Chicken Scaloppini with Rosemary Truffle Potatoes and Baby Squash

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Chef Justin Ente the Executive Chef for Ardore Restaurant at the Reserve Casino Hotel shows us how.

Reserve Casino Hotel Ardore Restaurant Recipe

Ardore Chicken Scaloppini with Rosemary Truffle Potatoes and Baby Squash

1 Serving, simply multiply for as many as needed

Ingredients

2  chicken split breasts pounded out tenderized salt and pepper

3 tablespoons olive oil

1/8 c of asparagus

1/8 c of pancetta finely chopped

1/8 c of chopped tomato

2 c chicken stock

1/4 stick of unsalted butter

1 Tablespoons of parsley

3 new potatoes 1/4 inch cut set in cold water to draw starch out then remove after 15 minutes cover in truffle rosemary oil mix

1 teaspoon truffle oil

1/4 c olive oil

2 fresh sprigs of rosemary picked from stem and finely chopped

Mix all together and cover potatoes with and finish with a sprinkle of salt and pepper bake for 15 to 20 minutes on 400 degrees

Baby squash raw gets trimmed up and halfed then blanched in a rolling boil pot of hot water till tender soft. Once at this point take hot sauté pan with oil and add squash. Get a nice pan roast and finish with butter and a touch of parsley.

1/4 c assorted baby squash

1 teaspoon of butter

1/8 teaspoon parsley

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