Pollo Stefania

4
Servings
10m
Prep Time
25m
Cook Time
35m
Ready In


"Totally awesome! Pollo Stefania is one of the most popular menu selections for the Italian restaurant named Chianti Café (which has several locations on the east coast). This dish features chicken breasts and pear halves sautéed in a zesty cream sauce with Gorgonzola, Parmesan and just a hint of curry. The recipe was printed in a local newspaper on the east coast in the 1990s, and it was wildly popular and shortly thereafter was reprinted in many other newspapers and magazines. Originally, I served this dish with a side of cooked spinach fettuccine or regular fettuccine (as Chianti Cafe typically does). But now, I skip the pasta and tomato-based sauce altogether, and instead I serve cooked white rice on the side, to soak up some of the delicious pan sauce. So you might want to try it with rice instead of pasta, you won't be disappointed."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (279.2 g)
  • Calories 456.7
  • Total Fat - 20.8 g
  • Saturated Fat - 9.5 g
  • Cholesterol - 141.4 mg
  • Sodium - 445.3 mg
  • Total Carbohydrate - 27.1 g
  • Dietary Fiber - 5.8 g
  • Sugars - 7.4 g
  • Protein - 40.2 g
  • Calcium - 133.3 mg
  • Iron - 3.2 mg
  • Vitamin C - 28.4 mg
  • Thiamin - 0.1 mg

Step 1

If serving fettuccine on the side, start by cooking pasta according to package directions. In a separate pan, warm the pasta sauce.

Step 2

Pound each chicken breast for several seconds with a kitchen mallet to flatten slightly and tenderize.

Step 3

Place flour on a shallow plate (or pie plate), and stir in salt and pepper until well blended. Dust the chicken breasts with the seasoned flour.

Step 4

Heat oil in a skillet. Add chicken breasts, and sauté both sides in the hot oil until cooked (about 20 minutes or so, depending on thickness). Once cooked, transfer chicken to plate and wrap with foil (to keep warm).

Step 5

Drain oil from skillet. Add pear halves and 3 Tbsp pear juice to the skillet. Stir in the Parmesan, Gorgonzola, cream, curry and sherry. Stir sauce for about 3 to 4 minutes or until slightly reduced. Season with salt and pepper.

Step 6

To serve: Arrange chicken breasts on 4 individual dinner plates, and top each chicken breast with a pear half. Ladle the creamy curry sauce over each serving. Sprinkle chopped parsley on top. Serve immediately, while chicken is still warm.

Step 7

NOTE - I usually serve it with cooked white rice on the side (to soak up the extra cream sauce). But you can serve it with a bit of cooked spinach fettuccine (or regular fettuccine) topped with warm tomato-based pasta sauce, as is more traditional for Italian fare.

Tips & Variations


No special items needed.

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