Chicken Frangelica - cooking recipe

Ingredients

2 large boneless skinless chicken breasts
4 tablespoons flour
2 tablespoons white wine worcestershire sauce (Lea & Perrins)
salt and pepper
Sauce
2 -3 tablespoons extra virgin olive oil (EVOO)
2 teaspoons minced garlic
2 tablespoons Wondra Flour
1 tablespoon lemon juice
6 tablespoons white wine worcestershire sauce
3 ounces evaporated milk
2 fluid ounces Frangelico
1/2 teaspoon dried rosemary
1/2 cup fresh sliced mushrooms
salt and pepper

Preparation

In a 350\u00b0F electric skillet, heat olive oil; add minced garlic and brown.
Pound chicken breasts with mallet to 1/2 in thickness; dredge in flour after moistening with white wine Worcestershire; salt and pepper to taste.
Fry in EVOO and garlic until brown.
Transfer to plate.
Add 6 tablespoons white wine Worcestershire to drippings in pan; saute mushrooms until tender in drippings.
Reduce heat; add cream, bring to a near boil and add flour.
Add rosemary and lemon juice; let cook for 1 minute.
Add water if necessary to thin.
Add 2 capfuls of Frangelica and cook for 1 minute.
Pour over chicken and serve with rice.
Makes 2 servings.