Pollo da Paola Recipe
A tasty chicken dish that always pleases.
- 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)
- fresh ground pepper
- 1/4 cup fresh, chopped, parsley
- Place half the oil and half the butter in a large skillet, over low heat
- Peel and chop the shallot and garlic, then add the shallot to the butter/oil when hot.
- Gently cook until the shallot is translucent
- While the shallot is cooking, slice the mushrooms
- Add the garlic and sauté with the shallot for a minute
- Add the mushrooms and raise the head to medium, gently sauté for just a few moments, don't over cook
- Remove and set the mushrooms, shallot, and garlic aside
- Place the remaining oil and butter in the skillet, heat over medium-low heat
- Salt and pepper the chicken breasts
- Place the chicken in the skillet and brown on each side over medium heat
- Place sage and parsley in skillet and add the wine
- 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)
- Clean the asparagus, cutting off the bottom inch (or any purple), then cut the stalks into 2 inch lengths
- 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.
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