Chicken Camerani

My kitchen looks cluttered with baking material today, and I want to make an easy supper.  Chicken Camerani will make a hearty comforting meal.  I have all the ingredients and I plan to use some pre-made chicken cutlets.   Supper will be ready in 30 minutes and it will be good.  The name Camerani is Italian and associated with noble families.  This name can be traced back to Northern Italy, the province of Asti, in southern Piedmont.

I am not sure where this chicken Camerani got its name, but the best place in the Soo to eat this was at Riuniti Banquet Hall. Art and Jack Sicoli made the best.  They aren’t there anymore, but the banquet hall still stands.  I had some leftover chicken cutlets and made my version of this dish.

I like Chicken Camerani because it is a comfort dish.  It has a good gravy made with mushrooms.  I added celery to mine. From the freezer, I took out some pre-made chicken cutlets. I will cover that recipe in another blog.  It is breaded chicken that can be fried or baked. For a quick short cut, use a pre-made store bought chicken cutlet.  There are many available brands.

In a pan put 2 tbsp of butter and 1 tbsp olive oil.  sauté some celery and a shallot. Then add the mushrooms.

Now add a clove of minced garlic.  I used my dehydrated garlic from the Perth Garlic Festival.  Then pour in 1/2 cup wine, 1 cup chicken stock and 2 tbsp flour.

This all thickens and then I put the chicken cutlets in this pan.  Cover and simmer on low for 20 minutes.

Print

Chicken Camerani

This is a comfort dish ready in 30 minutes.  

Course Main Course

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Author Renata Solski

Ingredients

• 1 clove minced garlic
• 1 midium finely chopped shallot
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1 stalk celery finely diced also adding some of the celery leaves
• 1 cup sliced whole mushrooms or one can sliced mushrooms
• 1 cup chicken stock
• 1/2 cup white wine
• 2 tbsp flour
• 4 chicken cutlets boneless
• 1 tbsp finely chopped celery leaves for garnish optional

Instructions

1. Saute the celery and shallot in the butter and oil.

   Add the mushrooms.

   Salt and pepper everything.  Let cook for two to three minutes

   Add the white wine.

   Add the broth.

   Make a slurry with the flour and add.

   Now place the chicken in the pan.

   Cover and simmer on low for 20 to 30 minutes.

I served it with a carrot/potato mash.