We recommend cooking with only the freshest fish, meats, produce and herbs, in the true Old Fashion Italian Tradition

Pollo Alla Cardinale

Julienne chicken sautéed with Prosciutto, wild mushrooms, Marsala wine and finished with smoked mozzarella

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• 2 lbs. pounded chicken breast cut into julienne strips
• 3 slices of prosciutto cut into julienne strips
• 2 cups of sliced, assorted mushrooms
• 1/2 cup sweet Sicilian marsala wine
• 1 cup of chicken stock
• 1/4 cup fresh basil
• 3 tbsp. sweet unsalted butter
• 8 slices smoked mozzarella

Sauté julienne chicken with julienne prosciutto. When chicken starts to turn white, add mushrooms, sauté. Add marsala and chicken stock. Reduce as much as possible without drying out. Finish with basil and butter. Top with 8 slices of smoked mozzarella, bake or broil. Serves four