How to Prepare Pollo Principessa

Pollo Principessa is a delicious way of showing off chicken breast in a super Italian sauce. It is essentially chicken breasts cooked with asparagus spears, sliced mushrooms and red onions in a wine and cream sauce. If you want to vary it slightly, take out the onions and replace with a few sliced cherry tomatoes cut in half. It adds great variety to a dish which is all about the chicken breast with asparagus.

A meal for a weekend. If you fancy an alternative Italian chicken dish, try pollo gorgonzola.

You can use your own chicken stock which we do but bought is very convenient when you are rushed. 

Serves 4; Preparation time; 15-20 minutes; Cooking time: 10 minutes max.

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Equipment:

• • frying pans or skillet
  • knives
  • meat mallet
  • plastic wrap
  • saucepans
  • shallow dishes
  • small bowls
  • wooden spoons/ spatulas

Ingredients For Pollo Principessa:

• 4 skinless, boneless chicken breast – total weight is around 6 ounces
• 2 medium red onions – finely sliced
• 1 pound/454 g white mushrooms, porcini – sliced
• 2 tablespoons butter – more butter too for frying the onions and mushrooms
• ¾ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ½ cup/2¼ ounces/64 g  all-purpose flour
• ½ cup/120 ml dry white wine
• 2 garlic cloves – finely chopped and minced
• ½ cup/120 ml chicken stock or broth
• 1 pound/454 g asparagus spears, trimmed
• 2 tablespoons chopped fresh parsley

Preparation:

1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap on a solid surface! Pound to ¼-inch thickness using a meat mallet or small heavy skillet.
2. Sprinkle chicken breasts evenly and on both sides with salt and freshly ground black pepper.
3. Place flour in a shallow dish. Dredge the chicken in the flour. Shake off the excess.
4. Melt the butter in a large non-stick skillet or frying pan over a medium-high heat.
5. Place each dredged chicken into the pan and cook for at least 3 minutes on each side or until done. It should look slightly browned.
6. Remove chicken from pan and keep warm in a warm side dish or covered in an oven on low heat (about 60-70ºC).
7. Add the red onion and mushrooms and fry/sauté for about 5 minutes until the onion has turned translucent to slightly golden brown.
8. Add the wine, garlic and stock/broth to the pan. Just scrape the pan with a wooden spoon as you cook to loosen browned bits.  Needs about 2 minutes. [You can add a little more wine after frying as well to deglaze the pan]. 
9. Add the asparagus to the broth. Cover and cook for 3 minutes or until asparagus is tender. Remove from the heat and stir in the chopped parsley.
10. Serve asparagus and sauce with the chicken.
11. Serve with other green vegetables like broccoli and spinach.