Recipe from restaurant Buca di Beppo. My version isn’t identical, but it’s close suffering I believe from being a bit too rich—I’m still working on it. For now, it’s a bit like a spicy Alfredo.
| Chicken | |
| 3 | large chicken breasts (removed from rib cage) |
| 2 tbsp | olive oil |
| ½ cup | white wine |
| Cheese sauce and garnish | |
| 1 tbsp | roux |
| 4-6 oz | Fontina cheese |
| 4 tbsp | unsalted butter |
| ½ cup | cream |
| ¼ cup | chicken stock |
| — | crushed dried red peppers or pepper flakes |
| — | sun-dried tomatoes |
1. Brine the filets ½ hour. Rinse thoroughly to get excess salt off and slice in two lengthwise and horizontally (making two thin filets). Brown lightly in olive oil taking care not to dry them out. When lightly browned, set filets aside on a plate. They should not be fully cooked because they will be finished in step 3.
2. While chicken is browning (or before if you prefer), make a roux of 1 tbsp butter and 1 heaping tbsp of flour (see roux recipe). (Note: the ingredients listed above do not include the roux.) Add butter, chicken stock and cream, stir well. Add crushed, dried peppers or red pepper flakes to taste (watch out!) and sun-dried tomatoes.
3. Meanwhile, Add wine to deglaze the browing pan. Return the filets to the pan and reduce the wine a bit. Pour cheese sauce over and make certain filets get completely coated. Serve with pasta on a large, oval platter.