Wednesday, December 2, 2015

Menu Inspiration


I have an obsession with menus.  I read them all the time for inspiration.  I have even been known to take pictures of menus in restaurants to recreate things that sound good.  My husband doesn't like that I have to read the ENTIRE menu before deciding what to order at restaurants.  He is rewarded though by great food.

While I've never eaten this dish from Johnny Carrino's, I thought it sounded good so I made my own version.  This is Chicken Milano.  It's chicken smothered with sauteed mushrooms, proscuitto ham, and Provolone cheese.  And it's served with fettuccine with really easy homemade alfredo sauce.  And it's darn tasty!  Enjoy!

CHICKEN MILANO
FOR THE CHICKEN:
4 boneless, skinless chicken breasts
One 3-ounce package sliced proscuitto ham (or regular deli ham)
8 slices Provolone cheese
8 ounces mushrooms, sliced
Olive oil
2 T butter
Garlic powder
Seasoned salt (like Lawry's)
Black pepper

FOR THE FETTUCCINE:
1 lb fettuccine
1 stick butter
3 C heavy cream
5 ounces plus 1/4 C shredded Parmesan cheese (not the powder stuff)
1 clove garlic, minced
Salt & pepper, to taste

Preheat the oven to 350 degrees.  Season the chicken breasts on both sides with some garlic powder, seasoned salt, and black pepper.  Bake the chicken on a sheet pan for 15 minutes.  Turn the chicken over and bake an additional 12-16 minutes OR until a thermometer registers at 165 degrees in the center.

Meanwhile, cook the fettuccine according to package directions.  Melt the butter in a skillet and drizzle in some olive oil.  Cook the mushrooms in the skillet until tender. Season them with salt and pepper.  Set them aside.

For the alfredo sauce, melt the stick of butter in a sauce pot. Add in the cream and garlic and bring it to a boil.  Turn the heat off.  Whisk in the Parmesan cheese in small handfuls and continue whisking until it's smooth.  Continue whisking in the Parmesan until it's all melted and smooth.  Season with salt and pepper.

During the last 5-7 minutes of the chicken cooking, pull the sheet pan out of the oven.  Top each chicken breast with 1/4 of the mushrooms.  Top each chicken breast with 1/4 of the proscuitto.  Lay two slices of Provolone cheese over the top of each chicken breast.  Return the pan to the oven and continue cooking until the chicken is done and the cheese is slightly browned.  Mix the alfredo sauce with the drained fettuccine and serve it with the chicken.


2 comments:

  1. Lol! I do the same thing! I used to ask if they had copies to take home, when we traveled (before cell phones with cameras)...

    Love your recipes!

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    Replies
    1. Thank you so much, Janie! I hope you enjoy this one too!

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