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pollo stefania

Recipe by
Vickie Parks
Renton, WA

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.

yield 4 serving(s)
prep time 10 Min
cook time 25 Min
method Saute

Ingredients For pollo stefania

  • 4
    boneless skinless chicken breasts (each about 4oz)
  • 1/2 cup
    all-purpose flour
  • 1/2 tsp
  • 1/2 tsp
    black pepper
  • 1 to 2 Tbsp
    olive oil
  • 1 (14.5oz) can
    pear halves - reserve 3 tbsp of the pear juice from can
  • 3 Tbsp
    crumbled gorgonzola cheese
  • 2 tsp
    parmesan cheese
  • 3 Tbsp
    curry powder
  • 1 cup
    heavy whipping cream (or whipping cream with at least 32% fat content)
  • 2 oz
    dry sherry
  • 2 Tbsp
    fresh parsley, chopped
  • 1 (1-lb) pkg
    fettuccine (or spinach fettuccine) with pasta sauce of your choice
  • 2 cups
    white rice (cooked according to package directions)

How To Make pollo stefania

  • 1
    If 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.
  • 2
    Place 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.
  • 3
    Heat 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).
  • 4
    Drain 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.
  • 5
    To 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.
  • 6
    NOTE - 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.

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