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Pollo da Paola Recipe

Guest Author - Paula Laurita

A tasty chicken dish that always pleases.

Pollo da Paola
Paula's Chicken

Ingredients

  • 1 shallot
  • 2 cloves of garlic
  • 1/4 cup extra virgin olive oil
  • 1/4 cup butter
  • 1 cup sliced, white mushrooms (you may also use crimini)
  • 1/2 pound fresh, green asparagus
  • 4 chicken breasts
  • 1 cup dry white wine
  • 4 fresh sage leaves (or 1/2 tsp dried sage)
  • salt
  • fresh ground pepper
  • 1/4 cup fresh, chopped, parsley

Directions

  1. Place half the oil and half the butter in a large skillet, over low heat
  2. Peel and chop the shallot and garlic, then add the shallot to the butter/oil when hot.
  3. Gently cook until the shallot is translucent
  4. While the shallot is cooking, slice the mushrooms
  5. Add the garlic and sauté with the shallot for a minute
  6. Add the mushrooms and raise the head to medium, gently sauté for just a few moments, don't over cook
  7. Remove and set the mushrooms, shallot, and garlic aside
  8. Place the remaining oil and butter in the skillet, heat over medium-low heat
  9. Salt and pepper the chicken breasts
  10. Place the chicken in the skillet and brown on each side over medium heat
  11. Place sage and parsley in skillet and add the wine
  12. Add the shallots, mushrooms, and garlic to the chicken, cover the skillet, and let the chicken simmer over low heat for 20-30 minutes (this will depend on the size of your chicken pieces)
  13. Clean the asparagus, cutting off the bottom inch (or any purple), then cut the stalks into 2 inch lengths
  14. Add the asparagus to the chicken and cook for 10 minutes

Note: Serve with a simple pasta. If you are are going low carb, try Zucchini with Walnuts as an additional vegetable.

Paula Laurita
Italian Food Host

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Content copyright © 2014 by Paula Laurita. All rights reserved.
This content was written by Paula Laurita. If you wish to use this content in any manner, you need written permission. Contact Cinzia Aversa for details.

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