Italy

**//~ Chicken Scallopini ~//**
· ¼ cup chopped onion · ¼ cup oil · 3 chicken breasts ¼ cup flour · ½ tsp salt · 1/8 tsp pepper · ¼ cup mushrooms (optional) · 8oz. can of tomato sauce · ½ tsp sugar · 1 cup beef broth · Spaghetti

1. Saute onions in heated oil. Put in casserole dish. 2. Mix salt, pepper, and flour in dish, coat chicken. 3. Cook coated chicken in oil until brown then place in casserole dish. 4. Saute mushrooms in remaining oil, brown lightly. Place on top of chicken. 5. Add enough oil to pan to make 4 tbsp. Stir in flour left over from coating chicken. Make a roux and brown slightly. 6. To roux add tomato sauce, sugar and broth. Cook until thickened. 7. Pour over chicken. Cover with foil and refrigerate. Day 2 1. Bake in 350 oven, uncovered for 45 minutes. Cover with foil and cook an additional 30 minutes.

Review: This was a very flavorful dish that is fairly easy to make, even if it takes some time. The contrast of the beef broth in the sauce really brought out the flavor in the chicken. The dish contains poultry, flour, grains, and vegetables (tomato sauce). The dietary guidelines were met for most food groups, though it is suggested that you use lean chicken and lower calorie pasta for a healthier take on the recipe. This dish would be great served with salad or another side of vegetables. (Claire Delabre)

//Rating//: Medium