Name: Garozzo's Overland Parks Chicken Vincenzo Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 pieces Chicken breasts; 1 cups All-purpose flour; 2 pieces Eggs; 1 cups Breadcrumbs; 1 cups Fontina cheese; 1 cups Mushrooms (sliced); 1 pieces Onion (sliced); 3 cloves Garlic (minced); 0.5 cups Cognac; 1 cups Heavy cream; 2 tbs Olive oil; to taste Salt; to taste Black pepper; to taste Red pepper flakes; 12 oz Linguine pasta; 2 cloves Garlic (minced); 2 tbs Olive oil; 0.25 cups Parsley (chopped); to taste Salt

Starts at $70 per Person Requires Full Table Participation Four Course Family Style Menu 1st Course: Bruschetta, Empanadas & Chorizo 2nd Course: Heart of Palm Salad & Noqui 3rd Course: Your Choice of Steak and Table Shared Sides 4th Course: Dessert Add Wine Pairing $45

Chef’s Tasting Menu

Cerignola olives marinated in garlic rosemary olive oil

Olives

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Lightly breaded, crispy and topped with fontina cheese with sautéed mushrooms, garlic and onions and finished in a sweet and spicy cognac cream reduction. Served with linguine in olive oil and garlic.

Pound the chicken breasts to an even thickness. Season both sides with salt and black pepper.

Prepare the Chicken

Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each chicken breast in flour, dip in the eggs, and coat with breadcrumbs.

Breading Process

Heat olive oil in a large skillet over medium heat. Once hot, add the breaded chicken breasts and cook until golden brown on both sides, about 4-5 minutes per side. Remove and set aside.

Fry the Chicken

In the same skillet, add sliced onions, mushrooms, and minced garlic. Sauté until the onions are translucent and mushrooms are browned, about 5-7 minutes.

Sauté Vegetables

Carefully add cognac to the skillet and allow it to cook off for about 1-2 minutes.

Add Cognac

Stir in heavy cream, and season with salt, black pepper, and red pepper flakes. Let the sauce simmer for about 5 minutes until it thickens slightly.

Make the Cream Sauce

Return the chicken to the skillet and top each piece with fontina cheese. Cover the skillet and let the cheese melt, about 2-3 minutes.

Add Chicken and Cheese

In a large pot of boiling salted water, cook linguine according to package instructions until al dente. Drain and set aside.

Cook Linguine

In the same pot, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute.

Prepare Garlic Oil

Toss the cooked linguine in the garlic oil, add chopped parsley, and season with salt to taste.

Combine Linguine

Serve the crispy chicken topped with the cognac cream sauce alongside the garlic linguine.

Plate the Dish

Chicken breasts

All-purpose flour

Eggs

Breadcrumbs

Fontina cheese

Mushrooms (sliced)

Onion (sliced)

Garlic (minced)

Cognac

Heavy cream

Olive oil

Salt

Black pepper

Red pepper flakes

Linguine pasta

Parsley (chopped)