Whatever Happened to Sunday Dinner – Lisa Caponigri
Some of the best tasting dishes are rooted in their simplicity. And this is one of the simplest meals I’ve ever made, but wow… it was so good. And definitely worth making again.
The recipe is scaled for 6-8 people, and since we’re only 3-4 (depending on who’s home for dinner) I halved everything to keep the ratios accurate.
Also, it bears mentioning that if the breasts you have are a little thicker, after cooking the breasts in the skillet, you’ll have to put them in the oven in order for them to finish cooking. The reason I’m mentioning this is because it happened to me! 😊 So I put them in the oven at 325º F for 35 minutes and they were perfect. Thoroughly cooked but juicy and tender.
Ingredients:
8 chicken breast halves, with rib meat and bone attached
1 cup all purpose flour
Sea salt
½ stick (4 tablespoons) unsalted butter
8 very thin slices (about ¼ pound) imported mortadella
4 ounces Parmigiano-Reggiano very thinly sliced
¼ cup heavy cream
Place the chicken breasts between 2 sheets of waxed or parchment paper and pound until they are almost flat.
Place the four on a large flat dish and season with salt.
Melt the butter in 2 skillets over medium heat. Lightly dredge each breast in the flour, coating fully and tapping off any excess. Took the chicken, in batches, 4 minutes per side.
Just before serving, top each breast with a slice of mortadella and a slice or more of Parmigiano. Add the cream to the pan and let bubble a few minutes.
Serve each breast with the cream sauce spooned over the top.
Dinner With Diana 