Dining In 2015

Page 49

Courtesy of Matteo’s Italian Specialties


Chicken Palermo Serves 4 Total time to prepare and cook: 30 minutes

Ingredients ➜ 4 skinless boneless ➜ ➜ ➜ ➜ ➜ ➜

chicken breasts 1 tablespoon salt 1 tablespoon black pepper 1 cup all purpose flour 1/4 cup olive oil 3/4 cup chicken stock 1/2 cup canned crushed tomatoes

➜ 1/2 cup heavy cream ➜ 1/4 cup grated Romano cheese

➜ 1/2 cup small diced sun-

dried tomatoes in olive oil

➜ 1 cup shredded aged Asiago cheese

➜ Chopped fresh parsley for garnish

Directions Pre-heat oven to 375 degrees. Rinse chicken breasts, trim fat and pound thin. Season chicken breasts with salt and pepper and dredge in flour. Heat olive oil in sauté pan, over medium heat. Pan sear chicken in pan 3-4 minutes on each side and transfer to a baking sheet pan. Set aside. Add chicken stock and deglaze your pan, scraping away any fond (browned bits) from the pan. Bring to a simmer. Adjust flame if too high. Add crushed tomatoes and cover. Bring to a boil. Reduce heat and add heavy cream. Simmer together for about 3- 4 minutes. Turn off heat and stir in grated Romano cheese. Spoon 3 tablespoons of sauce onto each chicken breast. Top each chicken breast with 3 tablespoons of Asiago cheese and 2 tablespoons of sun-dried tomatoes. Bake in oven about 5 minutes until cheese is melted. Garnish with fresh parsley. I like to serve my chicken with roasted asparagus, red pepper, baby bella mushrooms and couscous.

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