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Filo’s Delicious Chicken

February 2, 2013

By Kath Dedon

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Filo was Carrie’s house mom when she was studying in Florence. Carrie and her roommate really lucked out because Filo, who is originally from Naples, is a fabulous cook. Filo’s Delicious Chicken was one of Carrie’s favorites.

This is one of the recipes that Filo jotted down for Carrie – in Italian. The recipe did not include measurements; it just had a list of ingredients and some simple instructions. Carrie translated it for me and I played with the amounts. When I made it for Carrie when she was home for Christmas, she declared that it was just right!

Filo’s recipe called for smoked provolone, which I have not been able to find. I substituted smoked mozzarella and it worked well.

I don’t know what this recipe would actually be called in Italy. It may be Pollo Marsala con Formaggio (Chicken Marsala with Cheese) or something like that. We just call it Filo’s Delicious Chicken!

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Filo's Delicious Chicken 2

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Filo’s Delicious Chicken

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(print the recipe)

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Serves 2 (doubles easily to serve 4)

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8 ounces boneless skinless chicken breast

2 ounces smoked provolone or smoked mozzarella, cut into very thin slices

1 large yellow onion

2 Tablespoons olive oil, divided

¼ cup flour

1/3 cup dry Marsala wine

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1. Slice the onion and cook it over medium-low heat in 1 tablespoon olive oil until soft and starting to brown a bit, about 25 – 30 minutes. Stir it occasionally as it’s cooking.

 The onions are done.

Onions softened and starting to brown

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2. Cut the chicken breast horizontally into very thin slices.

This is one large 8-ounce chicken breast cut into thin horizontal slices.

chicken breast

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3. When the onion is done, remove it from the pan and set aside.

4. Coat the chicken pieces with the flour. (I put the flour and chicken in a gallon Ziploc bag, sealed it, and shook it until the pieces were all well-coated.)

5. Add the extra 1 tablespoon of olive oil to the pan and increase the heat to medium. When the oil is hot, add the chicken pieces and cook until browned a bit. Turn over and continue to cook until done. (The thin pieces of chicken will cook very quickly.) As the chicken is cooking, sprinkle it lightly with salt.

Chicken breast sauteeing

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6. Add the onions back to the pan. Pour in the Marsala and simmer until it is absorbed.

7. Place the cheese over the chicken pieces, cover the pan, and cook just until the cheese is melted. Enjoy!

Cheese added

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2 Comments leave one →
  1. February 2, 2013 6:09 pm

    I have to try this one! Looks very easy.

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