Chicken Valdostana for Two
Coat chicken breast in flour, then saute chicken in 1/2 teaspoon of butter for about 4 minutes on each side. Add salt and pepper to taste. Cover chicken with prosciutto and cheese. Pour vermouth over chicken and reduce until vermouth evaporates. Add tomato sauce and bring to boil. Add heavy cream and blend together. Serve over rice pilaf or your favorite pasta.
Recipe courtesy Maggie Smith, Logan Inn, New Hope, PA
Southwestern-Style Fried Chicken Wings with Kicked-Up Jalapeno Poppers and a Creamy Chipotle-Cilantro Sauce
Recipe courtesy of Emeril Lagasse
Recipe courtesy of Bobby Flay