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Chicken Flamingo



CHICKEN FLAMINGO
Pasta House Company Copycat Recipe

Makes 4 Servings

1/4 cup (1/2 stick) butter
1/4 cup all purpose flour
1 1/4 cups chicken broth
1/4 cup lemon juice
1/2 cup white wine
1 1/2 cups fresh broccoli florets
4 boneless, skinless chicken breast halves
1 1/2 tablespoons olive oil
1 cup Italian bread crumbs
1 tablespoon diced prosciutto
1/2 teaspoon red pepper flakes
2 teaspoons chopped garlic
1 1/2 cups sliced mushrooms
1 cup shredded provolone cheese
1 cup shredded mozzarella cheese

Prepare the sauce. In a small saucepan, melt butter over medium heat. Whisk in flour to make a roux. Reduce heat to low and cook, stirring frequently, about 3 minutes or until roux foams. Set aside.

In a medium saucepan, combine broth and lemon juice; bring to a boil. Whisk in roux. Remove from heat and add wine. Continue to whisk until sauce is smooth and silky. Refrigerate sauce if not using right away.

 When ready to cook the chicken, preheat a grill or broiler. If using a grill, also preheat the oven to 450 degrees. Bring a saucepan of water to a boil. Add broccoli; cook just until bright green and tender-crisp. Plunge broccoli into ice water until cool, then drain and pat dry.

Use a meat mallet to flatten chicken to a uniform thickness (1/2 to 3/4 inch). Coat chicken with olive oil, then dredge both sides in bread crumbs. Grill or broil chicken about 4 minutes per side, to an internal temperature of 170 degrees. (Insert thermometer horizontally for an accurate reading.) If using the broiler, set oven at 450 degrees when you remove the chicken.

Pour sauce into a large skillet. Add prosciutto, red pepper flakes and garlic; bring to a boil. Add broccoli and mushrooms; cook until sauce thickens and reduces by about a third. Mix cheeses together. Place cooked chicken on a shallow baking pan. Top each piece with 1/2 cup cheese. Bake until cheese is melted, about 4 minutes. Transfer chicken to serving plates. Use a slotted spoon to evenly distribute broccoli and mushrooms over chicken. Pour on remaining sauce to taste; serve immediately.



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