Petti di Pollo Trifolati from The Mediterranean Kitchen by Joyce Goldstein
This recipe is so easy, I wondered if anyone really needed to be told how to cook it. But often in the world of cooking, which has now achieved glamour status and a certain mystique, when things ap...
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Ingredients
- ¼ cup chopped fresh parsley
- ⅓ pound sliced (⅛ inch thick) prosciutto, cut into 2 by ¼-inch julienne strips
- 2½ cups heavy cream
- ⅓ cup cognac
- ½ cup clarified butter (see Note)
- 4 whole boneless, skinless chicken breasts, split
- Salt
- freshly ground pepper
- ½ cup (all-purpose) flour
- 1 cup hot water
- ½ cup dried porcini mushrooms
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