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Pollo con Sambucca -- Chicken with Anise





2-1/2 lb. chicken breast, boneless (or use bone-in chicken parts)
4 tbsp. butter
4 tbsp. olive oil
2 cups fresh mushrooms, sliced
1/2 cup parsley, chopped
1 lg. onion, sliced thin and left in rings
1/2 cup half and half
4 tbsp. cornstarch
1/4 cup Sambucca or
other anise flavored liquor


Pound the chicken breasts thin. Lightly dust with flour and brown in the butter olive oil combination in a large skillet. Turn the chicken frequently to assure even browning on all sides. When well browned, add the mushrooms, onions and parsley and cook for about 10 minutes, covered, over medium heat. Remove the chicken, mushrooms and onions from the pan and keep warm.

Heat the butter/oil combination and parsley in the skillet. Meanwhile, blend together the half and half and the cornstarch until smooth with no lumps at all. When the contents of the skillet are almost to a boil, slowly add the half and half mixture, stirring constantly. Add the Sambucca, continue stirring and bring to a boil once again. Boil for about 2-3 minutes. Pour sauce over the reserved chicken and serve.

Author's Comments

Sambucca is another liqueur very much like Anisette, with Sambucca being more on the mellow and smother side than Anisette. Most Italians take their Sambucca in their espresso, or while drinking espresso. The Sambucca here gives the dish an anise or licorice flavor that is not too strong. Boiling the sauce after the addition of the liqueur helps boil away most, not all, of the alcohol, leaving behind only the flavoring.

From my cookbook: The "Old Country" Italian Cookbook, by Donald J.P. La Marca

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