This dish goes very well with Fettuccine Alfredo, Capellini aglio e olio or some rice pilaf (or risotto) and sauté rapini ( broccoli rabe ).For a wine, go with a good Chianti Classico, Pinot Nior or Calif. Chard. I personally like my reds on the heavier side. This will be "del'arte di mangiare bene. (the art of eating well)
- 1 lb. chicken breasts, pounded to a 1/4 - 1/2 inch thick medallion size slices
- 1 cup flour
- 1/2 cup extra virgin olive oil
- 1/2 stick butter
- chopped fresh garlic to taste
- 10-12 fresh basil leaves
- salt & pepper to taste (Kosher salt & fresh ground if available)
- 1/4 pound sliced fresh mushrooms or drained can of straw
- cup of chicken or beef stock pending what meat you use
- 1/2 teaspoon of roux
- Dry Marsala Wine (do not cook with any wine you wouldn't drink)
1. Pound the chicken into slices, moisten with little milk, coat them with flour and shake off the excess.
2. Put 1/2 the butter and 1/2 the oil in a large sauté pan or non-stick skillet and place over high heat. Be careful not to burn the butter. Do not lower heat; remove from burner if required.
3. When the butter is melted add the veal and cook the first side until lightly brown, 1 min. max.
4. Turn the chicken and drizzle with marsala by placing your thumb over the top of the bottle to control the flow, approximately 1/4-cup.
5. S & P to taste and cook until lightly brown and keep an eye on them since the marsala thickens quickly and can burn easily.
6. Remove from the pan and keep warm. Repeat the process unless you have a 14" pan.
7. Add remaining butter & oil, add some garlic, mushrooms, the basil, and sauté for about 1 minute. Deglaze the pan by adding more wine and let reduce slightly. NOTE: If you tip the edge of the pan over the flame it will ignite (flambè) and flame up to burn off the alcohol.
8. Add stock and sprinkle with a pinch of flour to thicken or use a 1/2 teaspoon of roux. This should take about a minute or so.
9. Pour over chicken and serve.
ROUX: This is the best thickening agent and can be used in anything. Demi-glaze, Gravies, Soups, etc.
Equal parts butter & flour. Melt butter, slowly whisk in flour and simmer until golden brown and remove from flame. DONE! When using a roux it must be at room temp or cooler than the product being cooked. Over med. Heat, stir in a little roux until dissolved and let thicken. Start off with a teaspoon per qt. of liquid, or fraction thereof, and add as required.
This may look like a lot of work and too much oil, butter or spices but trust me, if you skimp, it will not taste the same. Also, if you don't want to use chicken breast you can substitute turkey breast or veal.
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Source: SOUTH SIDE SOCIAL CLUB COOKBOOK
Submitted By: VINCENZO PAOLINO
POLLO DELLA CASA