Pollo Portofino Recipe
Chicken breast with tomato sauce, cream and pesto
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Ingredients
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Chicken & seasoning
Vegetables & aromatics
Sauce
Garnish & finishing
Method
Chicken & seasoning
Prep chicken
Pat the chicken breasts dry with paper towels. If breasts are thick, butterfly or pound them to an even 1/2-inch thickness so they cook evenly. Season both sides with 1 tsp kosher salt, 1/2 tsp black pepper and the dried oregano.
Dust and sear
Lightly dredge each seasoned breast in the 1/2 cup flour, shaking off excess. Heat 2 tbs olive oil and 1 tbs butter in a large skillet over medium-high heat until shimmering. Add the chicken and sear 3-4 minutes per side until golden brown (internal temp ~150°F/65°C). Remove chicken to a plate and tent with foil; do not fully cook through as it will finish in the sauce.
Vegetables & aromatics
Reduce heat to medium. If pan looks dry, add 1 tbs olive oil. Add the chopped onion and sauté 4-5 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant. Stir in the chopped sun-dried tomatoes and halved cherry tomatoes and cook 2-3 minutes until the cherry tomatoes begin to soften and release juices.
Sauce
Deglaze & simmer: Pour in 1/2 cup chicken stock and use a wooden spoon to scrape any browned bits from the bottom of the pan. Add 1 cup tomato passata (or crushed tomatoes) and bring to a gentle simmer.
Enrich the sauce: Stir in 3 tbs basil pesto, 3/4 cup heavy cream and 1/2 cup finely grated parmesan. Add 1/4 tsp red pepper flakes and season with remaining 1/2 tsp kosher salt and 1/2 tsp black pepper (taste and adjust). Let the sauce simmer gently 4-6 minutes until slightly thickened and smooth.
Return chicken to pan: Nestle the seared chicken breasts into the sauce, spooning some sauce over each breast. Reduce heat to low, cover loosely, and simmer 6-8 minutes more, or until chicken registers 165°F (74°C) in the thickest part and sauce has thickened to a glossy consistency.