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● Stracchino Chicken Breasts
Petti di Pollo allo Stracchino
2 1⁄2 ounces stracchino, cubed
1⁄4 cup milk
1⁄2 cup meat broth
2 tablespoons butter
4 chicken breast halves, about 5 to 6 ounces each
salt
Allow the cheese to soak for 30 minutes. Meanwhile, in a pot over medium heat, warm the broth. In a skillet over medium-high heat, melt the butter. Add the chicken to the skillet and cook for about 2 to 3 minutes on each side, or until golden brown. Remove from the skillet and season with salt. Drain the cheese, then transfer 1⁄3 of it to the skillet along with 1⁄2 of the broth and mix well. Cook until the cheese is melted. Place the chicken breast halves back in the skillet and cover with the sauce. Continue to cook, stirring occasionally, adding the remaining cheese and broth so that the chicken does not dry out too much. Cook until the sauce is dense and has a yellowish nut-brown color. Serve the chicken immediately topped with the sauce. ● Serves 4
Wine
Suggestion, Juicy medium-bodied red