john pen
Master Chef
Skinned, boned and butterfly'd breasts, stuffed 'em with ham and provalone cheese, dredged them in a flour, bread crumb, pepprica mixture and pan fried. After they were cooked, browned diced onions and mushrooms, then deglased with white wine, added a little cream and poured over the top....Served with leftover garlic potatos and rissotto from the weekend..