Combine all ingredients and whisk until bubbles form on top.
Let batter sit at room temperature for 15 minutes. Heat a 12-inch nonstick pan over medium heat. Lightly coat with butter. Add 1/3 of batter to the pan and swirl to completely cover the bottom of the pan. Cook until golden brown. (2 to 3 minutes) Flip and cook for an additional minute. Fill with fresh fruit and pastry cream.
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4 boneless, skinless chicken breasts Butterfly each breast, removing any fat. Dredge in flour seasoned with salt & pepper. Fry in a preheated skillet with extra virgin olive oil. When chicken is fully cooked, remove from pan. Add 4 ounces of thin prosciutto to the skillet. Add 8 ounces of porcini mushroom and cook until mushrooms are a caramel color. Add half of a cup of Marsala cooking wine and cook for one minute. Then add half of a cup of chicken stock. Once the sauce thickens add 2 tablespoons of salted butter. Cut the chicken and return it to the pan. Serve with fresh parsley.
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