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  • Chicken Teresa

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    LoRusso's Cucina
    3K просмотров1 страница
    Chicken, olive oil, parley, rosemary, salt and pepper and let rest for 4-6 hours. Saute onion and garlic in butter until soft, add wine, broth and pepper flakes. Finish sauce by adding broccoli florets and sliced mushrooms then heat through. Dredge the chicken in Italian seasoned breadcrumbs and grill or broil 4 minutes per side.

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    Chicken, olive oil, parley, rosemary, salt and pepper and let rest for 4-6 hours. Saute onion and garlic in butter until soft, add wine, broth and pepper flakes. Finish sauce by adding broccoli florets and sliced mushrooms then heat through. Dredge the chicken in Italian seasoned breadcrumbs and grill or broil 4 minutes per side.

    Авторское право:

    Attribution Non-Commercial (BY-NC)
    Скачайте в формате PDF, TXT или читайте онлайн в Scribd
    Отметить как неприемлемый контент
    3K просмотров1 страница

    Chicken Teresa

    Загружено:

    LoRusso's Cucina
    Chicken, olive oil, parley, rosemary, salt and pepper and let rest for 4-6 hours. Saute onion and garlic in butter until soft, add wine, broth and pepper flakes. Finish sauce by adding broccoli florets and sliced mushrooms then heat through. Dredge the chicken in Italian seasoned breadcrumbs and grill or broil 4 minutes per side.

    Авторское право:

    Attribution Non-Commercial (BY-NC)
    Скачайте в формате PDF, TXT или читайте онлайн в Scribd
    Отметить как неприемлемый контент
    из 1

    Chicken Teresa!

    4 - 6 oz. boneless and skinless chicken breast 1 tbsp. virgin olive oil 1 tsp. dry parsley 1 sprig fresh rosemary or 1 tsp. dry Salt and pepper Sliced Provel or any white cheese 1 cup broccoli orets 1 cup thick sliced mushrooms

    The Sauce!

    1/8 cup minced onion 2 cloves of minced garlic 1/8 stick butter 1/3-cup dry white wine 1 1/2-cup strong chicken broth 1 pinch red pepper akes 1 tbsp. corn starch blended with 1 tbsp. milk

    Mix together chicken, olive oil, parley, rosemary, salt and pepper and let rest for 4-6 hours. Saut onion and garlic in the butter until soft, add wine, broth and pepper akes then heat to a slow boil. Add corn starch mixture and whip until sauce is smooth. To nish the sauce by adding broccoli orets and sliced mushrooms then heat through. Dredge the chicken in Italian seasoned breadcrumbs and grill or broil 4 minutes per side. Insert a paring knife to check for doneness. Top chicken with slices of cheese. Arrange the chickens on a serving platter and carefully pour the sauce over the chicken. BUON APPETITO
    Dont feel like cooking tonight. Make a reservation 314.647.6222

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