Wednesday, June 14, 2006

Badda-Bing Chicken

Everyone I know always says they wish they had a few more interesting chicken breast recipes. Especially if you lead a busy lifestyle and don't have a lot of time in the kitchen. I found this recipe and was a bit turned off by the long list of ingredients, but after making it once, discovered how very quick it was. This is one week-night dinner that won't make it to the refrigerator for leftovers the next day... it tastes like something you would order at a fine restaurant. Very tasty!

An excerpt from Cook Something by Mitchell Davis:

"You hit the pan with the stock and white wine and badda-bing, that's the dish."

1/2 cup unbleached all-purpose flour
1 tsp salt
10 grinds black pepper
4 large skinless chicken breasts
3 to 4 tbsp unsalted butter
1 shallot minced or 1 tbsp chopped onion
1/4 lb. fresh mushrooms, sliced
1/4 cup chopped fresh herbs (Italian parsley, thyme, oregano or a combination)
1/4 lb. prosciutto or other ham, thinly sliced *fried in a tbsp bacon grease or with some Hormel pre-cooked bacon would be my choice if you don't have prosciutto.
1/4 lb. fresh mozzarella or other cheese, thinly sliced
1/2 cup dry white wine (sherry also works well)
1/2 cup chicken stock (if canned, use salt free)

1. Chop your veggies
2. Set a plate or wide soup bowl out and place the flour, salt, and pepper in it. Stir with fork to blend. Dredge chicken on both sides and dust off excess (fine coating).
3. Heat oil and butter in skillet that has a cover to medium high.
4. Lay chicken in hot pan and sauté until golden brown on bottom (8-10 minutes), repeat on other side.
5. Remove breasts from pan and set aside on plate (don't worry if chicken is fully cooked, it will cook in sauce later)
6. Return pan with oil and butter to flame. Add shallot or onion and mushrooms. Sauté until soft.
7. Add fresh herbs.
8. Push mushroom mixture to side and return chicken to pan. Lay slice of prosciutto and mozzarella on chicken.
9. Pour wine and stock into pan and place cover on. Steam will cause cheese to melt.
10. Cook for 5-8 minutes or until chicken is fully cooked (cut a breast to peek inside if you aren't sure if it is done).
11. Allow juices in pan to continue boiling until they reduce slightly and pour over breasts, dividing mushroom mixture evenly on each plate.

Serve Hot.

Serves 4.

Goes well with anything! I usually pair it with Italian fare or fresh broccoli and rice. The kids pick off the mushrooms, but love the chicken and sauce.

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Sprittibee said...

Sorry... didn't know anyone was "listening". :) It is rare that I get comments in here. I mainly started THIS blog for my own personal use (a virtual cook-book accessable from any PC no matter where I happen to be). Glad that someone else can use it, though. You should cook this dish. It is super awesome. The kids ate two chicken breasts each last night... and we all cleaned our plates. I served it with field-peas, pumpernickle bread and butter, cold Italian black olives, and iced tea.

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