Chicken Pinocchio
- Ready In:
- 20mins
- Ingredients:
- 15
- Serves:
-
1
ingredients
- 226.79-283.49 g chicken breasts
- 14.79 ml butter
- 14.79 ml olive oil
- 1 whole egg
- 59.14 ml flour
- 59.14 ml Italian breadcrumbs
- 28.34 g brandy
- 1 garlic clove
- 14.79 ml shallot
- 236.59 ml heavy cream
- 118.29 ml mushroom, sliced
- 59.14 ml fresh spinach
- 85.04-113.39 g gorgonzola, crumbled
- 85.04-113.39 g fontina or 85.04-113.39 g mozzarella cheese, shredded
- salt and pepper
directions
- Dust chicken breast(s) in flour, then dip in egg, followed by a coating of breadcrumbs.
- Pan fry lightly on medium/high heat with olive oil and butter for 2-3 minutes per side until golden brown.
- Stir in garlic, shallots, brandy, spinach, mushrooms, heavy cream, salt and pepper; simmer to reduce for 5 minutes.
- Add gorgonzola, then turn off heat.
- Place chicken breast(s) in heat-resistant dish and pour sauce over the chicken.
- Top with fontina or mozzarella and bake at 350 degrees for 6-8 minutes, or until cheese is melted and golden.
- Serve with steamed asparagus.
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RECIPE SUBMITTED BY
Judikins
Tucson, Arizona
I'm a Midwesterner, turned Northwesterner for 30 years and finally a Southwesterner. I retired in 1995 and have had time to enjoy, even more, the things I love, like cooking and entertaining special people in our home--family and good friends. Fortunately, my husband enjoys cooking too (one pot meals), so he relieves me a few times a month.