I have posted a couple of recipes from Nick Stellino's absolutely wonderful book: Glorious Italian Cooking. I made the following recipe for my mother-in-law-to-be last weekend. This was her first visit, and my the first time I have cooked for her. As usual, this recipe turned out fantastic (tastes like restaurant food!!). You can lighten it up a little by using fat free 1/2 and 1/2 (Land of Lakes) instead of the cream.
Warning: this is not light, and not inexpensive!
Fricassea di Pollo Chicken Fricassee
2 tablespoons flour
1 teaspoon ground sage
1 teaspoon ground rosemary (I usually omit or use oregano)
1 teaspoon ground thyme
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
4 6-ounce boneless, skinless chicken breasts
1 pound mixed wild mushrooms quartered (I use a mix of crimini & good 'ol button)
2 tablespoons chopped pancetta
2 tablespoons chopped fresh Italian parsley (I cheat and use the dried stuff)
1 tablespoon chopped garlic
1/2 cup white wine
1 cup chicken stock
3/4 cup whipping cream
Thin slices prosciutto (a little less than 1/4 pound)
4 slices sharp imported provolone (do NOT use regular provolone here - get the good stuff!
1/2 cup frozen peas
1/2 cup diced carrot
In a small bowl, mixt the flour, sage, rosemary (or oregano,), thyme and 1/4 teaspoon salt + 1/8 teaspoon black pepper. Set aside 1T of the mixture. Roll the chicken breats in the flour mixture until well coated.
Heat 3 tablespoons (or less w/ nonstick pan) olive oil in a large saute pan set on high heat until sizzling. Brown the breasts about 2 minutes on each side. Remove the chicken to a plate and set aside.
Add more olive oil (up to 2 T) to the pan and heat 'til sizzling. Add the mushrooms, pancetta and parsley and cook for 3 minutes. Lower the heat to medium high, stir in teh reserved 1 T chicken coating and the garlic and cook 2 minutes more. Pour in the wine, stir well and boil until reduced by half, about 3 minutes. Add the stock, cream and the remaining salt and pepper, reduce the heat and simmer for 10 minutes.
Meanwhile, cut a pocket in the thickest side of each browned chicken breast and stuff with prosciutto and a slice of the provolone (partially cooking the chicken first makes the stuffing much easier!). Place the stuffed chicken breasts in the pan along with the peas and carrots and simmer for 10 more minutes, turning the breasts once. The sauce should be thick enough to coat the breasts. If it isn't, remove the breasts to a serving plate and cook the sauce until thickened.
To serve, place the chicken breasts on a serving plate and spoon the sauce over.
If anyone tries this one, let me know if you enjoy it.