Ingredients
1 Pound
Chicken Tenderloin
1 Pound
8 Ounces
Margherita® Hot Capicola Ham Slices (Cut Into 6-8 Thin Strips Each)
8 Ounces
2 Cups
Seasoned Flour
2 Cups
12 Ounces
Gruyere Cheese (Shredded)
12 Ounces
2 Tsp.
Minced Garlic
2 Tsp.
2 Tsp.
Minced Shallots
2 Tsp.
6 Tbsp.
Olive Oil
6 Tbsp.
4 Ounces
Sherry Wine
4 Ounces
1 Pound
Cooked Fettuccini Pasta
1 Pound
1 1/2 Cups
Heavy Cream
1 1/2 Cups
1/2 Pound
Broccoli Florets, Cooked
1/2 Pound
Directions
Heat oil in a sauté pan. Dredge chicken in seasoned flour. Sear the chicken in hot oil over medium high heat, searing both sides. Remove from pan when golden brown.
To the pan, add garlic and shallots. Cook until tender. Add Margherita capicola, cook for 1-2 minutes; deglaze the pan with sherry wine. Add heavy cream and bring to a simmer.
Place chicken back into the pan and simmer for 4-6 minutes until chicken is cooked. Add broccoli, gruyere cheese and stir until cheese is melted and incorporated into the cream.
Add cooked pasta and stir well.
