Gianinos Chicken Modiga Food

CHICKEN MODIGA

Steps:

• Dredge chicken in bread crumbs.
• Brush 1/4 cup melted butter on chicken to moisten bread crumbs.
• Broil or grill about 6-8 minutes per side or until fully cooked.
• Set aside.
• Mash 1/2 cup butter with flour to make a creamy mixture.
• Set aside.
• Bring chicken stock to a boil in large pan.
• Add reserved butter-flour mixture to stock.
• Bring to a boil again, stirring until mixture thickens.
• Reduce heat to simmer.
• Add ham, lemon juice and wine.
• Let simmer about 5 minutes.
• Place chicken pieces in sauce in shallow casserole dish.
• Top chicken with cheese.
• Place in preheated 350 degree oven just until cheese melts, about 3-4 minutes.
• Transfer to plates with ham spooned over chicken with sauce on top.

TRADITIONAL STEAK MODIGA

Steps:

• Press bread crumbs firmly onto steaks; grill or broil to preferred degree of doneness.
• While steaks are cooking, place a saucepan over medium-low heat; add butter. As soon as butter melts, add garlic; cook just until it becomes fragrant, about 90 seconds.
• Add mushrooms; cook 1 minute. Sprinkle in flour; cook, stirring, for 2 minutes.
• Gradually stir in chicken stock, wine and lemon juice; add salt and pepper to taste. Bring to a low boil and cook until thickened, 2 to 3 minutes. Remove sauce from heat; set aside and keep warm. (Makes about 1-2/3 cups).
• Place each steak on a serving plate and cover with one-fourth of the provel; cover with warm sauce and serve immediately.

CHICKEN MODIGA RECIPE - (4/5)

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

STEAK MODIGA FROM THE HILL RECIPE - (3.7/5)

Steps:

• 1. Adjust oven rack to middle position and heat oven to 400 degrees. Set wire rack in rimmed baking sheet. Pat steaks dry with paper towels and season with salt and pepper; set aside. 2. Melt butter in large saucepan over medium-high heat. Add mushrooms, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook until liquid has evaporated and mushrooms begin to brown, 5 to 7 minutes. Add wine and cook until evaporated, about 3 minutes. 3. Stir in flour and half of garlic and cook until mushrooms are well coated and garlic is fragrant, about 1 minute. Stir in broth and cream, scraping up any browned bits. Bring to boil and cook until slightly thickened, about 3 minutes. Remove from heat, cover, and keep warm. 4. Pour 1/4 cup oil into shallow dish. Process panko in food processor until finely ground, about 10 seconds. Combine 3 tablespoons parsley, ground panko, remaining garlic, 3/4 teaspoon salt, and 3/4 teaspoon pepper in second shallow dish. 5. Working with 1 steak at a time, add to oil and turn to coat on all sides. Transfer oiled steak to panko mixture and press firmly to coat only 1 side of steak with mixture. Transfer steak, breaded side up, to prepared wire rack and let sit for 5 minutes. 6. Heat remaining 1 teaspoon oil in 12-inch nonstick skillet over mediumhigh heat until shimmering. Place steaks in skillet, breaded side down, and cook until well browned, about 3 minutes. Flip steaks and continue to cook until well browned on second side, about 3 minutes. Return steaks to wire rack, breaded side up. 7. Roast until meat registers 120 to 125 degrees (for medium-rare), 4 to 7 minutes. Let steaks cool on wire rack for 5 minutes while finishing sauce. 8. Return sauce to simmer over medium heat. Whisk in provolone until melted, about 1 minute. Serve steaks with sauce, sprinkled with remaining 1 tablespoon parsley.