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Chicken Cardinale


CHICKEN CARDINALE
Carmine's Restaurant Recipe

2 boneless chicken breasts, trimmed and pounded
2 ounces Madeira wine
6 ounces veal stock (a reasonable substitute is Knorr's Brown Sauce or a prepared beef consomme)
2 slices fontina cheese
2 thin slices prosciutto ham
1/2 of a roasted red pepper, sliced into strips
1/4 cup chopped shallots
salt and pepper to taste
olive oil
Pound prosciutto into chicken breasts. Add oil and shallots to pan and saute for one minute. Add chicken to pan, cooking on one side. Turn chicken over and add veal stock, wine, red pepper and seasoning. Layer cheese over chicken and cook chicken through.

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