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Chicken Lorenzo




Source of Recipe


projo


List of Ingredients




12 ounces chicken breast filets, skinless
1/2 tomato, diced
1 ounce capicola, diced
3 asparagus spears, cut in small pieces
1 egg yolk
1/2 cup grated Parmesan cheese
Pinch oregano
Pinch basil
Pinch black pepper
Pinch crushed red pepper
2 cups Basic Cream Sauce (see recipe below)




Recipe



Saute chicken until golden brown. Remove chicken from pan. Pour off excess oil. Add capicola, tomato and asparagus. Cook until tomato just begins to soften. Add cream sauce. Bring to low boil. Add egg yolk, whip with wire whisk. Reduce heat and add cheese. Whip until smooth. Add oregano, basil, black pepper and crushed red pepper to taste. Pour over chicken breast.

BASIC CREAM SAUCE

2 tablespoons flour

2 tablespoons butter

2 cups heavy cream


Combine flour and butter in saucepan. Heat slowly just until mixture has nut-like aroma. Do not brown. Add cream, whip until smooth. Add sauce as directed above.