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Capicola Chicken Cordon Romanello


  • 1 pound chicken tenderloin
  • 8 ounces hot capicola ham slices (cut into 6-8 thin strips each)
  • 2 cups seasoned flour
  • 12 ounces gruyere cheese (shredded)
  • 2 teaspoons minced garlic
  • 2 teaspoons minced shallots
  • 6 tablespoons olive oil
  • 4 ounces sherry wine
  • 1 pound cooked fettuccini pasta
  • 1 1/2 cups heavy cream


  • 1. Heat oil in a sauté pan. Dredge chicken in seasoned flour. Sear the chicken in hot oil over medium high heat, searing both sides. Remove from pan when golden brown.
  • 2. To the pan, add garlic and shallots. Cook until tender. Add capicola, cook for 1-2 minutes; deglaze the pan with sherry wine. Add heavy cream and bring to a simmer.
  • 3. Place chicken back into the pan and simmer for 4-6 minutes until chicken is cooked. Add broccoli, gruyere cheese and stir until cheese is melted and incorporated into the cream.
  • 4. Add cooked pasta and stir well.