Poppy Chicken
- 4 chicken breasts, lightly pounded to 1/4 inch thick
- flour to dredge
- salt and pepper
- 4 tablespoons olive oil
- 4 shallots, thinly sliced
- 3 cloves garlic chopped fine or minced
- 2 cups white wine (Chablis - chicken broth can be substituted for this)
- 2 cups chicken stock
- 5 tablespoons butter ; divided
- fresh mushrooms sliced
- 4 extra thin slices provolone
- 4 large pieces of fresh broccoli
- linguine
Season chicken with salt and pepper. Dredge chicken in flour. In sauté pan, heat oil and add chicken. Sauté until golden brown on both sides. Add shallots and garlic to chicken and cook until sweated. Add white wine and chicken stock. Simmer over medium heat until chicken is done and liquid is reduced by half (about 15 minutes).
While reducing is taking place, prepare broccoli in the microwave (cook until barely tender). Also, melt one tablespoon butter in a small saucepan and sauté the mushrooms. Add the mushrooms to the sauce.
When chicken is done, remove from pan and place in casserole dish (leave sauce in sauté pan). Swirl 4 tablespoons butter into sauce and keep warm. Place one broccoli spear and one piece of cheese on each piece of chicken. Put into 350 degree preheated oven until cheese melts.
Serve over linguine or penne.
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