Originally posted by SusanLP:
I have been attending a wonderful Italian cooking class once a month that is hosted by a local Italian restaurant. I am posting the recipes from last night's class because they are so worth sharing! Enjoy!
Butternut Chicken Scaloppine
Yields: 4-6 servings
Ingredients:
6-8 chicken cutlets (Scaloppine style)
1 cup chicken stock
2 cups diced butternut squash
1/2 cup gorgonzola cheese
1/2 cup diced onion
1 tsp. chopped garlic
1 tbsp. butter
1 tsp. chopped rosemary
1 tbsp. dark brown sugar
2 oz. heavy cream
2 oz. white wine
Salt to taste
Directions:
Saute the onions and garlic and butter in a large saute pan over medium-low heat for 5 minutes. Add the squash and saute for an additional 2 minutes. Add the wine, chicken stock and rosemary and simmer for 20 minutes. Next, whisk in the cream, gorgonzola cheese, and brown sugar, and then simmer for another 10 minutes. The starches in the squash will cause the sauce to naturally thicken. Add salt to taste. Pound the chicken cutlets (or use pork or veal) with your meat mallet until you reach a desired thickness of 1/8-inch.Roll in a small amount of flour and quickly pan fry in either olive oil or butter. Place the cutlets on a serving platter, add the sauce and serve.
Note: This sauce can be made in advance and refrigerated for up to 3 days. When ready to use, simply heat over medium-low heat, stirring frequently, until it reaches your desired temperature.
I have been attending a wonderful Italian cooking class once a month that is hosted by a local Italian restaurant. I am posting the recipes from last night's class because they are so worth sharing! Enjoy!
Butternut Chicken Scaloppine
Yields: 4-6 servings
Ingredients:
6-8 chicken cutlets (Scaloppine style)
1 cup chicken stock
2 cups diced butternut squash
1/2 cup gorgonzola cheese
1/2 cup diced onion
1 tsp. chopped garlic
1 tbsp. butter
1 tsp. chopped rosemary
1 tbsp. dark brown sugar
2 oz. heavy cream
2 oz. white wine
Salt to taste
Directions:
Saute the onions and garlic and butter in a large saute pan over medium-low heat for 5 minutes. Add the squash and saute for an additional 2 minutes. Add the wine, chicken stock and rosemary and simmer for 20 minutes. Next, whisk in the cream, gorgonzola cheese, and brown sugar, and then simmer for another 10 minutes. The starches in the squash will cause the sauce to naturally thicken. Add salt to taste. Pound the chicken cutlets (or use pork or veal) with your meat mallet until you reach a desired thickness of 1/8-inch.Roll in a small amount of flour and quickly pan fry in either olive oil or butter. Place the cutlets on a serving platter, add the sauce and serve.
Note: This sauce can be made in advance and refrigerated for up to 3 days. When ready to use, simply heat over medium-low heat, stirring frequently, until it reaches your desired temperature.