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A menu from the Froghaven Recipe Book

print page and trim to 5" x 7" to add to your cookbook)

Kotopoulo Hilopites

Chicken With Noodles, Greek style. This was the first dinner we ate in our new house and the one we served to Larry's family on Christmas Eve, so you know it's special to us. Believe it or not, this is the reduced fat and cholesterol version, (skinless chicken, more olive oil, less butter) so we can't have it often.

Chicken with Noodles


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2 lbs. boneless skinned chicken breasts
1-8 oz. tomato sauce
1 lemon
2 tbsp. chopped parsley
salt and fresh ground black pepper
2 stalks celery, chopped
1 tbsp. butter
1/2 teas. cinnamon
3 tbsp. olive oil
1 cup grated parmesan
1 medium onion, chopped
1 lb. spinach fettucine
1 garlic clove, crushed
4 tbsp. butter
1 cup dry white wine
Drizzle 2 lbs. chicken with fresh juice of one lemon, sprinkle with salt and pepper, and let stand half an hour.

- Melt 1 tbsp. butter with 3 tbsp. olive oil, add chicken pieces and brown quickly over high heat. Remove chicken.

- Add chopped onion and crushed garlic clove; reduce heat and cook until soft.

- Add wine, tomato sauce, celery, and parsley.

- Replace chicken, cook uncovered over low heat until chicken is tender, about 30 minutes.

- Add cinnamon, cook 5 minutes longer. Taste for salt, add if needed.

- Cook fettucine, drain and arrange in shallow casserole, layered with 3/4 cup grated parmesan cheese. Pour the tomato wine sauce over the noodles. Arrange chicken pieces neatly on top layer, sprinkle with remaining 1/4 cup parmesan and dot with butter. Broil 4 inches from heat until butter is melted with cheese.

Source: Betty Wason's Greek Cookbook

serve with  Artichokes in Greek Sauce

We served this meal with a fresh fruit salad, but I think a simple green salad with vinaigrette dressing would be even better.