Monday, December 15, 2008

St. Ambrose

This is my take on a Milanese dish, credited to St. Ambrose. I made this for his feast but never got around to posting it.

  • 4 chicken breasts pounded flat
  • 1 cup bread crumbs
  • sea salt
  • 2 tbsp grated hard cheese, like romano or parmesean
  • 1 egg
  • 3 tbsp water

  • 10-12 button mushrooms, sliced
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 5 tbsp butter
  • 1/2 c white wine (I used Chardonay)
  • 1/4 chicken broth
  • 2 tsp lemon juice
  • pepper
  • 2 tsp corn starch
  • 1/8 c half and half
  • olive oil

  • 1 lb of pasta boiled, drained

  1. Pound chicken to about 1/2 thickness
  2. Mix grated cheese with breacrumbs, cheese, pepper, and sea salt to taste
  3. Beat egg with water
  4. Preheat oven to 400 and start water for pasta
  5. Coat chicken in egg and then in bread crumbs, placing on an ungreased, rimmed baking tray
  6. Cook in oven on 400 for 15-20 minutes

For the sauce:
  1. While chicken cooks and pasta boils, sautee mushrooms in a pan with olive oil, butter, shallots and chicken broth over medium heat
  2. When mushrooms are tender, add garlic, cook 1-2 minutes, and then add wine
  3. Mix cornstarch with cold half and half (I put mine in a cup and stir it around with a fork)
  4. Add cornstarch mixture, and stir
  5. Season with pepper to tasteServe chicken over pasta with sauce on top, garnish with grated cheese

1 comment:

Vanessa said...

Oh everything looks soo good. Thanks for stopping by!!