Top chef Giancarlo Caldesi knows a few things about real Italian cooking. Not more than the Mamas, of course, but sometimes everyone needs a little advice. Take a little journey around Italy and discover some incredible flavours.
Cherry Tomato and Parmesan with chicken, white wine & rosemary roast potatoes
Serves: 2
Preparation time: 10 minutes
Cooking time: 35 minutes
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Ingredients
- 2 breasts of chicken
- Freshly ground black pepper and sea salt
- 25g / 1oz plain flour, for coating
- 4 tbsp extra-virgin olive oil
- 50ml / 2fl oz white wine
- 1 jar of Dolmio Taste of Sorrento
- 50ml / 2fl oz chicken stock
- 1 tbsp cream
Rosemary Roast Potatoes
- 2 tbsp olive oil
- 500g / 1lb 2oz new potatoes, halved
- 2 cloves of garlic
- 2-3 sprigs fresh rosemary
Method
- 1.Sprinkle each side of the chicken breasts with salt and pepper. Put the flour onto a plate and dip both sides of the chicken into it, brushing off the excess.
- 2.Heat 2 tbsp olive oil in a frying pan. When hot, fry the chicken on both sides until golden brown.
- 3.When the chicken is cooked through pour off the excess oil. Add the wine and let it reduce for a minute or two, then add the Dolmio Taste of Sorrento sauce and the extra 2 tbsp of olive oil. Add the chicken stock and reduce this for a couple of minutes.
- 4.Cook for a few minutes until the sauce is heated through and then stir in the cream. Taste and adjust the seasoning, then serve with rosemary roast potatoes.
Rosemary Roast Potatoes Method
- 1.Put the olive oil into a roasting tin and heat it in the oven at 200°C / fan oven 180°C / Gas Mark 6 for a couple of minutes.
- 2.Add the new potatoes and garlic and roast in the oven for 20 minutes.
- 3.Add the rosemary to the potatoes and roast for a further 10 minutes, then serve.