The Connection Warren-Watchung Edition April/May 2016

59 / 104

Dining Out
Directions:
Chicken Rosemary
By: Rosemary Scoleri Paisiano's Restaurant
Ingredients:
8 skinless, boneless, thin sliced
chicken breasts ( about 2 ½
pounds)
All-purpose flour for dredging
Kosher salt and freshly ground
pepper
2 tablespoons butter
1 large shallot chopped fine
1 / 4 cup extra virgin olive oil
1 /2 cup dry white wine, such as
Pinot Grigio
1 lemon juiced
1 / 2 cup heavy cream
2 tablespoons finely chopped
fresh Rosemary
Put some flour in a shallow platter
and season with a fair amount of
salt and pepper; mix with a fork to
distribute evenly. Heat oil and but-
ter over medium-high flame in a
large skillet.
Dredge both sides of the chicken
cutlets in the seasoned flour to coat
completely. When the oil and but-
ter are hot, add the cutlets and fry
for 2 minutes on each side until
golden turning once. Remove the
chicken cutlets to a large platter in
a single layer to keep warm.
Add the shallots to the pan until
transparent, cook about 5 minutes.
Add the wine and broth and sim-
mer for 5 minutes to reduce the
sauce slightly. Add in the heavy
cream and simmer for 1 to 2 min-
utes add the lemon juice to the
pan, rosemary and salt and pepper
to taste.
Reduce the heat to medium-low
return the cutlets to the pan; sim-
mer gently for 5 minutes to heat
the chicken through.Buon Appetito!
Serves 4-6
Rosemary
Serves: 4
Prep Time: 20 minutes
Cook Time: 50 minutes
PAGE 59