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Chicken with mustard and prosecco




Source of Recipe


chef Vincent Scotto of Gonzo Restaurant in New York City.


Recipe Introduction


Prosecco is an Italian sparkling wine made north of Venice


List of Ingredients




½ cup flour
Salt and pepper to taste
6 6-ounce boneless, skinless chicken breast halves, slightly pounded to flatten
3 tablespoons olive oil
1½ cups prosecco or other sparkling wine
2 tablespoons coarse-grained mustard
1 tablespoon chopped tarragon
1 tablespoon chopped Italian parsley
Extra virgin olive oil to drizzle

Recipe



Combine flour with salt and pepper. Dredge chicken in seasoned flour. Heat olive oil in large sauté pan until shimmering. Add chicken to pan. Brown on both sides for about 2 minutes per side, until golden. Remove cooked chicken to platter, and cover with foil. Splash prosecco in pan to deglaze, scraping up brown bits. Add mustard; bring to boil. Season with salt and pepper. Lower flame; add tarragon and parsley and swirl in, about 1 minute, just to heat the herbs through. Sauce should be slightly thickened. Spoon over chicken. Drizzle the chicken with olive oil, and serve.

Serves 6.