A recipe for you all.
Mar. 9th, 2006 08:29 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
manyraThought I might have posted this already but apparently not. This recipe comes from a book called "In a Roman Kitchen: Recipes from the Eternal City". It was my first attempt at something Italian that wasn't pasta. For those of you who have been at Pagliaci's in Victoria - this is similar to Last Chicken in Paris.
Kal
Sovrane di Pollo Principessa (Chicken Breast for the Princess)
Serves 4-6
6 Skinned and boned chicken breast halves (about 1/3 pounds or 1.2 kgs)
1/3 cup flour (45g)
1/2 teaspoon salt
1/8 teaspoon freshly ground white pepper (or whatever's on hand...)
6 tablespoons butter (90g)
1 tablespoon olive oil
1/4 cup dry marsala
1 cup heavy cream
2 tablespoons lemon juice
1. Pound the chicken breast to flatten them somewhat. (if they are very thick, halve them horizontally) Put the flour on a plate and season it with the salt and pepper. Dredge the chicken in the seasoned flour; shake off any access.
2. Melt 5 tablespoons of butter in the olive oil in a very large skillet over moderately high heat. Add the chicken and cook, turning once, until cooked through and light brown - 5-7 minutes. Remove to a heated serving dish and cover to keep warm. *Now I hate making more dishes than needed to I usually just leave the chicken in the pan while doing the next step. I mean really who has a heated serving dish!*
3. Pour the marsala into the skillet and bring to a boil, scraping up the brown bits form the bottom of the pan. Add the cream and simmer, stirring until it is slightly reduced, about 5 minutes. Add the lemon juice and the remaining 1 tablespoon of butter whisking to amalgamate the sauce *Do this for longer than you think necessary for the sauce does separate*. Taste for seasoning and pour the sauce over the chicken breast. *You can add pecans as well for an added flavour*
4. Garnish with black truffles *right 'cause I have so much of that around the house* or chives or parsley. Serve at once.
Kal
Sovrane di Pollo Principessa (Chicken Breast for the Princess)
Serves 4-6
6 Skinned and boned chicken breast halves (about 1/3 pounds or 1.2 kgs)
1/3 cup flour (45g)
1/2 teaspoon salt
1/8 teaspoon freshly ground white pepper (or whatever's on hand...)
6 tablespoons butter (90g)
1 tablespoon olive oil
1/4 cup dry marsala
1 cup heavy cream
2 tablespoons lemon juice
1. Pound the chicken breast to flatten them somewhat. (if they are very thick, halve them horizontally) Put the flour on a plate and season it with the salt and pepper. Dredge the chicken in the seasoned flour; shake off any access.
2. Melt 5 tablespoons of butter in the olive oil in a very large skillet over moderately high heat. Add the chicken and cook, turning once, until cooked through and light brown - 5-7 minutes. Remove to a heated serving dish and cover to keep warm. *Now I hate making more dishes than needed to I usually just leave the chicken in the pan while doing the next step. I mean really who has a heated serving dish!*
3. Pour the marsala into the skillet and bring to a boil, scraping up the brown bits form the bottom of the pan. Add the cream and simmer, stirring until it is slightly reduced, about 5 minutes. Add the lemon juice and the remaining 1 tablespoon of butter whisking to amalgamate the sauce *Do this for longer than you think necessary for the sauce does separate*. Taste for seasoning and pour the sauce over the chicken breast. *You can add pecans as well for an added flavour*
4. Garnish with black truffles *right 'cause I have so much of that around the house* or chives or parsley. Serve at once.
