Chicken Maria - Pietros in St. Louis
Chicken Maria (Pietros in St. Louis)
1 cup chicken stock
1/4 teaspoon minced garlic
1 teaspoon lemon juice
3 tablespoons sherry
1/4 cup butter
2 tablespoons all-purpose flour
3/4 cup all-purpose flour
3/4 cup provel cheese
1/4 teaspoon cracked black pepper
1 cup sliced fresh mushrooms
1 cup lump crabmeat
4 skinless, boneless chicken breasts, halved
salt
ground black pepper
3 tablespoons olive oil
12 fresh asparagus spears
In a medium pot, combine stock, garlic, lemon juice and sherry; bring to a boil. In a small pot, melt
butter; whisk in 2 tablespoons flour to make a roux and cook about 3 minutes, stirring constantly.
Whisk roux into boiling stock mixture and cook, stiring constantly, until slightly thickened. Reduce
heat to low. Stir in provel, cracked pepper, mushrooms and crab; keep warm until serving time.
Pound chicken breast halves between sheets of plastic wrap to a uniform 3/4-inch thickness; sprinkle
with salt and ground pepper to taste. Coat chicken with remaining 3/4 cup flour.
Heat olive oil in large skillet over medium-high heat; add chicken and brown on each side about 3
minutes. Reduce heat and cook until done, about 7 minutes more.
Meanwhile, steam asparagus until done. If desired, cut asparagus into bite-size pieces.
Arrange chicken on serving platter; top with asparagus, then ladle on sauce.
(Note: Can also be prepared with batter-coated chicken.)
(Source: St. Louis Post-Dispatch, 7 Nov 2007, L8--recipe from Pietros in St. Louis)
1 cup chicken stock
1/4 teaspoon minced garlic
1 teaspoon lemon juice
3 tablespoons sherry
1/4 cup butter
2 tablespoons all-purpose flour
3/4 cup all-purpose flour
3/4 cup provel cheese
1/4 teaspoon cracked black pepper
1 cup sliced fresh mushrooms
1 cup lump crabmeat
4 skinless, boneless chicken breasts, halved
salt
ground black pepper
3 tablespoons olive oil
12 fresh asparagus spears
In a medium pot, combine stock, garlic, lemon juice and sherry; bring to a boil. In a small pot, melt
butter; whisk in 2 tablespoons flour to make a roux and cook about 3 minutes, stirring constantly.
Whisk roux into boiling stock mixture and cook, stiring constantly, until slightly thickened. Reduce
heat to low. Stir in provel, cracked pepper, mushrooms and crab; keep warm until serving time.
Pound chicken breast halves between sheets of plastic wrap to a uniform 3/4-inch thickness; sprinkle
with salt and ground pepper to taste. Coat chicken with remaining 3/4 cup flour.
Heat olive oil in large skillet over medium-high heat; add chicken and brown on each side about 3
minutes. Reduce heat and cook until done, about 7 minutes more.
Meanwhile, steam asparagus until done. If desired, cut asparagus into bite-size pieces.
Arrange chicken on serving platter; top with asparagus, then ladle on sauce.
(Note: Can also be prepared with batter-coated chicken.)
(Source: St. Louis Post-Dispatch, 7 Nov 2007, L8--recipe from Pietros in St. Louis)
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