CHICKEN MARISSA

Restaurant: Bianca’s Ristorante

Serves: 1

6-ounce chicken breast cutlet, pounded to tenderize

Flour seasoned with salt and pepper, for coating chicken

1 beaten egg

1 tablespoon olive oil

4 tablespoons butter

Pinch fresh parsley

1 ounce heavy cream

1 ounce sliced sun-dried tomato 6 ounces chicken broth

Fresh lemon juice

Goat cheese and basil leaves, for garnish

Dip cutlet in flour, shake off excess. Dip into beaten egg. Heat olive oil and 2 tablespoons butter on medium heat. Fry cutlet until golden and cooked through. Remove from pan and reserve. Heat

2 tablespoons butter in sauté pan with parsley, heavy cream, sun-dried tomato and chicken broth. Cook 4 to 5 minutes until broth has thickened slightly; add chicken breast. Add fresh lemon juice, salt and pepper to taste.

Remove from pan to plate. Top with goat cheese and fresh basil. Serve with asparagus, broccoli or pasta topped with any remaining sauce.

16251 N. Cleveland Ave., North Fort Myers; 239-995-3272; biancasnfm.com