Chicken Modiga Food

CHICKEN MODIGA RECIPE - (4/5)

Chicken Modiga Recipe - (4/5) image

Provided by á-38518

Number Of Ingredients 9

Ingredients

4 boneless/skinless chicken breasts
Italian bread crumbs
3/4 cup butter
3 Tbsp flour
1 1/2 cup chicken stock
3/4 cup sliced mushrooms
juice of 1/2 lemon
1/2 cup dry white or blush wine
8 oz shredded provolone cheese

Steps:

Cut each chicken breast into 3 strips Wet with water and dredge in the bread crumbs Bake at 350 for 20-30 mins or until done, set aside Melt butter in large skillet Mix flour in melted butter Add chicken stock and stir until thickened Add wine, lemon juice and mushrooms. Simmer for 5 minutes Lay ckn breast pieces in ckn stock mixture Cover with provolone cheese and cover pan Serve over wild rice

LORUSSO'S - TENDERLOIN MUDEGA (STEAK MODIGA)

Lorusso's - Tenderloin Mudega (Steak Modiga) image

My husband and I often go to "the hill" in St. Louis. It is an Italian neighborhood featuring some of the best restaurants and little Italian grocers. For our anniversary we went to LoRusso's Cucina and my DH order Tenderloin Mudega. He LOVED his meal and said it was the best thing he'd ever eaten. To my surprise they posted their recipe online. The cheese used at the restaurant is "provel" but I think that is only found in St. Louis. You can substitute any white, mild cheese you'd like. Here it is for all of us to make at home. I can't wait to surprise him with this one!!!

Provided by Mary_K

Categories Steak

Time 8h30m

Yield 4 1/2 cup, 4 serving(s)

Number Of Ingredients 21

Ingredients

1 1/2 lbs tenderloin, medallions
1 1/2 tablespoons olive oil
1 tablespoon sherry wine
2 teaspoons A.1. Original Sauce
1 tablespoon Italian seasoned breadcrumbs
1 tablespoon parmesan cheese
1 teaspoon minced garlic
fresh ground pepper
1 cup Italian seasoned breadcrumbs
1 1/2 cups strong chicken broth
1/2 cup white wine
2 tablespoons butter
1 lemon, juice of
1 pinch white pepper
1 teaspoon cornstarch
2 teaspoons cold water
splash cream
1 tablespoon chopped fresh garlic
1 cup sliced mushrooms
3 ounces prosciutto
3 ounces shredded provolone cheese

Steps:

Add the first 8 ingredients to a freezer bag and allow to marinate -- overnight if possible.
To make the sauce: combine chicken broth, white wine, butter, lemon juice and white pepper and heat to a simmer.
Combine cornstarch and cold water and wisk into the sauce.
Add a splash of cream, milk or 1/2 and 1/2 to richen it.
Dredge the marinated meat in Italian breadcrumbs and cook on a very hot grill or pan to your desired doneness.
Pour the sauce over the medalians.
Top with fresh garlic, mushrooms, diced prosciutto, and shedded cheese.

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