Search Recipes
Capicola Chicken Cordon Romanello
Ingredients
- 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
Directions
- 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.
