cooking until the onion is limp.
Mix the milk with the juice of the lemon half and add to the chicken. Add the tomato sauce, bouillon cube, paprika, pepper sauce, salt, and pepper. In saute pan, stir the sauce well, bring to boiling, cover the pan, lower the heat, and simmer the chicken for about 20 minutes or until tender. Stir 2 or 3 times as the chicken cooks.
Mince the parsley leaves with a bit of the stem and mix with the grated rind of the lemon. Stir parsley and lemon rind into the pan. Cook another 5 minutes. Serve over angel hair pasta and garnish with freshly steamed broccoli.
This recipe yields 2 servings.