CNYEats A Taste of Utica Chicken with Hats and Broccoli

“Here is my best replication of “Georgio’s” delicious, delicate recipe:”  – quote from Marge Graham who posted the following recipe in our book, A Taste of Utica

Chicken with Hats and Broccoli Serves 4

• 2 lbs chicken – boneless breasts, butterflied lengthwise
• 1/4 cup seasoned flour (add paprika, garlic powder, oregano, parsley, salt and pepper all to your tastes *about 1/4 tsp or so)
• 1/4 cup milk
• 1 large egg
• 1/4 cup Parmesan cheese
• 1/2 cup bread crumbs
• 2 TBS or more of Olive oil
• 4 oz provolone *I forgot the provolone and had to use a substitute which was X-Sharp Cheddar
• 1 pkg “hats” – Orichiette pasta

• 1 head broccoli flowerets, broken into bite size pieces
• 2 cups chicken stock *Cooked with onion, garlic, and celery and reduce to 1/2
• 1 TBS margarine (Healthy Heart Promise Margarine is a good choice or SmartBalance)
• 1 TBS flour

Between sheets of wax paper, pound the chicken into flat cutlets – as flat as you can.  Dust with seasoned flour (put chicken in a plastic bag then pour in the seasoned flour and shake it to coat).

Beat the milk and egg in a bowl.  In another bowl, mix the bread crumbs and Parmesan cheese. Dip the chicken into the egg/milk mix, let residue drip off then transfer to the breadcrumb mixture. 

Heat the olive oil in a frying pan and when hot (over medium – high heat), brown chicken evenly on both sides, about 5 minutes per side. If you used too much oil, drain on paper towels

Remove to an oven safe dish, cover with the provolone (in my case, cheddar) and keep warm in the oven.

Wipe the frying pan clean.  Melt the margarine in the pan over medium heat.

Add 1 TBS flour and stir it around until dissolved (you may need a whisk to get rid of lumps).  Add the stock and stir until gravy thickens. Keep warm, stirring occasionally.

Bring 4 cups water to a boil. Add the broccoli and blanch for 2 minutes. Remove from water and set aside.  Using the SAME water for blanching broccoli, add the pasta. Return to a boil and cook according to the package, about 12 minutes.  Drain pasta.

Assembly:   Add the hats to a large pasta serving bowl. 

Top with broccoli. 

Add the gravy and toss. 

Top with chicken and serve.

A quote from Marge:  

“My only disappointment is the hats.  I have a feeling “Giorgio’s” used freshly made that were oh so delicate.  Mine are the dried orchiette that are almost as heavy as gnocchi.”

What did the meat eater at Apple Crumbles think?  Quote from Ted “The chicken was very moist and tasty.  Could have used more salt in the gravy but the hats were perfect.  The combination of hats and chicken made it a fun dish to eat”.

Ted added a bit of Parmesan cheese to top off his dish

What did the meat-LESS Crumbler eat?  I couldn’t pass up the hats and broccoli so that was my main focus and Ted is right, there is just something that happens on your tongue when you eat hats.  It gets so happy!  Happy Tongue!   I added a “Quorn” cutlet for my protein.

Next week:  Chicken Riggies was done HERE,   so we’re cooking 20 – Minute Chicken Parmesan