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 & parmesan. 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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