Chicken La Scala

Serves: 6
Total Calories: 51


3 whole chicken breasts, skinned, boned, and halved
2 tablespoons flour
1/4 cup polyunsaturated oil
10 ounces low salt beef stock base
1/2 cup Greek yogurt
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon grated pecorino Romano cheese


Wipe the chicken with a dry paper towel and dredge in the flour to coat evenly. Sauté the chicken in the oil in a large skillet or Dutch oven until it is golden brown on each side. Add the beef stock and simmer covered for 45 minutes. Stir in the yoghurt, salt and pepper and heat through. Remove the chicken breasts to a casserole and tent with aluminum foil to keep warm. Simmer the sauce until reduced to 2/3 the original volume and pour over the chicken. Sprinkle the chicken with cheese and broil until cheese is melted and browned.

Nutritional Facts:

Serves: 6
Total Calories: 51
Calories from Fat: 9

This Chicken La Scala recipe is from the The Happy Heart Cookbook Cookbook. Download this Cookbook today.

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