Chicken Modiga Recipes

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TRADITIONAL STEAK MODIGA



Traditional Steak Modiga image

This is an absolute favorite. This is served at a local restaurant. I usually double the sauce so we can dip our french bread into it. It is just as good with chicken as the steak. We will often make half chicken and half steak. I would also suggest using a good quality chicken stock. My personal opinion is you really do need to use provel cheese. I have tried substituting and wasn't as happy with the results. Hope you enjoy.

Provided by Annas Mom

Categories     Steak

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

1 cup fine dry Italian seasoned breadcrumbs
4 (10 -12 ounce) beef strip steaks
2 tablespoons butter
1 1/2 teaspoons minced fresh garlic
4 ounces sliced mushrooms
2 tablespoons all-purpose flour
1 cup chicken stock
2 tablespoons chablis or 2 tablespoons other white wine
1 tablespoon lemon juice
1 teaspoon lemon juice
1/8 teaspoon salt (to taste)
1/8 teaspoon white pepper (to taste)
4 -6 ounces provolone cheese, at room temperature

Steps:

  • Press bread crumbs firmly onto steaks; grill or broil to preferred degree of doneness.
  • While steaks are cooking, place a saucepan over medium-low heat; add butter. As soon as butter melts, add garlic; cook just until it becomes fragrant, about 90 seconds.
  • Add mushrooms; cook 1 minute. Sprinkle in flour; cook, stirring, for 2 minutes.
  • Gradually stir in chicken stock, wine and lemon juice; add salt and pepper to taste. Bring to a low boil and cook until thickened, 2 to 3 minutes. Remove sauce from heat; set aside and keep warm. (Makes about 1-2/3 cups).
  • Place each steak on a serving plate and cover with one-fourth of the provel; cover with warm sauce and serve immediately.

Nutrition Facts : Calories 962.4, Fat 59.8, SaturatedFat 26.9, Cholesterol 266.6, Sodium 1135.2, Carbohydrate 28, Fiber 1.9, Sugar 3.6, Protein 72.9

CHICKEN MODIGA



Chicken Modiga image

Make and share this Chicken Modiga recipe from Food.com.

Provided by Jazz Lover

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

3/4 cup butter, divided
2 tablespoons flour
4 -6 chicken breasts
1 cup Italian seasoned breadcrumbs
1 1/2 cups chicken stock
2 tablespoons chopped prosciutto
1/2 lemon, juice of
1/2 cup dry white wine
2 cups shredded provolone cheese

Steps:

  • Dredge chicken in bread crumbs.
  • Brush 1/4 cup melted butter on chicken to moisten bread crumbs.
  • Broil or grill about 6-8 minutes per side or until fully cooked.
  • Set aside.
  • Mash 1/2 cup butter with flour to make a creamy mixture.
  • Set aside.
  • Bring chicken stock to a boil in large pan.
  • Add reserved butter-flour mixture to stock.
  • Bring to a boil again, stirring until mixture thickens.
  • Reduce heat to simmer.
  • Add ham, lemon juice and wine.
  • Let simmer about 5 minutes.
  • Place chicken pieces in sauce in shallow casserole dish.
  • Top chicken with cheese.
  • Place in preheated 350 degree oven just until cheese melts, about 3-4 minutes.
  • Transfer to plates with ham spooned over chicken with sauce on top.

Nutrition Facts : Calories 973.6, Fat 68.3, SaturatedFat 37.7, Cholesterol 232.8, Sodium 1572.7, Carbohydrate 29.4, Fiber 1.6, Sugar 4, Protein 54.4

CHICKEN MODIGA RECIPE - (4/5)



Chicken Modiga Recipe - (4/5) image

Provided by á-38518

Number Of Ingredients 9

4 boneless/skinless chicken breasts
Italian bread crumbs
3/4 cup butter
3 Tbsp flour
1 1/2 cup chicken stock
3/4 cup sliced mushrooms
juice of 1/2 lemon
1/2 cup dry white or blush wine
8 oz shredded provolone cheese

Steps:

  • Cut each chicken breast into 3 strips Wet with water and dredge in the bread crumbs Bake at 350 for 20-30 mins or until done, set aside Melt butter in large skillet Mix flour in melted butter Add chicken stock and stir until thickened Add wine, lemon juice and mushrooms. Simmer for 5 minutes Lay ckn breast pieces in ckn stock mixture Cover with provolone cheese and cover pan Serve over wild rice

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