By traveling to many different restaurants all over the country and sampling a variety of dishes, I have come up with many recipes of my own. I customize these recipes to compliment my menu, and to blend with the style of cooking that I had grown up with as a first-generation Italian immigrant. I often try to take the best of both the old world recipes and the modern day recipes to create a new dish that will be liked by all. The dish I have chosen is a quick and delicious meal that is a favorite among my customers. I hope you enjoy it. Bon Appetite!

 

INGREDIENTS

 

• 2 oz vegetable oil
• (2) three to five oz. boneless skinless chicken breasts
• 2 quartered new potatoes
• 3/4 cup heavy cream
• salt
• fresh ground pepper
• 2 tsp fresh rosemary leaves (chopped)
• fresh parsley for garnish
• 1 oz extra virgin olive oil
• 3/4 cup mixed vegetables or vegetable of choice
• 3/4 cup all purpose flour

 

COOKING INSTRUCTIONS

Heat vegetable oil in a skillet.

Dry chicken breasts with paper towel then dredge in all-purpose flour. Pat off extra flour from chicken.

 

Carefully, place chicken in hot oil and cook until brown on both sides. Remove and reserve.

 

In a separate sauce pan, boil the quartered potatoes until tender then drain. Place cooked potatoes in a mixing bowl and season with salt, pepper, chopped rosemary and olive oil. Toss the potatoes until coated then grill them until they are crispy on the outside.

 

In a heated skillet, add butter and coat the bottom of the pan. Add chicken, cream, salt, pepper, and rosemary. Let cream reduce and thicken to desired consistency (about 3 to 4 minutes).

 

Steam mixed vegetables and place on a large platter. Add the chicken and potatoes then garnish with fresh parsley.

 

Total cooking time: 5 minutes

Total prep time: about 20 minutes

Note: This recipe only makes one serving.

Variations: Substitute veal for chicken, add garlic to cream sauce, or serve over your favorite pasta.

 

 

 

 

 

 

 

 

 

 

 

 

 

Pierre: I came up with this recipe because I often order Chicken Parmigiana when I go out to Italian restaurants. It's one of my favorite meals. I figured, since pasta and pizza dough are very similar, it should be easy to create a Chicken Parmigiana pizza. This pizza is quite popular as more of our regular customers try it. Adding chicken to the menu as a topping and as part of our specialty pizzas has proven to be a hit with our regular customers.

 

It is a very nice tasty pizza and, if prepared properly, tastes close to a traditional chicken Parmigiana with pasta on the side. For this pizza to work, it has to have a little extra marinara.

 

INGREDIENTS & COOKING INSTRUCTIONS

 

• 6 oz Marinara sauce
• 6 oz 100 percent white breaded chicken cutlets, cut into bite-sized pieces and spread evenly over the pizza.
• Chicken must be partially cooked before putting on the pizza.
• Eight ounces low-fat part-skim mozzarella. Put cheese on top of sauce and chicken.
• Lightly sprinkle oregano and basil on top of the cheese before cooking.

 

Bake as desired.