1lb fresh chicken breast split, pounded and cut in medallions
1lb of fresh seasonal vegetables lightly blanched
4oz of butter
A dash of extra virgin olive oil
4 garlic cloves (chopped)
4-6oz sweet sherry
8oz chicken stock
4 thick slices of fresh mozzarella
Salt, pepper, sage and parsley
Flour (for dredging the chicken)
Dredge your chicken medallion in flour. In a large frying pan, heat the butter and the olive oil, then put in your chicken medallions and let it cook to a nice golden color. Flip the medallion, add the garlic and lightly toast it, add the vegetables before seasoning with salt, pepper and sage. Then drizzle the sherry and let it reduce. Top your chicken medallions with the fresh mozzarella, add the chicken stock, cover and let it cook at a medium heat until the mozzarella is melted, then garnish with fresh parsley.
Chicken scaloppini primavera …….done!
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