Poultry Recipe Contest Winning Recipe РPatty Kelly’s Mediterranean Chicken


2 Tablespoons Olive Oil
1 Tablespoon Butter
8 Skin on Chicken Breast
1 Shallot Diced
1 Leek Diced
2 Cups of Chopped Wild Mushrooms (Shitake, Oyster, Crimini etc..)
1 Sweet or Spanish Onion Diced
6 Cloves of Garlic
1 Cup White Wine
1 Quart of Heavy Cream
3 Tablespoons of Sun Dried Tomato Puree
1 Tablespoon of Lemon Juice
3 Tablespoons of Basil Pesto
Salt and Pepper
1 Cup of Grated Parmesan Cheese
1 Bunch of Asparagus (bottoms trimmed) Steamed
1 Lb. of Small Potatoes (Fingerling, Red Bliss) Boiled and Cut in Half


  • Heat olive oil in a large skillet over medium high heat. Season chicken breasts on both sides, sear breasts on both sides until golden brown. Remove and set aside.
  • Put chicken breast on a cookie sheet or small roasting pan and into oven
  • Heat butter in same skillet over medium heat. Add shallots, leeks, mushrooms, onion and garlic, cook until caramelized.
  • Add wine and deglaze skillet( getting all the brown pieces from the bottom)
  • Reduce wine until about half
  • Add heavy cream and lemon juice, bring to boil and then to a simmer, cook cream for 10 minutes (low heat)
  • Cook chicken for 10 minutes
  • Add sun dried tomato puree (just puree tomatoes in food processor until smooth), basil pesto (can be found in markets ready-made), salt and pepper to taste and parmesan cheese, cook for 10 minutes..low heat
  • Roast potatoes and asparagus on a cookie sheet with olive oil and salt and pepper until hot.