Chicken Pisala

Chicken Pisala
Ingredients :
3 Chicken breasts (butterflied in half)
1/2 cup flour
1 shallot, finely diced
4 oz baby portabello mushrooms, sliced
1 clove garlic, minced
1 tsp fresh thyme, chopped
8 Tbsp First Taste Organic Butter Infused Olive Oil
2 Tbsp capers
1/2 cup dry white wine
1/2 cup low sodium chicken stock
2 Tbsp arrowroot powder
salt and pepper to taste

First Taste Milanese Gremolata Infused Olive Oil, drizzled
2 Tbsp Italian parsley, chopped
Butterfly chicken in half and sprinkle with salt and pepper and set aside.
Pre-heat a large saute pan and add organic butter infused olive oil.
Dredge the chicken with the flour and place in saute pan and brown both sides, tehn set aside in shallow dish.
Add the shallots and prtabello mushrooms to pan and saute until shallots are softened and mushrooms are slightly browned.
Then add the fresh thyme and garlic and saute for 2 minutes. Add teh dry white wine to pan and simmer until reduced by half, then add teh chicken stock and capers.
In a small bowl remove some of the liquid from pan and whisk in the arrowroot powder then add back to pan whisking until desired consistency.
Place the chicken back into pan and bring to simmer and cover for 10 minutes until cooked through.
Remove from heat and drizzle Milanese gremolata infused olive oil and sprinkle with the chopped Italian parsley.
Serve immediately.
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