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Slaggg · 04-17-2003, 02:27 AM

1 lb Fettucine
4 skinless, boneless chicken breasts
4 THIN slices Proscuitto de Parma
4 THIN slices Provolone cheese
2 garlic cloves, 1 minced, 1 crushed
4 mushrooms, sliced
Extra virgin olive oil
Marsala Wine
Unsalted butter
Salt
Pepper, white
Rice Flour

1. PreHeat oven to 375. Begin a pot of water boiling for the Fettucine. Prepare the chicken: trim and pound to within a half inch thickness. Coat chicken with seasoned rice flour, (suggested seasonings: granulated garlic, salt, white pepper, thyme.), and hold refrigerated. When water reaches boiling, add fettucine, cook till al dente. When fettucine is cooked, toss with olive oil, salt and pepper, cover and hold unrefrigerated.

2. Heat a saute pan till very hot. Add 1 tblsp olive oil, allow oil to heat. When oil is hot, add minced garlic, constantly moving garlic till it JUST begins to brown. Discard oil/garlic. Lower heat to Med Hi, place dredged chicken breast into pan, browning on both sides. DO NOT scrape the pan. When chicken is browned, remove from pan, place one slice of proscuitto on chicken, then one slice of provolone. Place chicken onto a pan, preferrably cast iron, and put into oven. Bake for 5-7 mins. Do this for all four chicken breasts, simultaneously.

3. Add one cup of water to the still hot saute pan, with the crushed garlic clove, (place clove on cutting board, with flat of your knife on it, and give it ONE good whack with the heel of your hand) and reduce till approx 2 tbsp liquid remains. Splash approx 1 tsp Marsala into pan to de-glaze, moving liquid to catch all of that chickeny goodness. Add half cup of marsala wine, pinch of salt, pinch of white pepper and reduce by half.

4. While the broth is reducing, your chicken should be done. Place fettucine on plates, lay the chicken atop it, add any veggies you've chosen to include on the plate an return to your pan.

5. Now this is the tricky part. We want to turn this broth into a gravy by adding the COLD unsalted butter. But we don't want the butter to 'break'. You'll want to already have cut your butter into manageable bits, say a tbsp each. Remove the pan from the heat and add the butter, a bit at a time, constantly moving the liquid until the butter completely melts and incorporates itself. Keep adding butter, bits at a time till the liquid becomes a 'gravy'. DO NOT RETURN PAN TO HEAT. This will break the butter, and result in nastiness. When you've got it right, drizzle the gravy over your chicken and serve immediately.

Pairs great with a bottle of Zinfandel.

	(#19)
Slaggg is Offline Senior Member Posts: 375 Join Date: Dec 2002 Location: LA CA USA	04-17-2003, 02:27 AM 1 lb Fettucine 4 skinless, boneless chicken breasts 4 THIN slices Proscuitto de Parma 4 THIN slices Provolone cheese 2 garlic cloves, 1 minced, 1 crushed 4 mushrooms, sliced Extra virgin olive oil Marsala Wine Unsalted butter Salt Pepper, white Rice Flour 1. PreHeat oven to 375. Begin a pot of water boiling for the Fettucine. Prepare the chicken: trim and pound to within a half inch thickness. Coat chicken with seasoned rice flour, (suggested seasonings: granulated garlic, salt, white pepper, thyme.), and hold refrigerated. When water reaches boiling, add fettucine, cook till al dente. When fettucine is cooked, toss with olive oil, salt and pepper, cover and hold unrefrigerated. 2. Heat a saute pan till very hot. Add 1 tblsp olive oil, allow oil to heat. When oil is hot, add minced garlic, constantly moving garlic till it JUST begins to brown. Discard oil/garlic. Lower heat to Med Hi, place dredged chicken breast into pan, browning on both sides. DO NOT scrape the pan. When chicken is browned, remove from pan, place one slice of proscuitto on chicken, then one slice of provolone. Place chicken onto a pan, preferrably cast iron, and put into oven. Bake for 5-7 mins. Do this for all four chicken breasts, simultaneously. 3. Add one cup of water to the still hot saute pan, with the crushed garlic clove, (place clove on cutting board, with flat of your knife on it, and give it ONE good whack with the heel of your hand) and reduce till approx 2 tbsp liquid remains. Splash approx 1 tsp Marsala into pan to de-glaze, moving liquid to catch all of that chickeny goodness. Add half cup of marsala wine, pinch of salt, pinch of white pepper and reduce by half. 4. While the broth is reducing, your chicken should be done. Place fettucine on plates, lay the chicken atop it, add any veggies you've chosen to include on the plate an return to your pan. 5. Now this is the tricky part. We want to turn this broth into a gravy by adding the COLD unsalted butter. But we don't want the butter to 'break'. You'll want to already have cut your butter into manageable bits, say a tbsp each. Remove the pan from the heat and add the butter, a bit at a time, constantly moving the liquid until the butter completely melts and incorporates itself. Keep adding butter, bits at a time till the liquid becomes a 'gravy'. DO NOT RETURN PAN TO HEAT. This will break the butter, and result in nastiness. When you've got it right, drizzle the gravy over your chicken and serve immediately. Pairs great with a bottle of Zinfandel.