Chicken Portofino

Chicken Portofino

Chicken Portofino

This is such a tasty dish that I used to make years ago. When I searched for a recipe I noticed the few available were not like the way I make it so here’s my version.

4 chicken breasts trimmed and pounded lightly to even thickness
1/2 cup Olive Oil
Fresh Parsley chopped
Flour for dredging
2 eggs beaten
1/2 Plain Bread Crumbs
1/4 grated parmesan cheese
Salt and Pepper to taste

2 tsp Shallot or onion
Juice of 1 Lemon
1 cup Chicken Stock
1 tbs blond roux or Cornstarch with water
4 oz White Wine
1 can Artichoke Hearts and half the juice
1/4 grated parmesan cheese
2 tbsp butter
Fresh Parsley chopped

Mix the bread crumbs with 1/4 cup of parmesan cheese, salt and pepper, and a handful of chopped parsley.
Dip the chicken breast in flour, shake off excess, then in the egg wash, then coat with the breadcrumb mixture.
Fry the breaded chicken in the olive oil on medium heat making sure the oil is hot enough when you put the chicken in.

For the sauce:
Lightly saute the shallot or onion in oil, raise the temperature to high and add the wine and lemon and reduce by half.
add the chicken stock and the artichoke hearts and juice. Add the parmesan cheese and then thicken with the roux or just use a cornstarch water mixture.
When thickened enough to coat the chicken add the butter and stir until melted.

Cover the chicken with the sauce and enjoy.

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