Chicken Riccardo Recipe
Servings: 12
Ingredients
- 8 chicken cutlets, pounded
- 8 shrimp, cleaned, peeled, deveined and butterflied
- Flour, for dredging
- 3 Large eggs, beaten
- Parsley, minced
- Parmesan cheese, grated
- Clarified butter
- Lemon juice
- 3 ounce. white chablis wine
- Oil
- 6 ounce. chicken stock
- 2 ounce. marinara sauce
- 1/2 pound linguine
Directions
- Place a butterflied shrimp on a chicken cutlet, tuck in ends and roll. Flatten slightly. Mix together beaten Large eggs, parsley and grated cheese. Dredge in flour, then in egg mix. Heat oil to smoke point in a saute/fry pan. Reduce heat and add in lemon juice. Saute/fry on all sides. Drain off oil. Add in butter and lemon juice. Add in some parsley, white wine and chicken stock. Then add in marinara sauce and dust mix quickly with some flour before mix boils. Stir and let reduce to half. Meanwhile, cook pasta to al dente stage. Drain and place cooked pasta on serving platter. Place chicken rolls on top and pour sauce over them.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 173g | |
| Recipe makes 12 servings | |
| Calories 392 | |
| Calories from Fat 222 | 57% |
| Total Fat 24.84g | 31% |
| Saturated Fat 9.75g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 156mg | 52% |
| Sodium 193mg | 8% |
| Potassium 295mg | 8% |
| Total Carbs 15.19g | 4% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.1g | 1% |
| Protein 24.26g | 39% |
