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Title: Chickinadici Ala Nica Basil Sausa Con Fromage
Categories: Poultry Company Blank
Yield: 4 Servings
| 4 | Chicken breasts, boneless | |
| 2 | c | Milk |
| 1/2 | c | Butter |
| 1 | pt | Cream, heavy |
| 1/4 | c | Sherry |
| 1 | cn | Stock |
| 3 | tb | Cornstarch |
| 1/3 | c | Basil leaves |
| 1 | ts | Black pepper |
| 3/4 | c | Romano, grated |
| 3/4 | c | Parmesan, grated |
| 2 | c | Bread crumbs |
| 1 | ts | Garlic powder |
| 2 | ts | Onion powder |
Halve breasts. Marinate breast pieces in milk for 1 hour.
Melt butter in 2-qt saucepan on medium heat. On low heat, add heavy cream and sherry. Shake broth with cornstarch and add. Add basil and black pepper. Slowly add cheese and stir. When sauce is a magnificent oneness, thick, rich and aromatic, turn off heat and let it age for at least 15 minutes.
Preheat oven to 400. Grease cookie sheet [olive oil is good]. Mix seasoned bread crumbs, garlic powder, and onion powder in bowl. Roll milk-soaked breast pieces in seasoned bread crumbs. Sit breasts on greased cookie sheet for a couple minutes. Bake for 10-12 minutes. Two minutes before done, remove breast and spoon on sauce.
Remove breasts and serve immediately on ornate Venetian gold leaf platter, with long-stemmed parsley and spring onion garnish. Serve sauce in hand painted tureen from Torino.
Source: A World famous recipe handed down from the Borgia Popes to ~Johnc-. It won 47 prizes in Paris, France for culinary exuberance.
MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook echo
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