suemunzlinger's Recipe

Pietro's Chicken Maria

Category: Copy Cat Recipes (I have not tried all of these recipes)

Yield: 4 servings

1 cup chicken stock

1/4 teaspoon minced garlic

1 teaspoon lemon juice

3 tablespoons sherry

1/4 cup ( 1/2 stick) butter

2 tablespoons plus 3/4 cup

all-purpose flour, divided

3/4 cup provel cheese (about 2 1/2 ounces)

1/4 teaspoon cracked black pepper

1 cup sliced fresh mushrooms

1/2 cup lump crabmeat or surimi seafood (imitation crab)

4 skinless, boneless chicken breast halves

Salt

Ground black pepper

3 tablespoons olive oil

12 fresh asparagus spears

In a medium pot, combine stock, garlic, lemon juice and sherry; bring to a boil. In a small pot, melt butter; whisk in 2 tablespoons flour to make a roux and cook about 3 minutes, stirring constantly.

Whisk roux into boiling stock mixture and cook, stirring constantly, until slightly thickened. Reduce heat to low. Stir in provel, cracked pepper, mushrooms and crab; keep warm until serving time.

Pound chicken breast halves between sheets of plastic wrap to a uniform 3/4-inch thickness; sprinkle with salt and ground pepper to taste. Coat chicken with remaining 3/4 cup flour.

Heat olive oil in large skillet over medium-high heat; add chicken and brown on each side about 3 minutes. Reduce heat and cook until done, about 7 minutes more.

Meanwhile, steam asparagus until done. If desired, cut asparagus into bite-size pieces.

Arrange chicken on serving platter; top with asparagus, then ladle on sauce.


Note: Pietro's sometimes prepares Chicken Maria with batter-coated chicken.

Pietros St Louis Hills