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Category: Copy Cat Recipes (I have not tried all of these recipes)
Prep Time: Cook Time: Total Time:
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
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Pietro's Chicken Maria
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Category: Copy Cat Recipes (I have not tried all of these recipes)
Prep Time: Cook Time: Total Time:
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
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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