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"To read a book about a country's cuisine isn't simply to go looking for 'good things'; it is also to better know - by means of the recipes - the customs and the richness or poverty of a place, and the spirit of those who inhabit it. It is above all, to participate in the symbolic celebration of the shared repast."

~ Ginette Olivesi-Lorenzi, La Cuisine Mentonnaise



Savoring Tuscany : Recipes and Reflections on Tuscan Cooking

Savoring Tuscany : Recipes and Reflections on Tuscan Cooking (The Savoring Series)
by Lori De Mori

Part of the Savoring Series, which is one of my favorite series of books about Regional Cuisine, Savoring Tuscany is a beautiful book filled with sumptuous recipes and delectable writing about the cuisine and culture of Tuscany. As with all the books in the series, Savoring Tuscany is put together beautifully and all of the recipes are well written and presented. The recipes that we tested were all superb and the book is an excellent source for fans of Tuscan cuisine.


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Recipe - Tuscan Fried Chicken
by Wen Zientek-Sico

For those who only think of chicken coated in a thick batter and deep fried when the words "fried chicken" are mentioned, this recipe will be a wonderful experience. There is something very special about chicken cooked simply in butter and served with the pan drippings that just will knock your socks off. This very traditional Tuscan preparation of chicken highlights the simplicity and beauty of Tuscan cuisine.

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Tuscan Fried Chicken

For those who only think of chicken coated in a thick batter and deep fried when the words "fried chicken" are mentioned, this recipe will be a wonderful experience. There is something very special about chicken cooked simply in butter and served with the pan drippings that just will knock your socks off. This very traditional Tuscan preparation of chicken highlights the simplicity and beauty of Tuscan cuisine. For best results, use the freshest chicken possible. I like serving these with a tossed salad, green beans, potatoes cooked in a brown butter sauce, and a light and fruity white wine.

4 boneless skinless chicken breast halves
Flour
Salt
Freshly ground black pepper
3 tablespoons unsalted butter

Rinse and pat dry the chicken breasts. Lightly dust with flour and season with salt and pepper. Melt the butter over medium high heat in a large heavy skillet. Fry for one minute on each side, and then reduce the heat to medium-low and cover. Cook for 15-20 minutes more or until cooked through. Serve the chicken with the browned butter pan drippings, scraping the pan to remove any cooked bits.

Makes 4 servings

Preparation Time: 5 minutes
Cooking Time: 20 minutes
Total Time: 25 minutes

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