The Connection Warren-Watchung Edition Feb/March 2018

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Dining Out PAGE 59
Directions:
By: Rosemary Scoleri Paisano's Restaurant
Ingredients:
8 skinless, boneless, thin sliced
chicken breasts (about 2½
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
12 oz. package sliced baby
bella mushrooms
1 cup pink champagne
1/2 cup heavy cream
2 tablespoons chopped
fresh sage
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 butter over medi-
um-high flame in a large skillet.
Dredge both sides of the chick-
en cutlets in the seasoned flour
to coat completely. When the
oil and butter are hot, add the
cutlets and fry for 2 minutes on
each side until golden turning
once. Remove the chicken cut-
lets to a large platter in a sin-
gle layer to keep warm.
Add the shallots to the pan
until transparent, cook about 5
minutes. Add mushrooms and
saute for an additional 5 min-
utes. Then add champagne and
reduce sauce slightly. Add in
the heavy cream and sage, salt
and pepper to taste and sim-
mer for 2 minutes.
Reduce the heat to medium-
low, return the cutlets to the
pan; simmer gently for 5 min-
utes to heat the chicken
through. Serve over rice or
risotto.
Rosemary
Prep Time: 20 minutes
Cook Time: 50 minutes
Serves: 4
Buon Appetito!
Chicken Champagne