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    Bartolino's Chicken Franco


    Source of Recipe


    unknown

    List of Ingredients




    2 whole boneless skinless chicken breasts
    2/3 cup fresh grated parmesan
    1/2 cup fresh spinach, cleaned
    2 tablespoons butter
    2 cloves garlic, freshly chopped
    2/3 cup brandy
    1 cup chicken stock
    1/4 teaspoon crushed red pepper
    1 tablespoon dijon mustard
    3 tablespoons butter
    1 cup heavy cream
    1/4 cup sliced fresh mushrooms
    salt
    1 tablespoon fresh chopped parsley

    Recipe



    Place chicken breasts between 2 pieces of waxed paper; pound gently with a kitchen mallet until about 1/8 inch thick. Divide cheese and spinach in half. In the palm of your hand, form half of the cheese into a tight ball; place on the center of 1 chicken breast. Repeat with the remaining cheese for the other breast. Do the same with the spinach, placing a tight ball of spinach on each piece of chicken. Fold breasts over to form a pocket. Pound the edges of the breasts with a mallet to form a tight seal. Spread some flour onto a plate or other working surface. Dredge chicken in flour; make sure to coat seam.

    Melt margarine in a large skillet over medium heat. When skillet is hot, add chicken. Cook until chicken is slightly browned on both sides. (Be careful not to rupture seal.) Add garlic; cook briefly. Add brandy (be careful; brandy may flame briefly). Add chicken stock, red pepper flakes, mustard and butter. Simmer until liquid is reduced by half, turning chicken once. Add cream; simmer until chicken breasts are fully cooked and the sauce reaches the desired thickness. Add mushrooms; cook until heated through. Add salt to taste. Garnish with parsley. Yield: 2 servings.

 

 

 

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