pollo stefania
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Totally awesome! Pollo Stefania is an Italian dish that's well known on the east coast. The recipe was printed in a newspaper on the east coast in the 1990s, and it was wildly popular. Shortly thereafter, it was reprinted in many other newspapers and magazines. Originally, I served this dish with a bit of fettuccine on the side topped with a tomato-based sauce (which is in line with Italian tradition). But now, I skip the pasta altogether, and instead I serve a bit of cooked white rice on the side, to help soak up some of the delicious pan sauce. So rice or pasta on the side .. your choice.
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yield
4 serving(s)
prep time
10 Min
cook time
25 Min
method
Saute
Ingredients For pollo stefania
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4boneless skinless chicken breasts (each about 4oz)
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1/2 cupall-purpose flour
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1/2 tspsalt
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1/2 tspblack pepper
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1 to 2 Tbspolive oil
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1 (14.5oz) canpear halves - reserve 3 tbsp of the pear juice from can
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3 Tbspcrumbled gorgonzola cheese
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2 tspparmesan cheese
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3 Tbspcurry powder
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1 cupheavy whipping cream (or whipping cream with at least 32% fat content)
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2 ozdry sherry
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2 Tbspfresh parsley, chopped
- OPTIONAL - CHOOSE ONE
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1 (1-lb) pkgfettuccine (or spinach fettuccine) with pasta sauce of your choice
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2 cupswhite rice (cooked according to package directions)
How To Make pollo stefania
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1If serving fettuccine on the side, start by cooking pasta according to package directions. In a separate pan, start warming the pasta sauce. OR If serving rice on the side, start by cooking rice according to package directions.
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2Place flour on a shallow plate (or pie plate), and stir in salt and pepper until well blended. Dust the chicken breasts with the seasoned flour.
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3Heat oil in a skillet. Add chicken breasts, and sauté both sides in the hot oil until cooked (about 20 minutes or so, depending on thickness). Once cooked, transfer chicken to plate and wrap with foil (to keep warm).
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4Drain oil from skillet. Add pear halves and 3 Tbsp pear juice to the skillet. Stir in the Parmesan, Gorgonzola, cream, curry and sherry. Stir sauce for about 3 to 4 minutes or until slightly reduced. Season with salt and pepper.
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5To serve: Arrange chicken breasts on 4 individual dinner plates, and top each chicken breast with a pear half. Ladle the creamy curry sauce over each serving. Sprinkle chopped parsley on top. Serve immediately, while chicken is still warm.
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6NOTE - I usually serve it with cooked white rice on the side (to soak up the extra cream sauce). But you can serve it with a bit of cooked spinach fettuccine (or regular fettuccine) topped with warm tomato-based pasta sauce, as is more traditional for Italian fare.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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