Concoct A New Menu Chicken Veronica

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Chicken Veronica

"A unique chicken dish, named for my lady friend, with solar-dried tomatoes, pancetta and Brie cheese in a sherry cream sauce. Serve over angel-hair pasta or basmati rice."

Ingredients :

1/four cup greater-virgin olive oil
2 1/2 kilos fowl breast cutlets, pounded to at least one/4 inch thickness
1 cup all-cause flour for dusting
4 cloves garlic, chopped
1 shallot, chopped
three tablespoons chopped oil-packed solar-dried tomatoes
three slices pancetta bacon, finely chopped
3/four cup correct first-rate dry sherry wine
1/2 cup chicken stock
2 egg yolks
half cup heavy cream
2 tablespoons Brie cheese - rind eliminated, room temperature
salt and pepper to taste
1 teaspoon chopped fresh parsley

Instructions :

Prep : 45M	Cook : 4M	Ready in : 1H

Heat the olive oil in a huge skillet over medium-excessive warmth. Dredge the chicken in flour, shaking off any extra. Fry chicken within the warm oil till brown on both sides. Remove from the skillet and set aside.
Add the garlic, shallot, solar-dried tomatoes and pancetta to the skillet and reduce the heat to medium. Cook and stir for a couple of minutes, till garlic is fragrant and pancetta is cooked. Stir inside the sherry, loosening any bits caught to the bottom of the pan. Simmer till reduced through half of. Stir within the fowl inventory and prepare dinner till reduced by using half of again.
Whisk collectively the egg yolks and heavy cream; blend into the skillet. Season with salt and pepper. Return the hen to the skillet and cook for a couple of minutes, till chook is coated and sauce is thick. Stir in the Brie cheese till smooth. Remove from the heat and sprinkle with parsley. Serve over rice or angel hair pasta.

Notes :

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