A picture of Portofino Chicken.

Portofino Chicken

kap3719 @cook_3472801

Portofino Chicken

kap3719 @cook_3472801

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Ingredients

4Chicken breast halves without skin
1Buttermilk
1Salt & Pepper
1Flour
1Olive Oil
1 tbspgarlic
2 tbsppine nuts
2 tbspparsley, chopped
1/4 cupProsciutto, diced
1 cupMushroom, sliced
1/4 cupchicken broth
1/4 cupdry white wine
1 lbspinach leaves
1 cupbacon, chopped
1 tbspgarlic, chopped

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Steps

1

Salt & pepper chicken breasts to taste. Cover in buttermilk and marinate overnight.
2

Dredge chicken breasts in flour, saute in olive oil.
3

Add 1 tbsp. garlic and 2 tbsp. pine nuts
4

Add 2 tbsp. fresh parsley, 1/4 cup proschuitto ham, sliced mushrooms. Season with salt and pepper to taste.
5

Add 1/4 cup chicken broth and 1/4 cup dry white wine.
6

Cover and simmer over low heat 10 to 15 minutes until done.
7

Wilted spinach salad: Brown bacon in skillet; add 1 tbsp. chopped garlic, cook until lightly browned. Add spinach leaves and toss to coat. Serve warm with chicken breasts.

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kap3719

kap3719 @cook_3472801

on January 01, 2012 00:00

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Keywords

Mushroom Chicken Breast Buttermilk Pepper Cheera Bacon Pinenuts Chicken Prosciutto Garlic Wine

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