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pasta pomodoro pollo alla valdostana

Name: pasta pomodoro pollo alla valdostana
Ingredients: 4 (6- to 7-ounce) chicken breasts, pounded to 1/2-inch thick; 4 slices imported fontina cheese; 4 slices prosciutto; 1 ounce dried porcini mushrooms; 2 medium portobello mushrooms caps, peeled and sliced; 2 clove garlic, chopped; 1 small bunch italian flat-leaf parsley, washed and chopped; 1/2 cup dry white wine

Pasta Pomodoro Pollo alla Valdostana Source: Chef Adriano Paganini - Pasta Pomodoro, Phoenix, Arizona 4 (6- to 7-ounce) chicken breasts, pounded to 1/2-inch thick 4 slices imported...

italianmaineasy

Ingredients8 items

Ingredients

4(6- to 7-ounce) chicken breasts, pounded to 1/2-inch thick
4slices imported fontina cheese
4slices prosciutto
1ouncedried porcini mushrooms
2medium portobello mushrooms caps, peeled and sliced
2clovegarlic, chopped
1small bunch italian flat-leaf parsley, washed and chopped
1/2cupdry white wine

Directions

1
Pasta Pomodoro Pollo alla Valdostana Source: Chef Adriano Paganini - Pasta Pomodoro, Phoenix, Arizona 4 (6- to 7-ounce) chicken breasts, pou
2
Lightly dust both sides of the chicken breasts flour
3
Sauté in 1 tablespoon oil and 1 tablespoon butter, until both sides are golden
4
Remove chicken from pan
5
reserve warm
6
Add 1 tablespoon butter, portobello mushrooms and half the garlic to the pan
7
stirring often
8
cook 2 to 3 minutes

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