Vennettos Rosemary Chicken With Dijon Cream Sauce For 2 Recipes

Steps:

• In a small skillet over medium heat, cook chicken in 1 tablespoon butter for 4-5 minutes on each side or until a thermometer reads 170°. Remove and keep warm., Add wine to the pan; cook over medium-low heat, stirring to loosen browned bits from pan. Add cream and bring to a boil. Reduce heat; cook and stir until slightly thickened. Stir in rosemary and remaining butter until blended. Serve with chicken.

Steps:

• MARINADE: Mix marinade together and add to the chicken breasts. Season with salt and pepper.
• Marinate chicken breasts at least 2 hours or overnight in glass container or plastic "Ziploc" bag.
• Heat 1 tablespoon of olive oil and the butter over medium high heat and sauté chicken breasts, turning several times until browned on each side. Do not overcook.
• Set aside on a serving dish and prepare the cream sauce.
• SAUCE: Over medium high heat in the same pan you used to cook the chicken, add white wine, chicken broth, capers, and cream.
• Use a spatula to scrape up the fond (brown bits) as you heat the mixture, reducing until thickened. DO NOT boil or the cream will curdle. If necessary, reduce heat.
• Whisk in Dijon mustard until sauce is smooth; returning chicken breasts to sauce to reheat. Arrange chicken breasts on platter and spoon sauce over.
• Season with salt and pepper, to taste.
• Garnish chicken with a sprig of fresh rosemary.
• Prep does not include marinating.

Steps:

• Preheat oven to 350 degrees F.
• In a 3-inch sided saute pan, heat the vegetable oil to 350 degrees F.
• Place the chicken breast between 2 pieces of plastic wrap, and pound the chicken until it is 1/4-inch thick. Remove the chicken and lightly season the breast with salt and pepper. Dredge the breast in the flour, then in the egg, and coat with bread crumbs. Put the chicken on a flat, workable surface, and place the red pepper and mozzarella down the center of the breast. Leave a 2-inch space at one end for closure, and starting at the other end of the breast, begin rolling the chicken, being careful not to lose the stuffing. Give the breast an even squeeze to secure the closure.
• Slowly place the breast, seam side down, in the oil. Allow the breast to fry until it is a golden brown color, about 5 minutes, before turning. Cook the other side until golden brown, and remove the breast to a baking sheet. Put it in the oven and allow it to finish cooking, approximately 10 minutes.
• Meanwhile, cook as much pasta as desired in a medium pot of boiling, salted water. Drain and reserve.
• Very carefully fry the basil leaf in the same oil until translucent.
• To serve the chicken, trim the outside edges of the breast, and then cut it on the bias. Coat a dinner plate with George's Pink Sauce and place some warm three-cheese tortellini in the center. Stand the Chicken Valentino in the front of the plate, exposing the stuffing. Garnish the plate with the fried basil leaf.
• Heat the marinara sauce in a small saucepan. Stir in the cream and fresh basil. Serve underneath Chicken Valentino.