Recipe ingredients
- 1-1/2 lbs chicken breast
- 1/3 cup olive oil
- 1/4 cup butter
- 2 tablespoon butter
- 2 onions finely chopped or 2 shallots
- 1 stem of fresh fennel
- 2 whole garlics, crushed
- 1 cup white wine
- 1 3/4 cup chicken stock
- 1/2 cup heavy cream
- 1 lb. fresh peas, cooked
- Fresh parsley, chopped
- Red pepper flakes
- 1 lb. fusilli
Recipe method
- Heat 2 tbsp. sweet butter in a small saucepan and cook the onions. Stirring until light brown. Set aside.
- Heat the olive oil in a large skillet. Dredge the pieces of chicken in flour and salt and pepper. Cook until brown.
- Pour the oil and fat from the skillet. Add the butter and garlic to the chicken.
- Add the onion and blend. Add the wine and cook about 1 minute. Add the chicken broth. Bring to a boil and cover. Let cook, covered over high heat for about 15 minutes.
- Before serving add peas and heavy cream. Cook fusilli until barely tender.
- Pour chicken and peas over fusilli. Garnish with hot red pepper flakes and plenty of chopped parsley.
Other italian recipes:
Fusilli chicken recipe
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