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Chef Tip
When sautéing chicken, you should pre-heat the pan and oil. If you don’t hear the ‘sizzle’ when you place
the chicken into the pan, it’s not hot enough.
Nutrition Information:
Calories: 557.90
Protein: 48.39
Carbohydrate: 26.56
Total sugars: 3.49
Fat: 27.88
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Chicken Pantelleria
2 Servings
| 2 Tbsp. |
Canola Oil |
| 1/4 cup |
Flour |
| Pinch |
Salt |
| Pinch |
Pepper |
| Two 6 oz. |
Chicken breasts-tenderized to consistent size |
| 2 Tbsp. |
Shallots |
| 1/2 cup |
Mushrooms |
| 4 oz. |
Pellegrino Wine |
| 4 oz. |
Cream of Chicken Soup |
| 2 Tbsp. |
Dry Sun Dried Tomatoes (not packed in oil) |
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- Preheat canola oil in a sauté pan over medium heat.
- In a small bowl large enough to coat a chicken breast, season the flour with salt & pepper.
- Dredge each chicken breast in the seasoned flour and place chicken in sauté pan.
- Sauté chicken for approximately 4 minutes on each side.
- Remove chicken from the pan and set aside on a plate.
- Add the shallots to the sauté pan and allow them to cook for approximately 3-4 minutes. You want the shallots to brown slightly or ‘caramelize’.
- Next, add the mushrooms to the pan and allow them to cook with the shallots.
- Carefully add the Pellegrino wine to the pan. (Careful of a possible flame from the alcohol).
- Add the chicken stock and sun dried tomatoes and cook down until the sauce reduces.
- Bring the chicken back to the pan once all of the ingredients are in the pan.
- We suggest you serve it shingled over garlic mashed potatoes and topped with the mushroom-sun dried tomato sauce.
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