Tony's Chicken

Recipe Provided by Tony D' Angelo: D' Angelo's Ristorante Italino

Ingredients:

Few tablespoons of good quality extra virgin olive oil
Salt & pepper to taste
Boneless skinless chicken breasts - pounded thin
3 cloves garlic, sliced
1/2 a red bell pepper and 1/2 a green bell pepper (or whatever is in season) julienned (hot green frying peppers if you want the dish spicier)
1/2 of a thinly sliced bermuda (white) onion
(dash of butter- optional)
Generous splash of dry white wine
Thin slice of mozzarella cheese
(lid for the saute pan to melt the cheese atop the veal in the last minute before plating)
Dash of fresh parsley for presentation

All ingredients are sauteed in one saute pan- makes for easy clean-up

Cooking tips:

First: Do not have the pan too hot because the garlic might possibly burn- you want the garlic to get lightly tan in color and infuse the olive oil, not flash burn it. (low to medium heat)
Second: For a thicker, richer sauce, very lightly coat the pounded veal with flour before sauteing- this will thicken the sauce during cooking
(if you are gluten- intolerant, skip this step)

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