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Ингредиенты
- Clarified butter as needed
- 2 med carrots roughly minced
- 1 c. finely-sliced onion
- 1 x garlic clove crushed
- 2 Tbsp. tomato paste
- 2 lb ripe tomatoes roughly minced
- 1 Tbsp. sugar
- 1/2 c. dry white wine plus a little extra for deglazing Salt to taste Freshly-grnd black pepper to taste
- 1 tsp dry basil
- 2 lrg capon chicken breasts
- 2 Tbsp. freshly-grated Parmesan cheese
- 1 x beaten egg mixed with
- 1 Tbsp. extra virgin olive oil
- 1/2 c. bread crumbs Extra virgin olive oil to coat surface of large frypan to cook chicken breasts
- 4 ounce mushrooms stalks removed, and halved
- 1/4 x lemon juiced
- 4 slc Munster cheese
- 2 Tbsp. finely-minced parsley
Инструкции
- Make tomato sauce. Place clarified butter into a frypan and add in the carrots, onion and garlic. Allow the vegetables to fry 2 min. Add in the tomato paste and allow to cook till the tomato paste has deepened in color.
- Add in the tomatoes, sugar and white wine. Season with salt, pepper and basil. Bring to a vigorous boil and allow to cook for 10 min. Strain through a fine sieve. Deglaze pan with a little white wine and add in this to the strained sauce.
- Flatten chicken breasts and season with salt and pepper. Coat with Parmesan cheese and then paint with the egg and extra virgin olive oil mix. Place into the bread crumbs and coat both sides. Place sufficient extra virgin olive oil into a large frypan to coat surface and add in the chicken breasts. Cook 3 min on each side.
- Add in the mushrooms, season with salt and pepper and add in the lemon juice. Pour half the tomato sauce around the chicken and cover the breasts with the cheese slices. Cover the pan and allow the cheese to heat. When the cheese has melted scatter the finely minced parsley over the chicken.
- Remove the chicken breasts to a serving dish. Add in a little more tomato sauce to the pan, deglaze and then spoon the mushrooms and the sauce around the chicken.
- Comments: A specialty of the "Isle of Capri" on 3rd Avenue, New York City - almost behind Bloomingdale"s Store.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1490g | |
| Calories 889 | |
| Calories from Fat 242 | 27% |
| Total Fat 27.45g | 34% |
| Saturated Fat 6.88g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 197mg | 66% |
| Sodium 883mg | 37% |
| Potassium 3546mg | 101% |
| Total Carbs 123.38g | 33% |
| Dietary Fiber 20.6g | 69% |
| Sugars 56.35g | 38% |
| Protein 27.98g | 45% |
