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Рецепт Chicken Riccardo

by CookEatShare Cookbook

Ингредиенты

8 chicken cutlets, pounded 8 shrimp, cleaned, peeled, deveined and butterflied Flour, for dredging 3 Large eggs, beaten Parsley, minced Parmesan cheese, grated Clarified butter

Lemon juice 3 ounce. white chablis wine Oil 6 ounce. chicken stock 2 ounce. marinara sauce 1/2 pound linguine

Инструкции

1. Place a butterflied shrimp on a chicken cutlet, tuck in ends and roll. Flatten slightly. Mix together beaten Large eggs, parsley and grated cheese. Dredge in flour, then in egg mix. Heat oil to smoke point in a saute/fry pan. Reduce heat and add in lemon juice. Saute/fry on all sides. Drain off oil. Add in butter and lemon juice. Add in some parsley, white wine and chicken stock. Then add in marinara sauce and dust mix quickly with some flour before mix boils. Stir and let reduce to half. Meanwhile, cook pasta to al dente stage. Drain and place cooked pasta on serving platter. Place chicken rolls on top and pour sauce over them.

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