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If your craving rustic Italian comfort food, look no further than La Stellina on the first floor of the St. Regis Snow Park Residences. The menu is overflowing with delectable combinations of tomato, mushrooms, herbs and cheese.
Featuring local ingredients whenever possible, La Stellina offers the perfect balance of traditional Italian warmth and contemporary culinary style. It’s a dreamy spot to relax with a glass of wine, and dive into a generous dish of pasta, pizza or a delicious cut of meat. Enjoy an evening out to taste what La Stellina has to offer, then test your cooking skills at home to see if you can replicate this fantastic dish.
Also, don’t for get to ask us for any other recipe you may want to see in our next issue!
Ingredients
For the Chicken:
- 4 chicken breasts (4 ounces, each)
For the sauce:
- 1 teaspoon butter
- 1 teaspoon extra virgin olive oil
- 1 teaspoon chopped shallots
- 2 cups salt-free chicken stock
- 1 cup capers
- 3 teaspoons chopped parsley
- 1 teaspoon lemon juice
- Salt to taste
For the spinach:
- 1 teaspoon butter
- 1 pound bag of spinach
- To plate:
- 2 ounces cooked spinach
- 4 pieces chicken
- 1 ounce sauce
- 1 lemon wedge
- Chopped parsley (optional)
Instructions
For the Chicken:
- Butterfly each chicken breast in half and pound lightly to tenderize. Season with salt, then dredge in flour, and shake off excess flour. Sauté on high heat in olive oil until golden brown and cooked throughout. Remove and place on dry paper towel.
For the sauce:
- Place butter and olive oil in saucepan and melt until foamy, add shallot and cook until soft, add flour and cook until incorporated. Add chicken stock and reduce by half. Finish with capers, parsley and lemon juice. Season to taste.
For the spinach:
- Warm butter in sauté pan and add spinach, cook until dark green and tender.
To plate:
- Place Spinach in center of each plate, top with chicken and layer with sauce. Garnish with optional lemon wedge and parsley.
