Pollo Portofino N21 Recipe

Prepare breasts

Pat chicken breasts dry with paper towels. If breasts are very thick, butterfly or pound to an even thickness of about 1/2 inch so they cook evenly.

Season both sides of each breast with 1.5 tsp salt, 1 tsp black pepper and 1/2 tsp garlic powder (adjust to taste).

Lightly dredge each breast in 1/2 cup flour, shaking off excess.

Heat a large skillet over medium-high heat. Add 3 tbs olive oil and 1 tbs butter until shimmering.

Add chicken breasts (work in batches if necessary) and sear 4–5 minutes per side until golden brown and internal temperature reaches 155–160°F (68–71°C). Remove to a plate and tent loosely with foil. Reserve pan juices.

In the same skillet, reduce heat to medium and add 1 tbs extra-virgin olive oil. If pan looks dry, add a splash more oil. Add 1/2 cup finely chopped onion and sauté 3–4 minutes until translucent and fragrant, scraping browned bits from the bottom of the pan.

Add 3 minced garlic cloves and cook 30–45 seconds until fragrant (do not let burn).

Stir in 14 oz crushed tomatoes and 1 tbs tomato paste. Mix well to combine, scraping any fond from the pan.

Add 1/2 cup chicken stock and bring sauce to a gentle simmer. Cook uncovered 6–8 minutes to reduce slightly.

Stir in 3 tbs heavy cream, 1/2 tsp sugar (if using), 1/2 tsp salt and 1/4 tsp black pepper. Simmer 1–2 minutes until the sauce is glossy and slightly thickened. Taste and adjust seasoning.

If you prefer a smoother sauce, use an immersion blender briefly to purée to desired texture; otherwise leave slightly chunky.

Return the seared chicken breasts and any accumulated juices to the skillet, nestling them into the tomato-cream sauce.

Spoon 3 tbs prepared basil pesto evenly over the chicken (do not fully mix into the sauce) and sprinkle 1/4 cup grated Parmesan around/over the pieces.

Cover the pan and simmer gently over low heat 5–7 minutes, or until chicken reaches 165°F (74°C) and sauce has melded. Avoid boiling so the cream doesn't separate.

Taste sauce and adjust salt/pepper. If sauce is too thick, stir in up to 2 tbs warm chicken stock to loosen.

Garnish with fresh basil leaves and serve immediately over cooked pasta or mashed potatoes. Serve with lemon wedges on the side.