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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Rich & Charlie’s Chicken Modiga Recipe

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This recipe for Rich & Charlie’s Chicken Modiga is from Dumplings and more..., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 C (1-1/2 sticks) butter, divided
3 T all-purpose flour
2 (6-8oz.) chicken breasts, skinless/boneless
1 C Italian seasoned bread crumbs
1-1/2 C chicken stock
3/4 C mushroom, fresh/thin sliced
2 T chopped prosciutto (1oz.)
Juice from a half of a lemon
1/2 C dry white wine
8 oz. provel cheese, shredded (2 cups)
Directions:
Directions:
1. Melt 1/4 C butter in saucepan; set aside.

2. Cut remaining 1/2 C (1 stick) butter in half. Put butter & flour in mixing bowl; mash with fork to make creamy mixture. Set aside.

3. Cut each chicken breast in half, to make 4 pieces of chicken

4. Wash chicken; drain off excess water. Dredge chicken in breadcrumbs. Using pastry brush, brush reserved melted butter on chicken to moisten breadcrumbs.

5. Broil, charbroil, or grill chicken over hot fire about 5 minutes per side, or until fully cooked. Set aside

6. Bring chicken stock to a boil in large, ovenproof skillet. Add reserved butter-flour mixture to stock; bring to a boil. Stir while boiling until mixture thickens. Reduce heat to a simmer. Add mushrooms, prosciutto, lemon juice, & wine. Let simmer about 5 minutes

7. Place chicken pieces in sauce in pan. Top chicken pieces with equal amounts of cheese (½ cup per piece) . Place in preheated 350 degree oven just until cheese melts; about 3-4 minutes.

8. Transfer chicken to plates. Using slotted spoon, spoon mushrooms and prosciutto over chicken. Pour sauce over top & serve.

 

 

 

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