Melt in Your Mouth Chicken

Serves: 2 - 3

Cooking in my tiny kitchen in Italy I created this chicken which is so juicy and tender that it truly doesn’t require a knife to cut it. I’ve served with Lemon Asparagus and Insalata Verde to make it a full meal. Note: serve with some bread as well as you will want to scoop up the sauce on this one.

Ingredients

2 chicken breasts

Garlic salt or salt and pepper to taste

½ cup flour

2 tbsp butter

2 tbsp olive oil

¾ cup milk

1 tsp paprika

1 tsp oregano

1 cup shredded Mottarone (substitute Gruyere)

½ cup finely chopped parsley

Directions

1. Slice chicken breasts in half and sprinkle with garlic salt or salt and pepper to taste

2. Pound each side of the chicken

3. Dip each piece of chicken in flour

4. Melt butter and oil in large skillet and add as much chicken that can fit

5. Cook each side of chicken for five minutes and remove to continue to cook all chicken. You may add a little more butter if there isn’t enough to cook all your batches

6. Combine milk, paprika and oregano and pour into skillet

7. Stir a little so the milk mixes with butter and goes under the chicken

8. Lower heat to simmer and cook for 8 minutes covered with lid

9. Sprinkle cheese and parsley on top of chicken and cover for 2 minutes

10. Stir chicken well so that cheese and parsley is well blended into the sauce and serve

I served with my Lemon Asparagus and Insalata Verde recipes

Melt in your mouth chicken

Ingredients for full meal

Slice breast in half

Season with garlic salt

Pound each side use saran wrap

Dip chicken into flour

Melt butter in oil

Add chicken and cook

Cook chicken in batches

Milk, paprika and oregano

Pour into chicken

Let simmer until creamy

Cheese and parsley

Cheese & parsley on chicken

Served as a meal

Delicious layers of goodness

Scoop up the sauce