chicken san remese
(1 RATING)
This is a really good dish from Ladies Home Journal. I've also made this with prosciutto when I wasn't able to find pancetta. From That's Amore restaurant, Rockville, MD.
No Image
prep time
10 Min
cook time
25 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 4 - skinless boneless chicken breast halves
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons flour
- 1 tablespoon butter
- 1/2 cup pancetta, diced
- 11/2 cups onion, diced
- 10 ounces fresh spinach
- 1/2 pound mushrooms, sliced
- 3 tablespoons marsala wine, or sherry
- 1 cup whipping cream
- 3 tablespoons prepared marinara
- 9 ounces frozen artichoke hearts, thawed
- 1/2 pound cheese tortellini, cooked
How To Make chicken san remese
-
Step 1Sprinkle chicken with salt and pepper; coat in flour. Melt butter in 12-inch nonstick skillet over medium-high heat. Add chicken and cook 4 minutes per side, until golden; set aside.
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Step 2Add pancetta and onion to same skillet; cook, stirring frequently until onion is golden and pancetta is crisp, 3 minutes. Add spinach and mushrooms; cook 3 minutes , until spinach is wilted. Add Marsala and bring to a boil. Stir in cream, marinara sauce and artichokes. Reduce heat and simmer 7 minutes.
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Step 3Return chicken to skillet; cover with sauce and vegetables and cook 2 minutes more, until heated through. Stir in tortellini. Divide chicken, sauce and pasta among 4 serving plates.
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