Chicken Salerno Recipe
Lightly breaded grilled chicken breast, with Provel, white wine lemon butter garlic sauce, fresh mushroom and fresh broccoli.
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Ingredients
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Chicken Preparation
Sauce Preparation
Vegetable Preparation
Method
Chicken Preparation
- 1
Prepare the Chicken
Preheat the grill to medium-high heat. Season the chicken breasts with salt and black pepper.
- 2
Bread the Chicken
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with bread crumbs. Dredge each chicken breast in flour, dip it in the eggs, and coat it with bread crumbs.
- 3
Grill the Chicken
Drizzle olive oil on the grill grates and place the breaded chicken breasts on the grill. Cook for 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C). Remove from the grill and set aside.
Sauce Preparation
- 4
Sauté Garlic
In a saucepan over medium heat, melt 2 tablespoons of butter. Add minced garlic cloves and sauté for about 1 minute until fragrant.
- 5
Add Wine and Lemon Juice
Pour in the white wine and lemon juice. Let it simmer for about 5 minutes, allowing the alcohol to evaporate and the sauce to reduce slightly.
- 6
Finish the Sauce
Stir in the remaining 2 tablespoons of butter and the Provel cheese. Mix until the cheese is melted and the sauce is creamy. Set aside.
Vegetable Preparation
- 7
Prepare the Vegetables
In a separate pot, bring water to a boil. Add fresh broccoli and cook for 3-4 minutes until bright green and tender-crisp. Remove and drain.
- 8
Plating
- 9
Assemble the Dish
On a plate, place one grilled chicken breast. Spoon the white wine lemon butter garlic sauce over the top, followed by the sautéed mushrooms and fresh broccoli on the side.