Chicken Modiga Recipe
Yield: 4
Calories: 420kcal
Cost: 12$
Equipment
- 1 Large skillet
- 1 Tongs or spatula
- 1 Cutting board
- 1 Sharp knife
- 1 Measuring cups and spoons
Materials
For the Chicken
- Boneless skinless chicken breasts sliced into cutlets
- Salt and black pepper
- All-purpose flour for light dredging
- Olive oil and butter for frying
For the Sauce
- Unsalted butter
- Fresh garlic minced
- Dry white wine
- Fresh lemon juice
- Chicken broth optional, for balance
Toppings
- Provolone or Fontina cheese sliced
- Prosciutto slices optional
- Fresh parsley for garnish
Optional Mushroom Variation
- Mushrooms sliced
- Additional butter or olive oil
Instructions
- Return the chicken to the skillet, spooning sauce over each piece.
- Top chicken with prosciutto (if using) and cheese, then cover or briefly bake until cheese melts.
- Garnish with fresh parsley anSlice chicken breasts into even cutlets and season with salt and pepper on both sides.
- Lightly dredge the chicken in flour, shaking off excess.
- Heat olive oil and butter in a large skillet over medium heat and pan-fry the chicken until golden on both sides. Remove and set aside.
- In the same skillet, add butter and garlic, cooking gently until fragrant.
- Deglaze the pan with white wine and lemon juice, scraping up browned bits. Let the sauce reduce slightly.
- d serve immediately.
Notes
- Pound chicken evenly for consistent cooking.
- Do not overcrowd the pan to maintain crispness.
- Use fresh garlic for the best flavor.
- Sauce can be loosened with a splash of broth if needed.