Rating: 3.92 stars
12 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0

This Italian main dish puts a new spin on plain chicken breasts.

Martha Stewart Living, February 2007

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Recipe Summary test

Servings:
2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Using a chef's knife and starting on 1 long side, slice open chicken horizontally, stopping about 1/2 inch before reaching opposite side. Open each like a book, and place between 2 pieces of plastic wrap. Pound with the flat side of a meat mallet to 1/4 inch thick. Refrigerate in plastic until ready to use.

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  • Prepare an ice-water bath; set aside. Bring a medium pot of water to a boil; add 1 tablespoon salt. Add radicchio, and cook 30 seconds. Using a slotted spoon, transfer to ice-water bath to cool. Transfer radicchio to a plate lined with paper towels, and pat dry. Remove tough core from each leaf. Set radicchio aside.

  • Heat a medium saute pan over high heat. Add 1 tablespoon each butter and oil. Add shallots, and stir. Add chopped mushrooms, chicken liver, sage, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring, until liver is no longer pink, 2 to 3 minutes. Add 1/4 cup Marsala, and cook until liquid has evaporated, about 30 seconds.Set aside to cool.

  • Remove top layer of plastic from chicken.Season with salt and pepper. Spread half the mushroom mixture over one breast, leaving a 1/4-inch border. Place 3 or 4 radicchio leaves over mushroom mixture. Sprinkle with half the cheese. Using plastic wrap to lift and guide chicken,roll up; twist plastic at both ends. Repeatwith remaining breast. Refrigerate at least 1 hour (up to 3).

  • Preheat oven to 450 degrees. Unwrap chicken bundles; tie with kitchen twine. Season with salt and pepper. Heat 1 tablespoon butter and the remaining tablespoon oil in an 8-inch ovenproof skillet over high heat. Place chicken, seam side up, in skillet.Add cipollini. Cook, turning chicken and stirring cipollini occasionally, until chicken is brown on all sides. Add remaining1/4 cup Marsala and the stock. Cook, swirling pan occasionally, until slightly reduced, about 30 seconds.

  • Cover, and transfer pan to oven. Bake until chicken has cooked through, about 15 minutes. Transfer chicken and cipollini to a plate. Wipe out pan; place over high heat. Add remaining tablespoon butter. Add sliced mushrooms, and cook, stirring, until golden, 2 to 3 minutes.

  • Remove twine from chicken. Thinly slice chicken crosswise, and serve with cipollini and sauteed mushrooms.

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Reviews (3)

12 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
02/11/2011
Chicken llives are so high in cholesterol and not good for our real hearts. I will pass on that too.
Rating: Unrated
02/11/2011
Liver is not good for the heart!-not good at all-especially chicken livers-loads of cholesterol-let's stay healthy here so we can celebrate a lot more Valentine's Days with our loved one.
Rating: Unrated
02/06/2009
liver and romance???? I'll pass. lol.
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