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    Chicken and Broccoli with Hats

    Source of Recipe

    My recollection of delicious dish at Georgio's in Utica

    Recipe Introduction

    Of course restaurant refused to give recipe. It was a delicious, delicate meal

    List of Ingredients

    Boned chicken breasts butterflied lengthwise
    Parmesan cheese
    Bread crumbs
    Seasoned flour (paprika, garlic powder, oregano, parsley, salt)
    Olive Oil
    Hats (orichiette)
    1 head broccoli flowerets, broken into small flowers
    2 cups rich Chicken stock (cooked with onion, garlic and celery) and reduced to 1/2
    1 T margarine
    1 T flour


    Pound cutlet as flatly as possible.
    Dust with seasoned flour.
    Dip in egg/milk mixture
    Drip residue off and cover with mixture of bread crumbs and Parmesan cheese.
    Heat oil in frying pan.
    Brown breaded cutlets evenly on both sides, approximately 5 min. per side until done.
    Drain on paper toweling.
    Place in warm oven; cover with Provolone.
    Melt margarine in clean frying pan.
    Add 1 T flour to pan and stir till absorbed.
    Add chicken stock and stir until thin gravy formed.
    Set aside.
    Blanch broccoli in boiling water for 2 min.
    Remove from water.
    Cook pasta hats in same water returned to a boil according to directions.

    To assemble, mix “hats” and broccoli on dinner plate.

    Top with chicken cutlet and small amount of gravy.




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