- Extra-virgin olive oil, for drizzling
- 4 tablespoons butter, divided
- 1/2 pound mushrooms, sliced
- 4 boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper
- 3/4 cup fresh ricotta or sheep's milk ricotta
- 1 box organic frozen spinach, defrosted, squeezed dry, and separated
- flour, for dredging
- 2 cloves garlic, thinly sliced
- 1/2 cup marsala wine
- 1 1/2 cups chicken broth
- A handful fresh flat-leaf parsley, finely chopped
- almond pilaf, for serving, recipe follows
In a large skillet over medium-high heat, add a liberal drizzle of extra-virgin olive oil plus 2 tablespoons butter and saute the mushrooms for 8 to10 minute to darken.
Meanwhile, butterfly the chicken breasts open and pound them out very thin, no more than 1/8-inch thick. Season the chicken with salt and pepper and top each piece of chicken with 2 tablespoons ricotta cheese and spread it around. Top with 1/4 of the spinach and season with salt and pepper. Roll the chicken into bundles and secure with toothpicks. Season the bundles with salt and pepper and dredge lightly in flour.
Season the mushrooms with salt and pepper and remove to a plate. Add extra-virgin olive oil to coat the pan. Add the chicken and cook over medium-high heat for 15 minutes. Remove the chicken to a plate and cover with foil. Add the remaining 2 tablespoons of butter to the pan, sprinkle in 2 tablespoons flour, and deglaze the pan with white wine. Add the broth and garlic and cook to thicken, about 1 to 2 minutes, and then add the mushrooms to combine. Remove the string from the chicken and top with sauce. Serve with Almond Pilaf.
- 2 tablespoons butter
- 1/2 cup orzo pasta
- 1/4 cup almonds
- 1 cup long grain rice
- 2 cups chicken stock
Melt the butter in a saucepot over medium heat. Add the orzo and almonds and toast until golden. Add the rice and stir in the stock. Bring to a boil, reduce the heat to simmer, and cover. Cook for 18 minutes. Fluff with a fork and serve.