1 1/2 tablespoons vegetable oil
7 cloves garlic, minced
4 cups chicken broth
4 (10 ounce) cans chicken broth
1 tablespoon chopped fresh parsley
2 tablespoons chopped fresh parsley
1 tablespoon crushed red pepper
salt and pepper to taste
1 1/2 cups all-purpose flour
1 teaspoon dried basil
3/4 cup crumbled feta cheese
1/4 cup chopped fresh parsley
1/4 cup oil for frying
1/2 cup olive oil
1 cup chopped green onions
Heat oil in large skillet over high heat. Fry garlic, stirring, for about 2 minutes, or until golden. Remove from skillet and stir in broth, chicken broth, parsley, pepper, salt and pepper. Heat until the chicken is cooked through, about 10 minutes.
Reduce heat to medium-low. Fry garlic for about 2 minutes, or until golden. Transfer chicken to a clean, dry dish and add olive oil, 1/4 cup olive oil, green onions, parsley, tomato and lemon juice. Stir gently and cook for 1 to 2 minutes, or until heated through. Remove chicken from the oil and toss with the basil salad dressing and feta cheese. Garnish with parsley leaves and serve.
I didn't really expect much from this but I was really surprised. I hate Pisco, I love fruity smooth drinks and this was too sour for me. But I will make this again.