Home Pasta Chicken Fontina For Dinner | jovina cooks

Chicken Fontina For Dinner | jovina cooks

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Italian Mushroom Tomato Sauce

Ingredients

1 tablespoon butter
1 tablespoon olive oil
1 giant onion, sliced
eight ouncessliced contemporary mushrooms
2 cloves garlic, minced
1 cup beef broth
One 26-28 ounce container Italian diced tomatoes
2 bay leaves
1/2 teaspoon dried basil or 1 tablespoon snipped contemporary basil
1/Four teaspoon dried oregano or 1 teaspoon snipped contemporary oregano
Salt
1/Four teaspoon crushed pink pepper flakes

Directions

Heat the oil and butter in a big saucepan.
Add the mushrooms, onions, and garlic to the skillet. Cook till the greens are tender. Then, stir within the broth and undrained tomatoes, bay leaves, herbs, salt to style and pink pepper. Cover with the lid ajar and simmer about 1 1/2 hours or till the sauce could be very thick, stirring often. Keep heat.

Chicken Fontina

Ingredients

2 giant boneless hen breasts, pounded skinny
All-Purpose or low carb flour
1 egg white crushed with 1 tablespoon water
1 cup contemporary bread crumbs, created from common or low carb bread
Salt and pepper to style
2 tablespoons butter
1 tablespoon olive oil
three giant slices Italian Fontina cheese
Italian Tomato Mushroom Sauce, recipe above.

Directions

Sprinkle the hen breasts with salt and pepper. Lightly coat the pounded hen breasts in flour. Dip within the crushed egg white after which into the bread crumbs. Press the crumbs onto the breasts. Place the breaded cutlets on a plate and refrigerate for a number of hours.


In a big skillet with a canopy warmth the butter and oil. Add the cutlets and brown on either side.

Cover every breast with tomato mushroom sauce and a 1 1/2 slices of cheese. Cover the skillet and warmth till the cheese begins to soften.

Roasted Asparagus with Parmesan

Serves 4

1 pound medium asparagus, woody stalks eliminated
2 tablespoons further virgin olive oil
l garlic clove, peeled and minced
2 tablespoons grated parmesan cheese
1 teaspoon grated lemon zest
Salt and pepper to style

Directions

Heat the oven to 400 levels F.
Toss the asparagus with oil in a big baking dish.
Roast for 10 minutes.
Sprinkle the minced garlic and lemon zest on the asparagus and roast a further 10 minutes.
Season to style with salt & pepper and sprinkle with Parmesan cheese.

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