Directions: |
Directions:1. Prepare the sauce. In a small saucepan, melt butter over medium heat. Whisk in
flour to make a roux. Reduce heat to low and cook, stirring frequently, about 3 minutes
or until roux foams. Set aside.
2. In a medium saucepan, combine broth and lemon juice; bring to a boil. Whisk in
roux. Remove from heat and add wine. Continue to whisk until sauce is smooth and
silky. Refrigerate sauce if not using right away.
3. When ready to cook the chicken, preheat a grill or broiler. If using a grill, also
preheat the oven to 450 degrees.
4. Bring a saucepan of water to a boil. Add broccoli; cook just until bright green and
tender-crisp. Plunge broccoli into ice water until cool, then drain and pat dry.
5. Use a meat mallet to flatten chicken to a uniform thickness (1/2 to 3/4 inch). Coat
chicken with olive oil, then dredge both sides in bread crumbs.
6. Grill or broil chicken about 4 minutes per side, to an internal temperature of 170
degrees. (Insert thermometer horizontally for an accurate reading.) If using the
broiler, set oven at 450 degrees when you remove the chicken.
7. Pour sauce into a large skillet. Add prosciutto, red pepper flakes and garlic; bring to
a boil. Add broccoli and mushrooms; cook until sauce thickens and reduces by about a
third.
8. Mix cheeses together. Place cooked chicken on a shallow baking pan. Top each piece
with 1/2 cup cheese. Bake until cheese is melted, about 4 minutes. Transfer chicken to
serving plates.
9. Use a slotted spoon to evenly distribute broccoli and mushrooms over chicken. Pour
on remaining sauce to taste; serve immediately. |
This recipe for Chicken Flamingo (Pasta House Copycat) is from