Flint Creek Steakhouse Chicken Valencia

Thursday, July 29th 2010, 11:19 am
By: News On 6


4 (6 ounce) Chicken Breast Sliced into Medallions and lightly breaded

2 oz Clarified Butter

1 ½ cup Angel Hair Pasta-Cooked

½ cup Prosciutto Ham cut into strips of Julienne

2 tbsp Shallot finely chopped

2 tbsp Capers

½ cup White Wine

2 tbsp Lemon Juice

4 tbsp Butter

1 tsp Parsley Chopped

To taste Salt and Pepper

4 ea Lemon Wedges


1. Sauté Chicken in clarified Butter until golden brown

2. Remove Chicken from pan and reserve warm

3. Add Shallots to pan and Sautee till translucent

4. Add Prosciutto and Capers

5. Add White Wine and simmer till wine reduces by half

6. Add Butter and Lemon, stir to emulsify and make pan sauce

7. Add Parsley

8. Place Hot Pasta on platter, top with Chicken

9. Lace sauce over Pasta and Chicken

10. Garnish with Lemon

Yield: Serves 4 Preparation Time: 1 hour and 20 minutes