Chicken Orobianco Recipe
I've tried a lot of Chicken dishes, but Chicken Orobianco remains my all time favourite. Chicken breasts with hot Italian-sausage, mushrooms and Orobianco makes it so tasty that if you serve them at your party your guests are sure to come back for a second round! So for the next party you plan at your place try it out and let me know how you like the dish!
Ingredients
1/4 cup olive oil
2 garlic cloves, quartered
4 whole medium-sized chicken breasts, boned and each cut in half
2 pounds hot Italian-sausage links
2 cups Orobianco or other medium-dry white wine
1/2 pound mushrooms, sliced
1/2 teaspoon salt
1/4 cup water
2 tablespoons cornstarch
Directions
1. In 12-inch skillet over medium heat, in hot olive oil, cook garlic until golden; with slotted spoon, remove garlic from oil; discard garlic. In drippings in skillet, over medium-high heat, cook chicken and sausages, a few pieces at a time, until browned on all sides. Spoon off all but 2 tablespoons drippings. Return chicken and sausages to skillet. Stir in wine, mushrooms, and salt; heat to boiling.
2. Reduce heat to low; cover skillet and simmer 30 minutes or until chicken is fork-tender, basting occasionally with liquid in skillet. Arrange chicken and sausages on warm platter.
3. In cup, blend water and cornstarch until smooth; gradually stir into hot liquid and cook over medium heat, stirring constantly, until mixture thickens slightly and boils. Spoon some sauce over chicken. Pass remaining sauce in gravy boat.
2. Reduce heat to low; cover skillet and simmer 30 minutes or until chicken is fork-tender, basting occasionally with liquid in skillet. Arrange chicken and sausages on warm platter.
3. In cup, blend water and cornstarch until smooth; gradually stir into hot liquid and cook over medium heat, stirring constantly, until mixture thickens slightly and boils. Spoon some sauce over chicken. Pass remaining sauce in gravy boat.
