SilverSage
Member
The steps at the stove come together quickly, so its important to "mis en place" this recipe.
Chicken breasts in the US are now huge - sometimes 12-16 ounces. I lay them flat and cut through horizontally to make 2 thinner breasts. If you really want huge ones, cook them longer.
I don't have a lot of precise measurements - a lot is just by sight.
Olive oil as needed
salt & pepper
2 pieces of chicken breast
Thick slices of fontina, large enough to cover the chicken
6-8 ounces of mushrooms, cleaned, stemmed, and medium sliced
1 clove of garlic, finely chopped
6 oz of fresh spinach, cleaned and stemmed
2 oz pancetta. cut in 1/4 inch dice.
1 shallot, finely diced
Balsamic glaze (make your own or purchase a bottle) I make mine with a sprig of rosemary.
Salt and pepper the chicken at least 30 minutes in advance.
Heat a skillet then add olive oil to cover bottom.
Add the chicken breasts to the hot skillet, and cook until browned on one side and cooked nearly half way through.
Flip the chicken. Top with cheese. Cover to help the cheese melt and the inside cook. Remove to a plate before it's totally cooked through. Cover immediately to help it finish cooking and the cheese finishes melting.
If needed, add more oil to the pan. Toss in about 1/3 of the pancetta. Render the fat, then add the mushrooms. When they are nicely browned, add the garlic. Keep tossing, but don't burn the garlic! Ouickly lift the cover on the chicken. Top with the mushrooms, and put the lid back over the chicken.
If needed, add more oil to the pan. Add the shallots and saute until translucent. Add garlic and stir for a half minute. Add spinach. Toss with tongs until wilted and warm. Do not overcook it to mush!.
Put the spinach on each plate. Top with a piece of cicken. Drizzle with balsamic glaze.
If you are making pasta, mine took 7 minutes. I added it to boiling water when I put the mushrooms in the pan. Timing was perfect.YMMV.
It looks real pretty topped with a little basil chiffonade, but I was out of basil.
Chicken breasts in the US are now huge - sometimes 12-16 ounces. I lay them flat and cut through horizontally to make 2 thinner breasts. If you really want huge ones, cook them longer.
I don't have a lot of precise measurements - a lot is just by sight.
Olive oil as needed
salt & pepper
2 pieces of chicken breast
Thick slices of fontina, large enough to cover the chicken
6-8 ounces of mushrooms, cleaned, stemmed, and medium sliced
1 clove of garlic, finely chopped
6 oz of fresh spinach, cleaned and stemmed
2 oz pancetta. cut in 1/4 inch dice.
1 shallot, finely diced
Balsamic glaze (make your own or purchase a bottle) I make mine with a sprig of rosemary.
Salt and pepper the chicken at least 30 minutes in advance.
Heat a skillet then add olive oil to cover bottom.
Add the chicken breasts to the hot skillet, and cook until browned on one side and cooked nearly half way through.
Flip the chicken. Top with cheese. Cover to help the cheese melt and the inside cook. Remove to a plate before it's totally cooked through. Cover immediately to help it finish cooking and the cheese finishes melting.
If needed, add more oil to the pan. Toss in about 1/3 of the pancetta. Render the fat, then add the mushrooms. When they are nicely browned, add the garlic. Keep tossing, but don't burn the garlic! Ouickly lift the cover on the chicken. Top with the mushrooms, and put the lid back over the chicken.
If needed, add more oil to the pan. Add the shallots and saute until translucent. Add garlic and stir for a half minute. Add spinach. Toss with tongs until wilted and warm. Do not overcook it to mush!.
Put the spinach on each plate. Top with a piece of cicken. Drizzle with balsamic glaze.
If you are making pasta, mine took 7 minutes. I added it to boiling water when I put the mushrooms in the pan. Timing was perfect.YMMV.
It looks real pretty topped with a little basil chiffonade, but I was out of basil.