Italian Recipes: Chicken Flamingo

  • Prep Time: 0 mins
  • Total Time: 0 mins
  • Servings: 1

    • About This Recipe

    “Chicken Flamingo Pasta House Co. (Local Italian Restaurant Chain)One Serving”

    Ingredients

  • 1ouncefrozen broccoli
  • 2ouncesmushrooms, freshly sliced
  • 1pinchred pepper, crushed
  • 4ounceswhite wine
  • 4ounceslemon juice
  • 4ouncesbutter
  • 2ouncesseasoned bread crumbs
  • 1ounceolive oil
  • 1/4 ounceprosciutto
  • 1ouncemixed cheese( Parmesan, provolone, mozzarella – grind & mix)
  • 1/4 teaspoonfresh garlic, ground
  • 6ouncesboneless skinless chicken breasts

    • Directions

  • Lightly coat the chicken breast with olive oil, coat with Italian bread crumbs.
  • cook on open grill until plump and tender.
  • top with cheese blend until melted then with the following sauce: In saute pan, add the wine/lemon/butter mix, prosciutto, garlic and red pepper over medium heat.Bring to a boil, and add broccoli and mushrooms.
  • Pour over chicken breast with a slotted spoon, then with a spatula.
  • Do not overpower with the Sauce!!!The sauce should enhance, not smother the chicken.
  • Add a side of white or red pas ta (cavatelli) and a vegetable of choice.

    • Reviews

  • “way,way,way,to much lemon! I made enough for 2 portions of sauce and only used one lemon. had I followed the directions I would have used about six. I also added a little chicken stock and it turned out great. Side note— if you are cooking your chicken in a pan, as I do, you will need to bread the chicken with flour and egg as well as the bread crumbs or it will be a muchy mess in the pan.”

  • “Awesome!”

  • “This was way too sour.4 oz = 1/2 a cup.Does any recipe really need that much lemon juice?It actually turned the broccoli brown. We threw it out.”

  • “The measurements for the ingredients are not specific enough, not enough direction to make this as good as it could be (for someone who isn’t inclined to cook, like myself).I am sure my husband who cooks could make this work, but there needs to be more detail and correct measurements.”

  • “is this carorie count on this correct at 2055 per serving who would want to eat it”

  • “I adj the amounts of the wine, lemon juice & butter for our taste.We enjoyed this.I think next time in place of broccoli I will try artichoke.”

  • “This tasted just like the Pasta House, which we love, love love.I bought a bottle of their house dressing last time I was there, so I was able to make a replica of their wonderful salad, too.Thanks so much.I will make this again and again!”

  • “Very much enjoyed!I scaled it up, to cater for four, and I cubed the chicken, tossed it with the breadcrumbs, cooked it gently,and then added it to the sauce, since we prefer to eat less meat.Lovely flavour, and quite quickly prepared, with lots of veggies, I will make this again.Made for Think Pink, Cancer Awareness, October 2008”

  • “Oh my goodness this was enjoyed!I had to substitute the prosciutto for some smoked turkey, but it still tasted awesome!Thanks for the recipe:)”

  • “I halved the sauce ingredients and then reduced them until I had a thicker sauce.It was a nice complement to the chicken, broccoli and mushrooms with just the right saltiness added by the prosciutto.”

  • “This tasted just like Pasta House’s Chicken Flamingo!It was wonderful and elegant enough for guests!”

  • “OMG!We use to go to The Pasta House and order this dish every time.We were heartbroken when we had to move and couldn’t eat there anymore.I was so happy to come across your recipe Cheryl.Thank you for sharing it.It turned out just as we remembered it!”

  • “Outstanding flavor and easy to make.Perhaps a slightly thicker sauce.”

  • “I wanted to give this 5 stars but since I’m supposed to be on a diet, it wasn’t a very diet-concious choice. But i had it for the first time in St.Louis this weekend and it was absolutely wonderful!!!!!”

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