Chicken Cardinale

Our local Italian restaurant has the best

chicken cardinale, and I wanted to try and

make it myself. It didn't taste exactly 

like theirs but it was still very good.

This recipe is similar to the chicken Marsala I posted in August.

Ready to cook. (p.s. I didn't use the two garlic cloves.)

Sprinkle first side with salt, pepper, Parmesan cheese and oregano.

 Flip and sprinkle with salt and pepper.

Remove chicken from skillet and make sauce below.

Top with ham and mozzarella cheese. Cover until cheese is melted.

Accompany with pasta.

Chicken Cardinale

5 chicken thighs

Melt a lump of butter in a skillet. Add chicken and sprinkle

the first side with salt, pepper, Parmesan cheese and oregano.

Turn when underside is golden brown. Sprinkle the other side

with salt and pepper. Fry until juices run clear. 

Remove chicken from skillet.

Sauce

Add 3/4 cup of red wine to your pan drippings and reduce

to half. I usually smell it and when the wine doesn't smell strong its

ready to go. Add 1/2 lb. of sliced mushrooms and saute until soft.

Dissolve 1 tsp. of cornstarch in 1 1/2 cups of half and half.

Add to mushrooms and cook until slightly thickened.

Taste for salt and add to your liking. 

Place chicken in the sauce and top with ham and mozzarella cheese.

Cover until cheese is melted.

Serve on a bed of Penne pasta.

Go here for the recipe- scroll to the bottom of the page.

Enjoy,

Hope