Pollo Capri Adapted From Bellas Italian Cafe Tampa Florida Recipes

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POLLO CAPRI - ADAPTED FROM BELLA'S ITALIAN CAFE, TAMPA, FLORIDA



Pollo Capri - Adapted from Bella's Italian Cafe, Tampa, Florida image

If you love chicken paired with mushrooms, you'll love this quick and simple Italian classic: Sauteed chicken breasts topped with smoked mozzarella and three varieties of mushrooms simmered in white wine. This recipe was passed around at work and has become a favorite at our office pot lucks. I've tweeked it a-bit without compromising on flavor. ENJOY! (It's more than just a word, it's a promise.)

Provided by Feast Your Eyes

Categories     Chicken

Time 50m

Yield 2 serving(s)

Number Of Ingredients 22

2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
8 ounces portabella mushrooms, sliced thin
10 ounces button mushrooms, sliced
1 ounce dried porcini mushroom, Soak in
1/2 cup hot water (chop fine, reserve the liquid.)
2 teaspoons garlic, fincely minced
1 teaspoon fresh rosemary, roughly chopped
kosher salt (to taste)
1/2 teaspoon fresh ground black pepper
1 tablespoon fresh parsley, roughly chopped
2 boneless skinless chicken breasts
1 pinch kosher salt
1 pinch fresh ground black pepper
2 tablespoons freshly grated parmesan cheese
1 beaten egg, mixed with
1 tablespoon extra virgin olive oil
1/2 cup breadcrumbs
extra virgin olive oil
2 slices smoked mozzarella cheese
mushroom, Tre Fungi (see recipe above)
1 cup white wine

Steps:

  • Tre Fungi Directions:.
  • Saute the sliced Portobello and button mushrooms in oil and butter.
  • When mushrooms begin to lose their water, add porcini mushrooms, garlic, and rosemary; saute for 10 minutes.
  • Add the reserved porcini liquid.
  • Bring to a boil, add salt and pepper. Remove from heat.
  • Bring to room temperature and add parsley; chill.
  • Sauteed Chicken Directions:.
  • Rinse and gently pat dry chicken breasts.
  • Flatten chicken breasts and season with salt and pepper.
  • Coat chicken breasts with Parmesan cheese and then paint with the egg and olive oil mixture. Place into the bread crumbs and coat both sides.
  • Place enough olive oil into a large frypan to coat surface and add the chicken breasts. Saute until nicely brown, flip and repeat on the other side.
  • Top each chicken breast with cheese; cover the pan and allow the cheese to melt.
  • Serving Directions:.
  • Heat the Tre Fungi with white wine in a separate pan until it starts to bubble.
  • Pour on top of chicken and serve with rice pilaf and steamed asparagus.

Nutrition Facts : Calories 830.9, Fat 45.8, SaturatedFat 16.3, Cholesterol 231.5, Sodium 662.1, Carbohydrate 36.2, Fiber 4.9, Sugar 8.2, Protein 50.7

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