 |
Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 2 |
|
One of the chefs in a local Italian Ristorante developed this recipe for his customers and it is died and gone to heaven delicious. It can easily be doubled for more than two. It has all my favorite foods in it and can be served with a green salad and choice wine to make you and your guests want it again and again! Ingredients:
1 chicken breast (8-10 oz.) |
1 tablespoon butter |
1 tablespoon olive oil |
1 whole egg |
1/4 cup flour |
1/4 cup italian breadcrumbs |
1 ounce brandy |
1 garlic clove |
1 tablespoon shallot |
1 cup heavy cream |
1/2 cup mushroom, sliced |
1/4 cup fresh spinach |
3 -4 ounces gorgonzola, crumbled |
3 -4 ounces fontina or 3 -4 ounces mozzarella cheese, shredded |
salt and pepper |
Directions:
1. Dust chicken breast(s) in flour, then dip in egg, followed by a coating of breadcrumbs.
2. Pan fry lightly on medium/high heat with olive oil and butter for 2-3 minutes per side until golden brown.
3. Stir in garlic, shallots, brandy, spinach, mushrooms, heavy cream, salt and pepper; simmer to reduce for 5 minutes.
4. Add gorgonzola, then turn off heat.
5. Place chicken breast(s) in heat-resistant dish and pour sauce over the chicken.
6. Top with fontina or mozzarella and bake at 350 degrees for 6-8 minutes, or until cheese is melted and golden.
7. Serve with steamed asparagus.
|
|