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September 1 2012

Tuscan chicken

My recipe this month is a chicken dish that has earth tones coming from wild mushrooms, smokeless pancetta bacon, and creamy finish with fontina cheese. It is our Tuscan chicken recipe on our menu. Try it with us and make it at home and compare. Til next month.
 Serves 4

4        - 8oz. Chicken breasts (pounded and tenderized)
Salt and pepper to taste
2 TB. – Extra virgin olive oil
1 TB. – Shallots (minced)
1 tsp. –Garlic ( chopped )
1 lb    - Wild mushrooms ( washed, sliced )
¼ cup – White Wine
1 cup – Veal Demi Glace or Brown sauce
8 slices- pancetta ( cooked and crispy)
 
  1. Place a large Sautee pan on medium high heat.
  2. When pan is hot, add oil , shallots and garlic and slightly start to sweat.
  3. Season chicken breasts with salt ,and pepper.
  4. Add to oil and cook until half done.
  5. Flip the chicken , add the mushrooms and continue to cook a minute or two.
  6. Deglaze with the wine.
  7. Cook another minute to burn off alcohol.
  8. Add demi glace and blend well.
  9. Pull off stove.
  10. On 4 of your favorite plates, divide the chicken and mushroom sauce on the plates.