Here, chicken breasts are stuffed and then seared until golden-brown. The pan sauce is made separately, which both saves time and prevents the stuffing from getting into the velvety sauce.
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Serve with garlicky sautéed spinach and crusty bread.
This is a 6 star recipe if Fine Cooking let you turn it up to 11. A restaurant quality dish that comes together quickly. I finished the chicken in the oven at 400 degrees for about 12 minutes after browning it, but I had doubled the recipe to 8 breasts to feed a crowd. Made the pan sauce in the pan that I had browned the chicken in. Delicious - a definite keeper.
Excellent! Cut back on the amount of butter in the sauce and used feta since that was all I had. Loved it!
Delicious. Works well with Feta if that's what you happen to have in the fridge. Served with boiled green beans finished with sea salt, fresh pepper and a dash of sesame oil. Garnish beans with fresh cherry tomatoes, halved. The colors and texture combinations are quite nice. I had some issues with the butter scorching, as it took a while for the chicken to cook through. I would recommend using a higher temp friendly oil and finishing with a pat of european butter for flavor.
The recipe looks great but it calls for boneless skinless breasts, yet the picture looks like these have skin. If you've ever made this, which one is it -- with skin or without?
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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