Julho 31, 2010 | Visitas: 3
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Chicken Valdostano

  • 2 tablespoons all−purpose flour
  • 6 boneless chicken breasts, pounded to ¼ inch thickness
  • ¼ cup unsalted butter or margarine
  • 10 mushrooms, thinly sliced
  • ¾ cup dry white wine
  • ¾ cup veal stock (OR chicken stock OR turkey stock)
  • 2 to 3 tablespoons fresh chopped parsley
  • freshly ground white pepper to taste
  • 6 thin slices prosciutto ham
  • 6 thin slices fontina cheese

  1. Lightly flour chicken breasts, shaking off excess flour. In a large skillet
  2. over low heat, melt butter/margarine. Add chicken and saute until lightly
  3. browned, about 2 minutes each side. Remove with slotted spatula and set
  4. aside.
  5. Increase heat to medium low. Add mushrooms and saute until juices are
  6. rendered, about 4 minutes. Add wine and simmer until reduced by ¼, about 3
  7. to 4 minutes. Increase heat to medium high. Add stock, parsley and pepper
  8. and simmer until sauce reduced to 1 cup, about 10 minutes.
  9. Reduce heat to low. Top each chicken breast with a slice of prosciutto and
  10. a slice of fontina cheese. Return chicken to skillet and cook just until
  11. cheese melts. Transfer chicken to individual plates and top each with some
  12. of the mushroom sauce before serving.


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