Recipe: Buca di Beppo's Chicken Glorioso

CHICKEN GLORIOSO
Restaurant: Buca di Beppo, Chef Richard Graham

3 oz olive oil
4 1/2 pieces chicken breast
1/4 tsp salt
flour
6 oz white wine
3 cloves garlic, chopped
1/2 tsp crushed red pepper
8 oz prepared Alfredo sauce
2 oz sundried tomatoes
1/2 cup mozzarella, shredded
2 tsp parsley, chopped (garnish)

Preheat oven to 425 degrees F.

Heat oil on medium high heat. Season the chicken breast with salt and lightly dust with flour. Saute the chicken breast skin side down until browned. Turn over and brown the other side as well. Remove the chicken breast from the pan and pour off all oil.

Add wine to the pan and return the chicken breasts to the pan as well. Cover and cook the chicken breasts in the pan, turning once, until an internal temperature of 165 degrees is met. Transfer the chicken breasts to a pan and hold.

Add the garlic, crushed red pepper, and the Alfredo sauce to the wine left in the pan. Bring the sauce to a boil, but do not reduce.

Remove from the flame and add the Sundried Tomatoes. Place about 2/3 of the sauce in the baking dish, reserving about half of the sundried tomatoes.

Place the chicken breasts in the baking dish. Top the chicken breasts with mozzarella. Drizzle the remaining sauce with the sundried tomatoes over the top.

Bake in a 425-degree oven until the sauce becomes bubbly and begins to brown.

Garnish with parsley and serve.