Petto Di Pollo Alla Cologero Recipe
Boneless breast of chicken, breaded and sauteed in a Marsala wine sauce, with a hint of marinara sauce, fresh julienned green peppers and mushrooms.
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Ingredients
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Main Ingredients
Sauce and Vegetables
Method
Prepare the Chicken
- 1
Pound the chicken breasts to an even thickness of about 1/2 inch.
- 2
Season the flour with salt and pepper. Set up a breading station with flour, beaten eggs, and breadcrumbs.
- 3
Dredge each chicken breast in flour, dip into the egg, and coat with breadcrumbs.
- 4
Heat olive oil in a large skillet over medium heat. Saute the breaded chicken breasts until golden brown and cooked through, about 4-5 minutes per side. Remove and set aside.
Prepare the Sauce and Vegetables
- 5
- 6
Add mushrooms and green peppers. Cook for 5 minutes until vegetables are tender.
- 7
Pour in Marsala wine and chicken broth. Scrape up any browned bits from the bottom of the pan and simmer for 5 minutes.
- 8
Stir in the marinara sauce and simmer for another 3-4 minutes until the sauce thickens slightly.
Finish the Dish
- 9
Return the cooked chicken breasts to the skillet and spoon the sauce and vegetables over the top.
- 10
Simmer for 3-5 minutes to heat through and blend flavors.
- 11
Serve hot, garnished with fresh parsley if desired.
