Amerigos Restaurant Recipes

AMERIGO'S CHICKEN TUSCANY

Steps:

• For the marinade: In a medium bowl whisk together oils, vinegar, lemon juice, garlic, lemon zest, peppercorns, celery salt, Worcestershire sauce and Tabasco.
• Add chicken breasts and place in refrigerator to marinate for several hours.
• For the brown sauce: In a medium saucepan, over mediium heat, melt butter.
• Add flour and whisk together over heat for 1- 2 minutes.
• Add Chianti and beef stock, whisking constantly.
• Bring to a boil, then reduce heat to medium low and simmer about 10 minutes.
• For the chicken: Remove chicken breasts from marinade and pat dry.
• Coat each breast first with flour, shaking out excess; then in egg wash; then in bread crumbs.
• Make sure to completely cover breast with breading.
• In a large heavy non-stick skillet, heat olive oil over medium-high heat.
• Place breasts in pan and cook until browned lightly on each side, about 4 minutes per side.
• Remove and keep warm.
• In another pan, melt butter, add mushrooms and cook until they begin to soften, 1 to 2 minutes.
• Add tomatoes and garlic and cook, stirring constantly, for another minute.
• Add herbs and green onions and toss to combine.
• Add brown sauce and bring to a boil, then remove from heat.
• Divide angel hair pasta among four plates and top with chicken and sauce.

THE EASIEST, BESTEST FOCACCIA BREAD EVER!!

Steps:

• Mix the yeast and water in a small bowl. Let proof for 10 minutes (until bubbles begin to form).
• In large bowl, stir together flour, salt, sugar, garlic powder, oregano, thyme, basil, and black pepper.
• Add the yeast mix and vegetable oil to the dry ingredients and combine.
• When dough has pulled together, turn out onto lightly floured surface and knead until smooth and elastic.
• Lightly oil a large bowl, place dough in bowl, and turn to coat with oil.
• Cover with damp cloth and let rise in warm place 25 minutes.
• Preheat oven to 425 degrees.
• Punch dough down, place on greased baking sheet.
• Pat dough into 1/2-inch thick rectangle (doesn't have to be perfect).
• Using your knuckle, make indentations in the dough about 1/2-inch apart, then prick dough with fork.
• Brush top with olive oil, then sprinkle with Parmesan and mozzarella cheese.
• Bake for 13-15 minutes until golden brown.

AMOGIO SAUCE AND MARINADE

Steps:

• Mix all ingridients in medium sauce pan over medium-high heat.
• Bring to a boil and simmer on low for 3-5 minutes.
• Serve immediately over pasta or meat as a sauce, or let stand for 30 minutes to cool before using as a marinade.

FAMOUS RESTAURANT ALFREDO SAUCE

Steps:

• Place pasta in a large pot of lightly salted boiling water. Cook until tender, about 8 minutes. Drain.
• Combine the butter, cream cheese, and half and half in a saucepan. Season with garlic salt and lemon pepper. Bring to a low boil over medium-low heat. Cook, stirring, until thickened slightly. Serve over 12 ounces of pasta.