Name: Tre Scalini Restaurants Pollo Matteo Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 pieces Boneless chicken breasts; 4 slices Prosciutto; 1 cup Mozzarella cheese; 1 cup Sherry wine; 1 cup Chicken broth; 2 tablespoons Olive oil; 2 cloves Garlic cloves, minced; 2 tablespoons Butter; 8 ounces Spinach fettuccini; to taste Salt; to taste Black pepper

ITALIAN MARGARITA

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Garlic Mayo

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Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Boneless chicken breast pan seared, topped with prosciutto and mozzarella finished with a sherry demi glaze with a forkful of spinach fettuccini

Bring a large pot of salted water to a boil. Add the spinach fettuccini and cook according to package instructions until al dente. Drain and set aside.

Cook the Pasta

Season the boneless chicken breasts with salt and black pepper on both sides.

Prepare the Chicken

In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and sear for about 5-6 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.

Sear the Chicken

In the same skillet, place the cooked chicken breasts back in the skillet. Top each breast with prosciutto and mozzarella. Cover the skillet with a lid and let the cheese melt for about 2-3 minutes.

Add Prosciutto and Mozzarella

Remove the chicken and set aside. In the same skillet, add minced garlic and sauté for about 1 minute. Then add sherry wine and chicken broth. Bring to a boil and let it reduce by half, about 5-7 minutes. Stir in butter until melted and combined.

Make the Sherry Demi Glaze

Plate the spinach fettuccini, then top with the chicken breasts. Drizzle with the sherry demi glaze and serve immediately.

Serve

Boneless chicken breasts

Prosciutto

Mozzarella cheese

Sherry wine

Chicken broth

Olive oil

Garlic cloves, minced

Butter

Spinach fettuccini

Salt

Black pepper

Pollo Matteo

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CAVATELLI BOLOGNESE

Make Pollo Matteo Recipe in just 30m. Boneless chicken breast pan seared, topped with prosciutto and mozzarella finished with a sherry demi glaze with a forkful of spinach fettuccini

Pollo Matteo Recipe

Ingredients

Main Ingredients

Method

Cooking Instructions