In
a large pan gently cook the onions in the oil and butter for about 5-6
minutes. Lightly flour the chicken breasts and arrange in the pan with
the onions and allow to brown on medium heat taking care to turn often
and not allow the flour to stick. After 7-8 minutes wet the chicken breasts
with the white wine allow to evaporate always attentive to not let it
stick. In the meantime prepare the blend mixing the contents very well.
As soon as the chicken breasts are browned spread them with the almonds
and coriander and cook for a further 2-3 minutes, then cover with the
blended ingredients.
Turn the breasts and remove the pan dregs carefully from the meat, cook
for a further 7-8 minutes, remove from heat and serve very hot on a bed
of white cabbage previously sliced and cooked al dente in
salted water, sprinkled with crushed chilly. This is a remake of a thirteen
hundreds recipe (anonymous Tuscan of X !V sec.) which gives an extremely
decisive taste. The abundant spices and herbs do not make the dish heavy
but enlarge its flavour and aroma turning it into an extremely sensual
dish. |