MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken Veronica
Categories: Poultry, Vegetables, Pork, Dairy, Cheese
Yield: 4 Servings

1/4 c Extra-virgin olive oil
2 1/2 lb Chicken cutlets; pounded
- 1/4" thick
1 c All-purpose flour; for
- dusting
4 cl Garlic; chopped
1 Shallot; chopped
3 tb Chopped oil-packed sun-dried
- tomatoes
3 sl Pancetta bacon; fine
- chopped
3/4 c Good quality dry sherry
- wine
1/2 c Chicken stock
2 Egg yolks
1/2 c Heavy cream
2 tb Brie; rind removed, room
- temp
Salt & pepper
1 ts Chopped fresh parsley

Heat the olive oil in a large skillet over medium-high
heat. Dredge the chicken in flour, shaking off any
excess. Fry chicken in the hot oil until brown on both
sides. Remove from the skillet and set aside.

Add the garlic, shallot, sun-dried tomatoes and pancetta
to the skillet and reduce the heat to medium. Cook and
stir for a few minutes, until garlic is fragrant and
pancetta is cooked. Stir in the sherry, loosening any
bits stuck to the bottom of the pan. Simmer until reduced
by half. Stir in the chicken stock and cook until reduced
by half again.

Whisk together the egg yolks and heavy cream; mix into
the skillet. Season with salt and pepper. Return the
chicken to the skillet and cook for a few minutes, until
chicken is coated and sauce is thick. Stir in the Brie
cheese until smooth. Remove from the heat and sprinkle
with parsley. Serve over rice or angel hair pasta.

RECIPE FROM: http://allrecipes.com

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