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CHICKEN - PAN FRY - Badda-Bing Chicken
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| Seattle Times | |
| 1/3 cup | flour |
| 1/2 teaspoon | salt, divided |
| Freshly ground black pepper to taste | |
| 4 skinless and boneless chicken-breast halves | |
| 2 tablespoons | extra-virgin olive oil, divided |
| 1 thin slice | deli smoked ham, cut into 4 pieces |
| 2 thin slices | deli Provolone cheese, each cut into 2 pieces |
| 1 medium | shallot, peeled and minced |
| 1/4 pound | mushrooms, cleaned and thinly sliced |
| 1/2 cup | chicken broth |
| 1/2 cup | dry white wine |
| 1 teaspoon | tomato paste |
| 1/4 cup | finely chopped parsley |
| 1/2 teaspoon | dried oregano, crushed |
| 1/2 teaspoon | arrowroot dissolved in 2 teaspoons water |
1. Combine the flour, 1/4 teaspoon salt and about 10 grinds fresh black pepper. Dredge the chicken in the flour mixture and set aside.
2. In a large nonstick skillet, heat 1 tablespoon of olive oil over medium heat. When hot, put the chicken into the pan and cook 4 minutes. Turn the chicken over and top each breast with a piece of ham and cheese. Cook an additional 4 minutes. Remove from the pan.
3. Heat the remaining olive oil in the pan. Add the shallot and cook 1 minute. Then add the mushrooms and cook, stirring often, 5 minutes.
4. Pour the broth and wine into the pan. Stir in the tomato paste, parsley and oregano. Simmer 4 minutes. Then stir in the dissolved arrowroot and cook until the sauce has thickened, about 4 minutes. Season with salt and pepper.
5. Put the chicken back into the pan, spooning some of the sauce over each piece. Cook about 2 minutes or until chicken is cooked through. Check the chicken for doneness in the center.
From "Kitchen Conversations" by Joyce Goldstein.
Recipe uploaded with Shop'NCook for iPhone.
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