Chicken Selections Recipe
Sautéed chicken breast presented with your choice of the following: Piccata - lemon, capers and white wine sauce. Marsala - button mushrooms and marsala wine sauce. Parmesan breaded, topped with tomato-basil sauce, mozzarella and parmesan cheeses. Siciliana - herbed Italian breadcrumbs, and served with ammogglio sauce. Valdostana - breaded, topped with prosciutto, Fontina and roasted garlic-white wine sauce. (Add 1.00)
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Ingredients
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Chicken Preparation
Piccata Sauce
Marsala Sauce
Parmesan Breaded Chicken
Siciliana Coating
Valdostana Topping
Method
Chicken Preparation
- 1
Prepare the Chicken
Season the chicken breasts with salt and black pepper on both sides. Heat olive oil in a large skillet over medium heat. Add the chicken breasts and sauté for 6-7 minutes on each side until cooked through and golden brown. Remove the chicken and set aside.
Piccata Sauce
- 2
Make the Piccata Sauce
In the same skillet, add lemon juice, capers, and white wine. Bring to a boil and cook for 5 minutes until slightly reduced. Stir in chopped parsley and return the chicken to the skillet, coating it in the sauce.
Marsala Sauce
- 3
Prepare the Marsala Sauce
In the same skillet, melt butter over medium heat. Add sliced mushrooms and sauté until soft. Pour in Marsala wine and simmer for 5-7 minutes. Return the chicken to the skillet and let it soak in the sauce for a few minutes.
Parmesan Breaded Chicken
- 4
Bread and Bake the Chicken
Preheat the oven to 375°F (190°C). In a bowl, mix bread crumbs and grated Parmesan cheese. Dredge the sautéed chicken breasts in the mixture, coating them well. Place on a baking sheet, top with tomato-basil sauce and sprinkle shredded mozzarella cheese. Bake for 20 minutes until the cheese is bubbly and golden.
Siciliana Coating
- 5
Prepare the Siciliana Coating
In a bowl, mix Italian breadcrumbs with ammogglio sauce. Coat the sautéed chicken breasts in the mixture and place on a baking sheet. Bake at 375°F (190°C) for 20 minutes until crispy.
Valdostana Topping
- 6
Top with Valdostana Ingredients
Place thin slices of prosciutto and Fontina cheese over the sautéed chicken. Add minced roasted garlic. Bake for an additional 10 minutes until the cheese is melted and bubbly.