• Tommy Centola

Pollo Alla Diavola from La Riviera

Updated: Jan 4

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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