Clay's Kitchen : Chicken Recipes

Chicken Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Pollo Capri

Recipe from: Feat Your Eyes, adapted from Bella's Italian Cafe, Tampa, Florida
Servings: 2

If you love chicken paired with mushrooms, you'll love this quick and simple Italian classic: Sauteed chicken breasts topped with smoked mozzarella and three varieties of mushrooms simmered in white wine. This recipe was passed around at work and has become a favorite at our office pot lucks. I've tweeked it a-bit without compromising on flavor. ENJOY! (It's more than just a word, it's a promise.)

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
½ cup breadcrumbs
extra virgin olive oil
2 slices smoked mozzarella cheese
mushroom, Tre Fungi (see recipe below)
1 cup white wine

Rinse and gently pat dry chicken breasts. Flatten chicken breasts and season with salt and pepper. 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. Place enough olive oil into a large frypan to coat surface and add the chicken breasts. Sauté until nicely brown, flip and repeat on the other side. Top each chicken breast with cheese; cover the pan and allow the cheese to melt.

Heat the Tre Fungi with white wine in a separate pan until it starts to bubble. Pour on top of chicken and serve with rice pilaf and steamed asparagus.

Tre Fungi

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 ½ cup hot water, chop fine, reserve th
e liquid.
2 teaspoons garlic, fincely minced
1 teaspoon fresh rosemary, roughly chopped
kosher salt, to taste
½ teaspoon fresh ground black pepper
1 tablespoon fresh parsley, roughly chopped

Sauté the sliced Portobello and button mushrooms in oil and butter. When mushrooms begin to lose their water, add porcini mushrooms, garlic, and rosemary; sauté for 10 minutes. Add the reserved porcini liquid. Bring to a boil, add salt and pepper. Remove from heat. Bring to room temperature and add parsley; chill.


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