Pollo Capri - Adapted from Bella's Italian Cafe, Tampa, Florida Recipe #328676
If you love chicken paired with mushrooms, you'll love this quick and simple Italian classic: Sauteed chicken breasts topped with smoked mozzarella and three varieties of mushrooms simmered in white wine. This recipe was passed around at work and has become a favorite at our office pot lucks. I've tweeked it a-bit without compromising on flavor. ENJOY! (It's more than just a word, it's a promise.)
50 min | 20 min prep
SERVES 2
Tre Fungi Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 8 ounces portabella mushrooms, sliced thin
- 10 ounces button mushrooms, sliced
- 1 ounce dried porcini mushroom, Soak in
- 1/2 cup hot water (chop fine, reserve the liquid.)
- 2 teaspoons garlic, fincely minced
- 1 teaspoon fresh rosemary, roughly chopped
- kosher salt (to taste)
- 1/2 teaspoon fresh ground black pepper
- 1 tablespoon fresh parsley, roughly chopped
Chicken Ingredients
- 2 boneless skinless chicken breasts
- 1 pinch kosher salt
- 1 pinch fresh ground black pepper
- 2 tablespoons freshly grated parmesan cheese
- 1 beaten egg, mixed with
- 1 tablespoon extra virgin olive oil
- 1/2 cup breadcrumbs
- extra virgin olive oil
- 2 slices smoked mozzarella cheese
- mushroom, Tre Fungi (see recipe above)
- 1 cup white wine
- Tre Fungi Directions:.
- Saute the sliced Portobello and button mushrooms in oil and butter.
- When mushrooms begin to lose their water, add porcini mushrooms, garlic, and rosemary; saute for 10 minutes.
- Add the reserved porcini liquid.
- Bring to a boil, add salt and pepper. Remove from heat.
- Bring to room temperature and add parsley; chill.
- Sauteed Chicken Directions:.
- Rinse and gently pat dry chicken breasts.
- Flatten chicken breasts and season with salt and pepper.
- Coat chicken breasts with Parmesan cheese and then paint with the egg and olive oil mixture. Place into the bread crumbs and coat both sides.
- Place enough olive oil into a large frypan to coat surface and add the chicken breasts. Saute until nicely brown, flip and repeat on the other side.
- Top each chicken breast with cheese; cover the pan and allow the cheese to melt.
- Serving Directions:.
- Heat the Tre Fungi with white wine in a separate pan until it starts to bubble.
- Pour on top of chicken and serve with rice pilaf and steamed asparagus.
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5 stars