Pollo alla Lina

When newcomers visit Lina’s Ristorante in Bloomingdale, NJ, they are often surprised when the restaurant’s namesake, Lina Pagliarulo, makes a point of stopping by their table to personally introduce herself, warmly welcome them, and treat them to a complimentary dessert “on the house.”

Here, owners Lina and Sal Pagliarulo share a recipe for their house

specialty, Pollo alla Lina, delicately browned chicken breast, topped with roasted red peppers and fresh mozzarella, and seasoned with a wine and cream reduction. Bravo!

Ingredients:

• 2 boneless, skinless chicken breast halves, pounded 1/2″ thick
• 1 egg, beaten
• 1/3 cup flour
• 2 tablespoons extra-virgin
• olive oil
• 2 tablespoons butter
• 1 clove garlic, minced
• 2 tablespoons white wine
• 1 tablespoon heavy cream
• Salt and freshly ground black pepper
• 1 red bell pepper, roasted, peeled, and cut into strips
• 4 slices fresh mozzarella cheese (about 5 ounces)
• Fresh basil leaves

Instructions:

Dip chicken breasts in egg, then dredge in flour. Heat oil in medium skillet over medium-high heat. Add chicken; brown on both sides. Remove chicken from pan, set aside. Drain oil from pan; return to medium-low heat and add butter. Add garlic; cook, stirring constantly, just until golden. Stir in wine and cream. Season with salt and pepper. Bring to a boil; reduce slightly. Return chicken breasts to pan. Place roasted red bell peppers on top of each breast; top with cheese. Bake at 350°F for 5 minutes, or until cheese has melted. Serve immediately, garnished with a fresh basil leaf.

Makes two servings.