Chicken Portofino
Source: The Palm Restaurant
Atlanta, GA
Servings: 2
4 oz. Chicken breast
1/2 cup sundried tomatoes
1/2 cup shitake mushrooms
1/4 cup prosciutto (sliced)
1/2 cup Marsala wine
2 Tbsp. Pine nuts (slightly toasted)
fresh basil for garnish
Heat pan with olive oil and saute chicken breast until lightly brown on both sides. Add in mushrooms, tomatoes, shallots, prosciutto, and cook until tender. Add Marsala wine and season Garnish with pine nuts and fresh basil. Serve.
Source: The Palm Restaurant
Atlanta, GA
Servings: 2
4 oz. Chicken breast
1/2 cup sundried tomatoes
1/2 cup shitake mushrooms
1/4 cup prosciutto (sliced)
1/2 cup Marsala wine
2 Tbsp. Pine nuts (slightly toasted)
fresh basil for garnish
Heat pan with olive oil and saute chicken breast until lightly brown on both sides. Add in mushrooms, tomatoes, shallots, prosciutto, and cook until tender. Add Marsala wine and season Garnish with pine nuts and fresh basil. Serve.
MsgID: 3120070
Shared by: Gladys/PR
In reply to: Recipe: Chicken Breast Recipes
Board: Daily Recipe Swap at Recipelink.com
Shared by: Gladys/PR
In reply to: Recipe: Chicken Breast Recipes
Board: Daily Recipe Swap at Recipelink.com
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| Reviews and Replies: | |
| 1 | Recipe: Chicken Breast Recipes |
| Betsy at Recipelink.com | |
| 2 | Recipe: Chicken and Cheese Corn Chowder |
| Gladys/PR | |
| 3 | Recipe: Company Orange, Sesame Chicken with Ginger |
| Gladys/PR | |
| 4 | Recipe: Coconut Chicken |
| Gladys/PR | |
| 5 | Recipe: Three Pepper Chicken |
| Gladys/PR | |
| 6 | Recipe: Chicken au Poivre with Vegetables (George Foreman Grill) |
| Gladys/PR | |
| 7 | Recipe: Chicken Portofino |
| Gladys/PR | |
| 8 | Recipe: Chicken and Ripe Bananas |
| Gladys/PR | |
| 9 | Recipe: Simple Grilled Boneless Chicken Breast |
| Gladys/PR | |
| 10 | Recipe(tried): Bombay Chicken and Rice |
| Robyn, Dallas, TX | |
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