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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