Chicken Irene

For years I have been trying to recreate this dish.  While at Boston University, my favorite place to eat was Carlos Cucina Italiana.  This is my best recreation of my favorite dish off their specialty menu, Chicken Irene.

Ingredients:

3 medium yukon gold potatoes, peeled, halved lengthwise and sliced into half rounds

1 small onion, peeled, halved lengthwise and sliced into half rounds

1 green pepper, halved lengthwise, seeded and sliced into half rounds

4 oz of mushrooms (button or cremini), stemmed and sliced

2 garlic cloves, smashed and peeled

4 chicken cutlets, thinly sliced

About 1/2 cup of flour in a large flat dish such as a pie dish

3/4 cup white wine

1 cup of chicken broth

2 tbsp of salted butter

Kosher salt and pepper

Olive oil

Canola oil

Pre-heat oven to 200. Heat canola oil in a large sauté pan (about 1/4 inch) and place potatoes in an even, flat batch (do not overlap).  Fry until one side is golden brown, flip and cook the other side until brown.  Remove to a cookie sheet, season with salt and place in a 200 oven to keep warm while you prepare the rest of the potatoes in the same way and the chicken.  

Meanwhile, heat olive oil in a large sauté pan over medium heat.  Season both sides of the chicken with salt and pepper.  Dip chicken in flour to coat.  Add to pan and sauté until brown 3-5 minutes. Flip and cook on the other side until cooked through and browned, 3-5 minutes more.  Remove from pan and let rest on a plate to the side.  Add more olive oil if necessary.  Place whole smashed garlic cloves in the heated oil to infuse favor.  Cook for about 1 minutes stirring.  Add in onions, then mushrooms and peppers and cook until softened about 5-8 minutes.  Increase heat to high and pour in white wine and and reduce by half.  Add in chicken broth, potatoes and chicken cutlets (with any accumulated juices).  Stir and bring to a boil then reduce to a simmer, cooking for about 3 minutes to combine flavors.  Remove pan from heat and stir in butter to thicken sauce.  Serve and enjoy!