poultry - serves 4
submitted by brad clymer, columbus
directions
- Gently warm vino de milo mediterranean pinot grigio sauce in a saucepan. Reduce to simmer while chicken cooks.
Meanwhile, bring water to a boil for the pasta.
- Clean and trim the chicken. Flatten for cooking using the flat side of a meat mallet.
- Rinse chicken thoroughly with cold water and dip into flour, then into eggs, then into bread crumbs mixed
with Italian seasoning. Sauté breaded chicken breasts in olive oil in skillet over medium-high heat
until each side is golden brown (about five minutes per side). Adding some chopped fresh rosemary and sage
to the oil while cooking gives a nice accent to the flavor of the chicken.
- Boil pasta according to package directions.
- To serve: Plate chicken breast atop pasta. Smother both with warmed Vino de Milo Mediterranean Pinot
Grigio Sauce and top with a sprinkling of grated parmesan.
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