Chicken Mancini
4 8oz Boneless, skinless Chicken Breast pounded to approximately >1/4 inch thick.
2 Whole Roasted Red Peppers (Canned) Drained & Sliced into 1/2 inch strips
2tbl chopped fresh garlic
3tbl Julienne fresh basil
1 cup white wine (Chablis)
1 1/2 cups chicken broth or stock
1/2 stick butter (unsalted)
4-6 slices mozzarella cheese
All purpose flour to coat chicken
Kosher Salt & Black Pepper to taste.
Serves 4
1. Heat sauté pan with olive oil to coat bottom of pan.
2. Flour chicken and pat off excess flour then place in hot pan and sauté both sides.
3. Add garlic and white wine to de-glaze.
4. Add chicken stock, roasted peppers and basil. Salt & pepper to taste..
5. Bring to a boil and simmer for approx. 5 minutes.
6. Add whole butter and mozzarella cheese. Simmer until sauce is thickened and cheese is melted.