Over the weekend I did a rustic Italian night. I shared the dessert we had, a simple Peach Crostata… well heres what we ate for dinner. What I really love about Italian cooking is that the classics are uncomplicated. There aren’t many steps or ingredients and yet this dish is full of wonderful flavor! Good cooking does not have to be complicated- it is about fresh, full flavored ingredients.
In a dish add about 1/2 cup whole wheat bread crumbs, a little salt and pepper. Coat the chicken lightly and place to the side.
In a large saute pan, over medium high heat, add in just enough oil to coat the bottom of the pan. Brown the chicken on both sides. It should brown quickly so you don’t over cook the chicken. Cook in batches then set the chicken aside.
Once all the chicken is cooked and set aside you can start making the sauce. To the pan add another small drizzle of olive oil and add the sliced shallot. Cook until softened. Carefully add in the wine and allow to simmer for 5 minutes.
Add in the broth, lemon juice and chicken. Simmer on low for 10 minutes. Add in some chopped fresh parsley, taste for salt and pepper.
Serve over the al dente linguini and top with grated pecorino cheese.
*this is my original recipe*