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  • Writer's pictureTommy Centola

Pollo Alla Diavola from La Riviera

Updated: Jan 3, 2020

This is the dish that Chef Fraccaro demonstrated at the Chef’s Charity in 2005. This dish can be served with vegetables, polenta, risotto, or mashed potatoes. It is a spicy dish.

4 8oz boneless skinless Chicken Breast

Flour for dredging

Salt and Pepper to taste

4 tablespoons Olive Oil

4 ounces Butter

2 teaspoons Garlic, minced

2 teaspoons Shallots, minced

4 ounces Wild Mushrooms

1/2 cup White Wine

1 teaspoon Tabasco

3 teaspoons Crushed Red Pepper

1/2 teaspoon Rosemary

1 teaspoon Thyme

4 Bay Leaves

2 cups Basil Tomato sauce

Fresh Parsley for garnish

Dredge chicken breast in flour seasoned with salt and pepper. Shake to remove excess flour. Heat olive oil and butter over medium-high heat in medium skillet. Add chicken breast and cook until medium brown in color (approximately 3 to 4 minutes each side). Add garlic and shallots and cook an additional 20 seconds. Add mushrooms. Deglaze pan with white wine; let it evaporate (about 20 seconds). Add Tabasco, crushed red pepper, rosemary, thyme, and bay leaves and cook for about 3-4 minutes. Place chicken breast in center of serving platte and cover with tomato sauce. Garnish with parsley.


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