Chicken Flamingo - My Favorite Copycat Recipe!
Step by step....here we go!
My husband loved the Chicken Flamingo from The Pasta House. I searched for a recipe and could not find one anywhere. Pasta House did not want to share this one! I started making my own version, through much trial and error almost 20 years ago. I have matched it very closely but my husband says he likes mine better!
This recipe seems like a lot at first, but after you make it a couple of times it is a cinch. I make it for special occasions and it is great when we are having a large party too. The chicken can be grilled on the grill outside or inside. I have also used my George Foreman grill to prepare this and that works great too. I use the outdoor grill if I am having several guests because you can cook more chicken at one time. If I am just making a few servings or if it is raining I use the indoor grill. It was snowing yesterday so I used the stove top method.
I cook the same side dishes almost every time. These sides are what I would order in the restaurant and they make the meal perfect! I also have worked out the time so that each item is finished cooking at exactly the same time. I will present the recipe that way so it is very easy to follow.
Wash all the vegetables and chicken. I was once asked what type of soap one should use to wash chicken, so let me be clear, you do not use Dawn dish soap or any other soap on food items. Cold water should do the trick!
Preheat the oven to 450 degrees gather your ingredients and lets get this party started!
- Red or brown potatoes
- Olive Oil
- Italian Seasoning
Slice the potatoes into 8 wedges. Coat them with Olive Oil and sprinkle with Italian Seasoning or Garlic. If you like you can simply use salt and pepper. Bake for approximately 40 minutes or until the potato wedges are golden brown.
Prepare the Chicken
- Chicken Breasts or Chicken Tenderloins
- Olive Oil
- Panko Bread Crumbs
- Provel Cheese
I use a meat mallet to pound the chicken out and tenderize it. It also allows me to cook it more evenly since the meat is flat and thinner but this step is not necessary. I next roll the chicken in Olive Oil and then bread crumbs but these are prepared lightly breaded so you don't have to worry about a perfect even coating.
Put the chicken on the grill and cook it for about 10 minutes on each side over a medium heat.
White Wine Sauce
- White wine such as Chablis or Pinot Grigio
- Sliced Mushrooms
- Prosciutto Ham
- 1/2 C. of Unsalted Butter
- 1/2 C. of Lemon Juice
- 1/2 C. of White Wine
- 1/8 tsp. of red pepper flakes
Mix all the ingredients together except the prosciutto ham. Bring to a low boil and allow these items to cook together until the chicken is done. Toss the ham during the very last minute of cooking the sauce. This should take about 20 to 30 minutes for the flavors to really combine and the mushrooms to absorb the sauce.
Favorite Kitchen Grill!
I use the old steam basket method to prepare my vegetables. I just trim the florets and steam them until they are bright green, approximately 8 minutes. If you overcook the broccoli it turns an ugly color and it is very soft. Pasta House cooks their sauce with broccoli in it - this does allow the flavor of the sauce to penetrate the vegetable but it can turn the sauce green in color so I do not do this.
By the time your chicken is grilled your potatoes should be ready to come out of the oven and the broccoli should be done. I melt a little provel cheese on top of the chicken. You do not want to drown the chicken with the sauce - it is a little tart so you only need a couple of tablespoons and it is perfect!
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