Recipe by Rozanne Gold >>>

No chicken entree captures our taste buds quite like this one, styled after classic Italian trattoria fare. Because it was developed with Rozanne Gold's penchant for extracting the most flavor from simple dishes, the recipe, which first appeared in our September 1994 issue, takes a mere half-hour to prepare. But the result is a dish of complex flavors worth savoring slowly, and one we knew belonged in our favorites.