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Sunday, April 26, 2015

Pollo Capri - Adapted From Bella's Italian Cafe, Tampa, Florida

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

  • Servings: 2
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra virgin olive oil
  • 8 ounces portabella mushrooms, sliced thin
  • 10 ounces button mushrooms, sliced
  • 1 ounce dried porcini mushroom, soak in
  • 1/2 cup hot water (chop fine, reserve the liquid.)
  • 2 teaspoons garlic, fincely minced
  • 1 teaspoon fresh rosemary, roughly chopped
  • kosher salt (to taste)
  • 1/2 teaspoon fresh ground black pepper
  • 1 tablespoon fresh parsley, roughly chopped
  • 2 boneless skinless chicken breasts
  • 1 pinch kosher salt
  • 1 pinch fresh ground black pepper
  • 2 tablespoons freshly grated parmesan cheese
  • 1 beaten egg, mixed with
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup breadcrumbs
  • extra virgin olive oil
  • 2 slices smoked mozzarella cheese
  • mushroom, tre fungi (see recipe above)
  • 1 cup wine

Recipe


recipe

  • 1 tre fungi directions:.
  • 2 saute the sliced portobello and button mushrooms in oil and butter.
  • 3 when mushrooms begin to lose their water, add porcini mushrooms, garlic, and rosemary; saute for 10 minutes.
  • 4 add the reserved porcini liquid.
  • 5 bring to a boil, add salt and pepper. remove from heat.
  • 6 bring to room temperature and add parsley; chill.

recipe

  • 7 sauteed chicken directions:.
  • 8 rinse and gently pat dry chicken breasts.
  • 9 flatten chicken breasts and season with salt and pepper.
  • 10 coat chicken breasts with parmesan cheese and then paint with the egg and olive oil mixture. place into the bread crumbs and coat both sides.
  • 11 place enough olive oil into a large frypan to coat surface and add the chicken breasts. saute until nicely brown, flip and repeat on the other side.
  • 12 top each chicken breast with cheese; cover the pan and allow the cheese to melt.

recipe

  • 13 serving directions:.
  • 14 heat the tre fungi with wine in a separate pan until it starts to bubble.
  • 15 pour on top of chicken and serve with rice pilaf and steamed asparagus.

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