Chicken di Farina D’Avena

Bri Heath

For chicken:

8 raw or previously
cooked chicken breast tenders,
4 to 6 cups oatmeal
1/8 cup water
3 eggs
´ tablespoon butter,
1 tbsp garlic, minced
´ tbsp garlic juice
_ cup diced onion, raw
1 tsp lemon juice
´ tbsp basil
´ tbsp oregano
1 tsp vegetable salt
´ tsp table salt
1 ´ tsp fresh ground
1 ¨ tsp paprika
3 to 4 tbsp olive oil

Sautée onion and garlic
with ¨ tbsp butter. Once
done, mix in bowl (including
any liquid) with remaining
melted butter and water.
Add all spices. Pour _ of
mix into oatmeal, and rest
in eggs. Beat eggs and mix
oatmeal. Clean chicken, then
take (while wet) and put into
oatmeal mix. Coat lightly.
Remove, and place in egg
mix. Coat evenly. Remove and
return to oatmeal mix. Cook
in olive oil on high. Repeat for
each chicken tender.

For sauce:

1 cup butter, melted
´ tbsp basil
1 tbsp garlic
´ cup onion, diced or
2 ´ tbsp fresh ground
1 ´ tbsp salt
1 cup any dark red wine
1 cup sour cream

Sautée onion and garlic
with ¨ tbsp butter and ¨ cup
wine. Mix spices with remaining
melted butter. Add wine to
sour cream. Add sautée onion
and garlic, with any liquid, to
the butter and spices mixture.
Combine with wine and sour
cream mix. Cook all on high
for thirty to ninety seconds.
If sour cream begins to curd,
remove from heat immediately.
Pour over chicken.
Suggested sides: Mashed
Potatoes with the sauce, and
sautéed asparagus.