Monday, April 18, 2011

Chicken Sorrento

A great Italian restaurant in Philadelphia, "Ralph's" is where we first had this.  Ralph's is a bustling place, cash only (they do have an atm), traditional southern Italian, tables close together, waiters rushing through with dishes up their arms, near the Italian markets and has always been busy when we've been there.  Visiting their website they had a few recipes and this is one we really enjoy.  I have adapted it a bit, but really not hard to make.

Chicken Sorrento

8 boneless chicken breasts (either pounded or I slice them butterfly style)
           >enough to cover bottom of pan for sauteing
1/2 c white wine
2 c chicken stock
16 slices Mozzarella sliced thin or grated

Dredge chicken in flour, saute in oil/butter till browned flip, do other side and then set aside on oven proof dish.  Add 2 T butter and 2 T flour to make rue, let cook about 1 min, add wine cook another minute, add chicken stock allow to slightly thicken.  I like a thinner sauce but you can do it to your liking.  Pour sauce over chicken, top chicken with mozzarella and bake just till chicken is cooked about 15 min in preheated 350 oven or check with thermometer.

Serve as is or over angel hair pasta.

sauteed chicken awaiting sauce

stirring rue

deglazing pan

stir in broth

simmer a few minutes to thicken

pour on sauce

remove from oven

roasted green beans with toasted almonds

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