A Touch Of Garlic's Crab Pollo Cardinale Recipe

1. 1

   Heat skillet on medium heat for about a minute.

2. 2

   Add in extra virgin olive oil.

3. 3

   Dredge chicken breast in flour and pan saute/fry till golden brown (approximately 1 minute on each side).

4. 4

   Add in butter, sprinkle lightly with salt and pepper, remove pan from heat and cream sherry.

5. 5

   Return pan to heat and flambe.

6. 6

   Add in stock, cream and roux and work roux in with a spoon or possibly large fork so it dissolves in to the liquids.

7. 7

   As the sauce begins to reduce in the pan add in the following ingredients in exact order on top of each chicken breast: 1/2 of the crab body meat; 1 roasted red bell pepper half; 1 slice proscuitto; 1 slice of fontina cheese; 2 pcs of crab leg meat (criss-crossed); 2 calamata olive halves.

8. 8

   Put lid on skillet, reduce heat to very-low and allow chicken to cook for 5 to 6 min.

9. 9

   Remove chicken on to serving plate and return skillet to heat.

10. 10

    Reduce sauce to desired consistency and spoon over chicken.

11. 11

    For the Vegetables, in a small skillet on medium heat, saute/fry vegetables, sundried tomatoes, extra virgin olive oil and salt and pepper for approximately 1 minute.

12. 12

    Serve tender but hard.

13. 13

    Arrange around the chicken on the same plate.

14. 14

    This recipe yields 1 serving.

No additional tips available.