Steak or Chicken Modiga Recipe
4.9 stars -
based on 4 votes
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup fine dry Italian breadcrumbs
4 beef strip steaks or 4 boneless/skinless chicken breast
2-3 Tbsp.. butter
1 1/2 tsp. minced garlic
4 oz. sliced mushrooms
2 Tbsp.. flour
1 c. chicken stock
2 Tbsp.. Chablis or other white wine
1 Tbsp.. + 1 tsp. lemon juice
1/8 tsp. salt (to taste)
1/8 tsp. white pepper (to taste)
4-6 oz. provolone cheese, room temperature
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Directions: |
Directions:Press bread crumbs firmly onto steaks; grill or broil to preferred degree of doneness.
While steaks are cooking, place a saucepan over medium-low heat; add butter. As soon as butter melts, add garlic; cook just until it becomes fragrant, about 90 seconds.
Add mushrooms, cook 1 minute. Sprinkle in flour; cook, stirring, for 2 minutes.
Gradually stir in chicken stock, wine and lemon juice; add salt and pepper to taste. Bring to a low boil and cook until thickened, 2 to 3 minutes. Remove sauce from heat; set aside and keep warm. (Makes about 1-2/3 cups).
Place each steak on a serving plate and cover with 1/4 of the provel; cover with warm sauce and serve immediately |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:35 min/20 min prep |
Personal
Notes: |
Personal
Notes: Since we know how Dana likes her red meat, I thought I'd include this recipe. This is actually pretty easy but it turns out looking like a fancy meal sure to impress! Since the sauce is heavy, I recommend serving with steamed broccoli, green beans, or asparagus and a crusty bread. It is just as good with chicken, and for those who don't like mushrooms, you could substitute onions.
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