Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Chicken breast 8 Scallions
Halves, skinless Quartered, with tops
4 Chicken thighs, skinless 2 Garlic clove(s), minced
1/2 c All-purpose flour 1 1/2 c Dry white wine
1/2 ts White pepper 8 Cherry tomatoes
1/2 ts Cayenne 1 c Mock Sour Cream
2 tb Canola oil 1 tb Achiote
16 sm Mushrooms, quartered Basil, minced to garnish

Rinse chicken in water and pat dry. In a paper bag, combine flour,
white pepper and cayenne. Place a piece of chicken in the bag, hold
closed and shake to coat the chicken. Remove chicken to a dry surface
and continue until all chicken has been thoroughly floured. Reserve
flour mix.

Preheat oven to 200 F and place a large serving dish inside to warm.

Heat a deep skillet or Dutch oven until a drop of water sizzles away.
Add canola oil and spread to cover skillet. Brown chicken on all
sides and remove to warm plate in oven. Maintain skillet on stove
over medium heat.

Add mushrooms, scallions, and garlic to skillet and saute for 2-3
min. In a bowl, combine wine and 2 tbs of reserved flour mixture and
blend; then add to skillet. Discard remaining flour. Add cherry
tomatoes, Mock Sour Cream, and achiote. Cover and simmer for 15 min
or until sauce starts to thicken.

Pour sauce over chicken, garnish with basil and serve.

Healthy Southwestern Cooking
by Bob Wiseman
ISBN 0-87358-618-2
pg 90-91
Submitted By DIANE LAZARUS On 11-27-95

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