Chicken breast dipped in flour and egg. Pan-seared with fresh lemon juice, white wine, butter, imported capers and Italian parsley. Served over homemade cappellini pasta.
Chicken breast, artichoke hearts, and black olives sautéed with fresh garlic, lemon juice and sherry wine. Finished with extra virgin olie oil. Served over homemade cappellini pasta.
Chicken breast sautéed with button mushrooms and marsala wine sauce. Served over homemade cappellini pasta.
Breasts of chicken layered with imported ham, fresh basil, garlic, Italian herbs, fresh mozzarella cheese and beefsteak tomatoes. Served over cappellini pasta tossed in a garlic marinara sauce, and drizzled with extra virgin olive oil and parmigiano-reggiano cheese.
Pan-fried breaded chicken cutlet topped with fresh mozzarella cheese and baked with San Marzano tomato sauce. Served over cappellini pasta and finished with parmigian-reggiano cheese.
Chicken breasts sautéed with pan-fried eggplant, button mushrooms, imported prosciutto di parma & Buffalo mozzarella cheese in a light marinara sauce over cappellini pasta. Finished with parmigiano-reggiano cheese.
Chicken breasts sautéed with bell peppers, onions, and black olives in a San Marzano tomato sauce. Served over homemade cappellini pasta.