Chicken Marco Polo

Recipe By:
Steve G
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Chicken Marco Polo
Lauren Drapala | Submit a Photo
  • Total Time 45 min Ico-add
  • Yield 4 Servings
  • Level Easy

A chicken breast combined with asparagus, prosciutto, mozzarella cheese and shittake mushrooms; topped with a silky veloute sauce; makes for a mouth watering entree filled with wonderful flavors and textures.
 

Ingredients

  • 2 tablespoons olive oil
  • 4 chicken breasts, skinless and boneless
  • 1 cup flour
  • 8 whole garlic cloves, peeled
  • 8 stalks of asparagus, cooked
  • 4 slices of prosciutto
  • 4 slices of mozzarella cheese
  • 2 shallots, minced
  • 1 cup shittake mushrooms, sliced
  • 4 tablespoons butter
  • For the veloute sauce:
  • 2 tablespoons butter
  • 2 tablespoons all purpose flour
  • 1 1/2 cups chicken stock
  • 1/2 cup madeira wine
  • 2 tablespoons parsley, chopped for garnish
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Directions

  1. 1. Preheat oven to 350 degrees F.
  2. 2. Heat the oil in a large oven proof pan over medium high heat. Dredge the chicken breasts in the flour and saute them in the heated oil until they are golden brown on both sides, about 10 minutes. Add the garlic cloves for the last couple of minutes.
  3. 3. Place two stalks of asparagus, a slice of prosciutto and a slice of mozzarella cheese on top of each chicken breast. Place the skillet in the oven to heat throughout and melt the cheese, about five minutes (some ovens will vary).
  4. 4. Saute shallots and mushrooms in the melted butter until tender; reserve until needed.
  5. 5. Make the veloute sauce by melting the butter in a saucepan; stir in the flour and cook, stirring constantly for a couple of minutes to cook the flour (do not brown). Whisk in the chicken stock and stir until thickened. Add the wine and stir to combine.
  6. 6. To serve, place the chicken on a platter or individual serving plates and surround with shallots and mushrooms.
  7. 7. Top with veloute sauce and sprinkle with parsley.
 
 
  • Did you know?

    The explorer Marco Polo was the first to write about chickens with fur-like plumage in his Asian travelogues in the 13th century. It turns out that it was the Silkie (aka Silky), which has blue skin and plumage that feels like silk.