Scallopine de Pollo in Porcini and Rosemary Sauce
2 lb Chicken breast cut into approx 2"pieces (medallions for you real cooks!)
1/4 c powdered Porcini Mushrooms
1/4 c Pignolia (pine nuts) roasted a deep golden brown in a 375 oven (watch and shake!)
2 tbsp finely chopped fresh Rosemary
1/2 c white wine
2 c chicken stock or 1 can broth
flour for coating chicken with salt and pepper added to taste
Get a large non coated skillet very hot (I use cast iron but stainless is fine, most non-stick pans won't take the heat).
Dredge chicken pieces in flour mixture and brown approx 1 min per side in heated skillet and remove. Set aside.
While pan is still smoking hot add Porcinis and Rosemary and quickly mix well with a metal spatula. Add the wine and chicken stock and stir well. Add chicken and Pignolias and bring to a boil. Reduce heat and simmer uncovered until sauce has thickened. I normally serve this over rice but any pasta or noodles will work as well. This recipe will show you that some of the best Italian recipes never heard of a tomato! I usually double this recipe when I make it because leftovers are even better! Props to Nick Stellino on this one.
2 lb Chicken breast cut into approx 2"pieces (medallions for you real cooks!)
1/4 c powdered Porcini Mushrooms
1/4 c Pignolia (pine nuts) roasted a deep golden brown in a 375 oven (watch and shake!)
2 tbsp finely chopped fresh Rosemary
1/2 c white wine
2 c chicken stock or 1 can broth
flour for coating chicken with salt and pepper added to taste
Get a large non coated skillet very hot (I use cast iron but stainless is fine, most non-stick pans won't take the heat).
Dredge chicken pieces in flour mixture and brown approx 1 min per side in heated skillet and remove. Set aside.
While pan is still smoking hot add Porcinis and Rosemary and quickly mix well with a metal spatula. Add the wine and chicken stock and stir well. Add chicken and Pignolias and bring to a boil. Reduce heat and simmer uncovered until sauce has thickened. I normally serve this over rice but any pasta or noodles will work as well. This recipe will show you that some of the best Italian recipes never heard of a tomato! I usually double this recipe when I make it because leftovers are even better! Props to Nick Stellino on this one.
