Chicken Frangelico

This is another often requested recipe. It has a heavenly fragrance. It's not too spicy for kids, but has enough flavor to endear itself to the grown ups.


Chicken Frangelico (as modified from Colorado Collage)

1/2 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tsp curry powder
3 Tbs flour
1 1/2 lb boneless, skinless chicken breasts cut in 1" cubes
1/4 cup butter or olive oil
1/2 lb mushrooms, sliced
1/4 + cup Frangelico (hazelnut liqueur)
3 Tbs lemon juice
1 tsp grated lemon zest (~ 1 lemon's zest)
1 Tbs cornstarch
1 1/2 cups chicken broth

In pie dish mix spices and flour.
Coat cut chicken in flour mixture.
Brown on all sides in skillet with oil or butter coated chicken.
Add mushrooms, Frangelico, lemon juice, and zest.
Simmer 5 minutes.
In a small bowl combine cornstarch and chicken broth.
Stir into chicken mixture.
Cook over low heat until mixture bubbles and thickens.

Serve over pasta.


Notes and modifications:

This doubles and triples well. I will often thicken a large batch in a casserole dish in the oven as my skillet isn't big enough for a triple batch.

This freezes and reheats well.

If you like extra sauce, add more chicken broth and Frangelico.

I've never been told I added to much garlic or Frangelico.

This is another dish we made on the boat, modifying it with turkey, dehydrated mushrooms, and chicken bullion. Hunger makes the best sauce, and we enjoyed it just as much there as here.

A husband who cooks

I'm part Italian, my husband is not. Ironically he's the one who makes this dish at our house. No matter how I try to doctor it up, his is better, so here it is.


Steve's Chicken Marsala

1 lb boneless, skinless chicken breasts
1/4 large onion, chopped
2 cloves garlic, crushed
1/2 lb mushrooms, slices
3 Tbs flour
1/2 tsp pepper
3/4 tsp salt
1 Tbs olive oil
2 Tbs olive oil + 2 Tbs butter
1/4 + cup Marsala wine
1/2 + cup chicken broth
dash of thyme
salt to taste

Slice chicken into cutlets and pound flat.
Mix flour, pepper and salt together in a pie plate.
Saute onions and garlic in 1 Tsp olive oil, remove.
Add 2 Tbs butter and 2 Tbs olive oil to skillet.
Dredge chicken in flour mixture and brown in oil and butter, remove.
Saute mushrooms in remaining oil, remove.
Add Marsala to skillet, scraping skillet.
Add broth and cook a couple of minutes.
Return onions and mushrooms and cook 1-2 minutes.
Return chicken, add thyme and salt and cook until sauce thickens.

Serve over pasta

Notes and modifications:

This recipe can be successfully doubled or tripled. To do so I use a casserole dish placed in a warm oven to collect all the bits as they are removed, and thicken the whole lot in the oven.

If you like extra sauce for the pasta, use extra chicken broth and marsala.

No one has ever complained if I add extra garlic.

When we lived on a boat and had limited supplies we successfully made this using a turkey breast, dehydrated mushrooms, and chicken bullion. It probably didn't taste as good as the regular recipe, but was damn good boat food.