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D’Alberto Family Cookbook: Nisky ’97 Chicken

I made up this recipe for Lauren’s high school graduation party.  there are no exact measurements for any of the ingredients.  So you decide to try it, you’ll just have to “wing” it.

*Boneless Chicken Breasts, Cut Into Chunks.

*Bread Crumbs & Flour Mixture.

*Eggs And A Little Water, Beaten.

*Oil And Margarine.

*Onions & Garlic, Very Finely Chopped.

*Black Olives Sliced.

*Fresh Mushrooms Sliced.

*White Wine.

*Assorted Seasonings (Salt, Pepper, Parsley, Dill…Whatever You Like Best).

*Knorr Garlic Herb Pasta Sauce Mix.

Dip chicken first in the bread crumb/flour mixture, then into the egg/water mixture.  Saute chicken in oil/margarine mixture until golden brown.  Remove chicken from skillet to greased baking dish.  Add onions, garlic, seasonings, and wine to skillet and cook until softened.  Add mushrooms, olives, (and more wine if desired).  Spread entire mixture over chicken.  Prepare sauce mix as package directs and pour all over it. Bake in a 350 degree oven until heated through and you’re sure the chicken is completely cooked (20-30 minutes?)

If the chicken doesn’t turn out alright, you can always drink the rest of the wine and call Boston Market for take out.

Recipe Submitted by Rosemary Prock

 

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One Comment Post a comment
  1. This reminded me of my mom’s fried chicken. She always dipped the pieces in egg before rolling them in either cracker crumbs or bread crumbs before frying. I’m not sure what herbs she used on them, but they were truly finger licking good and served every time we had company. Of course, we had 5,000 chickens!

    Like

    April 7, 2019

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