Poultry: March 2008 Archives

Petto di Pollo in Crosta

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polo.jpg
Chef's Recipe Notes:
This simple chicken dish has subtle touches of porcini and aged Parmigiano Reggiano, both of which add a light earthiness and nuttiness to the dish. The Parmigiano and the wine also add balanced saltiness and acidity to round out the dish.



Marco Fiorina
Restaurant Chef/Owner
Posticino

INGREDIENTS
Serves 2-4

  • 2 tablespoons butter
  • 3 tablespoons olive oil
  • 4 boneless, skinless chicken breasts
  • Sea salt and freshly ground black pepper, to taste
  • 1/4 pound fresh porcini mushrooms, cleaned and  sliced (reconstituted, dried porcinis can be  substituted, as well as other deeply flavorful mushrooms)
  • 1/4 pound Parmigiano Reggiano cheese, shaved   thinly with a vegetable peeler
  • 1/2 cup white wine
  • 4 fresh thyme sprigs
  • 2 garlic cloves, minced
  • 1/2 pound spinach

 


     

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