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Cooking with Chef Silvio

Chef Silvio Suppa, the owner and executive chef of Café Allegre in Madison and the WoodWinds banquet facility in Branford, has been the guest of local television stations recently, showing them how to cook some of his favorites from his cookbook, Cooking with Chef Silvio. His Pizza Rustica, his Shrimp and Clam over spaghetti, and his Chicken Veronica all have been featured on WTNH-TV’s CT Style show. More recipes can be found at Chef Silvio’s website at www.chef-silvio.com/recipes.htm, and his book is available for order at the website as well. Here is the recipe for Chicken Veronica, from the WTNH-TV website, wtnh.com:

Chicken Veronica

Chef Silvio Suppa

From Cooking with Chef Silvio

Ingredients:

1/3 Cup vegetable oil

4 boneless, skinless chicken breasts (4 – 6 ounces each)

½ cup all-purpose flour

4 Tablespoons butter

2 teaspoon finely chopped shallots

2/3 cup Spumante (any sparkling wine)

1 cup seedless grapes – mixed red/green

Salt and freshly ground pepper

Water or chicken broth

Directions:

Heat oil in a medium-sized frying pan over medium heat. Flour the chicken breasts on both sides and brown well in the hot oil. 2 to 3 minutes each side Spoon most of the oil out of the pan, add the butter and shallots, and cook, stirring, until the shallots are golden Add the wine, grapes, and salt and pepper to taste. Cook 2 to 3 minutes longer, making sure the chicken is thoroughly cooked. Add some water or chicken broth if there is not enough liquid left in the pan to make a little bit of sauce to cover the breasts on your plate. Arrange the chicken on a platter and cover with the grapes and sauce.