1 1/2 lbs chicken breast
1/3 cup Olive oil
1/4 cup butter
2 tbsp butter
2 onions finely chopped or 2 shallots
1 stem of fresh fennel
2 whole garlics - crushed
1 cup white wine
1 3/4 cup chicken stock
1/2 cup heavy cream
1 lb. fresh peas - cooked
parsley & basil
1 lb. fusilli
Heat 2 tbsp. sweet butter in a small saucepan and cook the onions. Stirring
until light brown. Set aside.
Heat the olive oil in a large skillet. Dredge the pieces of chicken in flour and
salt & pepper. Cook until brown.
Pour the oil & fat from the skillet. Add the butter & garlic to the chicken. Add
the onion & blend. Add the wine and cook about 1 minute. Add the chicken broth.
Bring to a boil and cover. Let cook, covered over high heat for about 15
Before serving add peas and heavy cream.
Cook fusilli until barely tender.
Pour chicken and peas over fusilli. Garnish with hot red pepper flakes and
plenty of chopped parsley.