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1
For the marinade: In a medium bowl whisk together oils, vinegar, lemon juice, garlic, lemon zest, peppercorns, celery salt, Worcestershire sauce and Tabasco.
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2
Add chicken breasts and place in refrigerator to marinate for several hours.
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3
For the brown sauce: In a medium saucepan, over mediium heat, melt butter.
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4
Add flour and whisk together over heat for 1- 2 minutes.
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5
Add Chianti and beef stock, whisking constantly.
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6
Bring to a boil, then reduce heat to medium low and simmer about 10 minutes.
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7
For the chicken: Remove chicken breasts from marinade and pat dry.
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8
Coat each breast first with flour, shaking out excess; then in egg wash; then in bread crumbs.
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9
Make sure to completely cover breast with breading.
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10
In a large heavy non-stick skillet, heat olive oil over medium-high heat.
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11
Place breasts in pan and cook until browned lightly on each side, about 4 minutes per side.
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12
Remove and keep warm.
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13
In another pan, melt butter, add mushrooms and cook until they begin to soften, 1 to 2 minutes.
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14
Add tomatoes and garlic and cook, stirring constantly, for another minute.
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15
Add herbs and green onions and toss to combine.
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16
Add brown sauce and bring to a boil, then remove from heat.
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17
Divide angel hair pasta among four plates and top with chicken and sauce.
