(Serves Four)

3 lb whole chicken, cut into pieces 2 cups fresh mushroom, sliced 2 ripe tomatoes, peeled, seeded, drained and chopped 1 cup all purpose flour 5 garlic cloves, minced Juice of half lemon 12 pepperoncini, more if you like spicy 2 tablespoons of butter 3 cups chicken stock or Bullion 4 basil leaves, chopped 1 cup dry white wine 1 cup vegetable frying oil Salt and freshly ground pepper to taste

Dry the pieces of chicken on paper towels. Heat the oil in a shallow pan over medium heat.  When the oil is hot, dredge the chicken in the flour, shaking off excess flour and add to the pan a few at a time.  Cook for about 2 minutes on each side until they stiffen slightly and turn deep yellow.  Remove from the pan to a dish and add fresh pieces into the pan until all chicken is done.

Drain oil and place all the chicken in the pan and return on burner over medium-high heat.   Add the pepperoncini, butter, garlic, mushrooms and chopped tomatoes.  Sauté for 2 minutes, then add the lemon, white wine, chicken broth, basil, salt and pepper.  Cook over medium heat until the liquid is reduced by half, and has the consistency of a sauce.

Transfer the chicken to warm serving plates, pour sauce on top and serve with your favorite side dish.

Note:  You can substitute the chicken on the bone with chicken breast by cutting the breast into 1 inch thick fillets and use the same procedure.  Just remember that the chicken breast cooks faster, so you don’t want to overcook or else it will become tough.