Serves 4
Notes
I always encourage you to make my recipes your own, so consider this recipe as a jumping-off point. Use any thinly sliced protein you like: pork loin, veal scaloppine, or turkey cutlets would all work. If you’d like a nice browned top, run the skillet under the broiler for a moment before serving.
Ingredients
- 4 tablespoons unsalted butter
- 1 tablespoon extra-virgin olive oil
- 8 shiitake mushrooms, stems removed
- All-purpose flour, for dredging
- 2 large boneless, skinless chicken breasts, halved crosswise/butterflied (about 1 1/2 pounds)
- Kosher salt
- Freshly ground black pepper
- 1 firm medium-sized beefsteak tomato (about 1 pound), 4 slices, remainder chopped and reserved for the sauce
- 4 large fresh sage leaves
- 1/2 cup dry white wine
- 1 cup chicken broth, preferably homemade or low-sodium store-bought
- 3/4 cup freshly grated Italian fontina
- 1/4 cup freshly grated Grana Padano or pecorino
- 2 tablespoons chopped fresh Italian parsley
Directions
Melt 2 tablespoons of the butter in the olive oil in a large skillet over medium heat. Add the mushroom caps, and brown on both sides, 1 to 2 minutes per side. Remove them to a plate.
Spread the flour in a shallow bowl or plate. Season the chicken with 1/2 teaspoon salt and several grinds of pepper. Lightly dredge the chicken in the flour. Brown the chicken on both sides, 1 to 2 minutes per side. Push the chicken to one side of the pan, add the tomato slices, and lightly color them on both sides, 30 seconds to a minute per side. Slide the chicken back into the middle of the pan, and top with the tomato slices. Arrange two mushrooms on top of each piece of chicken.
Scatter the sage leaves into the spaces between the chicken breasts; then add the chopped tomato pieces and wine to the pan. Bring to a boil and reduce until the wine is syrupy, 1 to 2 minutes. Add the chicken broth, and simmer until the chicken is just cooked through and the sauce has thickened, slightly, about 5 minutes. Make a space in the pan, and whisk in the remaining 2 tablespoons butter. Sprinkle the cheeses over the chicken pieces. Reduce the heat to low, cover the skillet, and cook until the cheese melts, 5 to 7 minutes.
Uncover, and increase the heat to thicken the sauce slightly. Sprinkle with the parsley, and serve.
