Pollo Principessa

Pollo principessa is a delicious way of showing off chicken breast in an 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 about the chicken breast with asparagus. 

Serves 4; 


  1.  4 skinless, boneless chicken breast – total weight is around 6 ounces
  2. 2 red onions – finely sliced
  3. 1 lb white mushrooms, porcini – sliced
  4. 2 tablespoons butter – more butter too for frying the onions and mushrooms
  5. 3/4 teaspoon salt
  6. 1/4 teaspoon freshly ground black pepper
  7. 1/2 cup/2 1/4 ounces all-purpose flour
  8. 1/2 cup dry white wine
  9. 2 garlic cloves – finely chopped and minced
  10. 1/2 cup chicken stock or broth
  11. 1 lb asparagus spears, trimmed
  12. 2 tablespoons chopped fresh parsley


  1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken breasts evenly with salt and freshly ground black pepper.
  2. Melt the butter in a large nonstick skillet over medium-high heat. Place flour in a shallow dish. Dredge chicken in flour.
  3. Place each chicken into the pan; cook 3 minutes on each side or until done. Remove chicken from pan; keep warm.
  4. Add the red onion and mushrooms and fry/saute for about 5 minutes until the onion has turned slightly golden brown.
  5. Add wine, broth, and garlic to pan, scraping pan to loosen browned bits; cook 2 minutes.
  6. Add asparagus; cover and cook 3 minutes or until asparagus is crisp-tender. Remove from heat; stir in parsley.
  7. Serve asparagus and sauce with chicken.
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