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Portofino Chicken
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A picture of Portofino Chicken.

Portofino Chicken

kap3719
kap3719 @cook_3472801

Portofino Chicken

kap3719
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. 1

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

  2. 2

    Dredge chicken breasts in flour, saute in olive oil.

  3. 3

    Add 1 tbsp. garlic and 2 tbsp. pine nuts

  4. 4

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

  5. 5

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

  6. 6

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

  7. 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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