Chicken Anna Maria a rich and satisfying dish of two tender chicken filets sauteed with fresh sage, artichokes, mushrooms, scallions and diced plum tomatoes in a cream sauce on a bed of linguini. served with insalata or a cup of soup. Sells for around $11.00.
CHICKEN ANNA MARIA
Bertucci's Copycat Recipe
1/4 cup olive oil (for frying)
4 chicken cutlets
1 cup Italian seasoned bread crumbs
1/4 cup flour
salt and pepper
1/4 cup white wine
1 medium tomato, sliced into quarters
2 cloves garlic
1 cup sliced mushrooms
1 cup chopped artichoke hearts
1 can cream of mushroom soup (not condensed)
whole wheat pasta for 4 servings
Heat olive oil in a large frying pan. Stir together bread crumbs, flour, salt, and pepper on a plate. Whisk an egg in another plate. Dip one chicken cutlet at a time, first in the egg, then in the dry mixture. Use a spoon to cover the cutlet in crumbs. Shake excess crumbs onto plate before placing the cutlet on the hot oil. Repeat with remaining cutlets. Fry two cutlets at a time, for approximately 3-5 minutes on each side over medium-high heat. Place cooked cutlets on a plate lined with paper towel, cover, and set aside.
Drain oil from the bottom of the frying pan, reserving approximately 1 tbs and all the browned goodies on the bottom. Place the frying pan on the stove over medium heat. Deglaze the pan with white wine. Stir with a wooden spoon until a smooth sauce is formed. Simmer for 2-3 minutes until most of the alcohol has cooked off. Add in tomato, garlic, mushrooms, artichoke hearts, and mushroom soup. Stir to combine all ingredients. Simmer over medium heat for 10 minutes, until mushrooms are cooked. In the meantime, cook the pasta. Serve on pasta and chicken cutlets. Drizzle sauce from the pan over top.