Pollo Portofino N Recipe

Prepare chicken

Pat the chicken breasts dry with paper towels. If any breasts are very thick, butterfly or pound to an even thickness about 1/2 inch. Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper.

Dredge

Place the flour in a shallow dish and lightly dredge each seasoned breast, shaking off excess. The light flour coating helps create a golden crust and slightly thickens the sauce later.

Sear chicken

Heat a large skillet over medium-high heat. Add 2 tbs olive oil and 1 tbs butter. When shimmering, add chicken breasts (work in batches if needed) and sear 3-4 minutes per side until golden brown. Chicken will not be fully cooked. Transfer seared chicken to a plate and tent with foil.

Sweat aromatics

Reduce heat to medium. In the same skillet, add remaining 1 tbs olive oil and 1 tbs butter. Add the chopped shallot and cook 1-2 minutes until translucent. Add the minced garlic and cook 30-45 seconds until fragrant, stirring to prevent burning.

Build tomato base

Pour in the crushed tomatoes and tomato passata. Stir to combine, scraping any browned bits from the pan. Add chicken stock, dried oregano and crushed red pepper flakes (if using). Bring to a gentle simmer and cook 4-6 minutes to slightly reduce and concentrate flavors.

Finish sauce

Lower heat to medium-low. Stir in the heavy cream and pesto until fully incorporated and sauce is smooth. Taste and season with remaining 1/2 tsp kosher salt and 1/2 tsp black pepper, adjusting as needed. Stir in half of the torn basil leaves and 2 tbs grated Parmesan.

Return chicken to sauce

Nestle the seared chicken breasts into the simmering sauce. Spoon sauce over the tops. Cover the skillet and simmer gently 6-8 minutes, or until internal temperature of chicken reaches 165°F (74°C). If breasts are thin, check earlier to avoid overcooking.

Finish

Uncover and simmer 1-2 minutes more to thicken sauce to desired consistency, spooning sauce over chicken. If sauce is too thin, increase heat slightly and reduce uncovered for 2-3 minutes. Taste and adjust seasoning.

Plate each chicken breast, spoon generous sauce over top, and sprinkle remaining grated Parmesan and torn basil leaves. Serve with lemon wedges on the side to squeeze over if desired. Suggested accompaniments: pasta, mashed potatoes or crusty bread to soak up the sauce.