Post by wilderness on Oct 10, 2018 10:20:18 GMT -5
CHICKEN RIGGIES FROM YESTERDAY’S ROYAL-Birdy
From Yesterday's Royal Restaurant, Sylvan Beach, NY (unfortunately, now closed)
2-3 servings
These are restaurant measurements taken from a video. It looks like those would be generous servings--depends on how hungry you are.
6 oz of boneless chicken
2 tsp butter
4 oz tomato sauce
1/2 cup half and half
1/8 lb butter
1.5 oz sliced black olives
4 oz sliced mushrooms
1/2 oz chopped jarred hot cherry peppers (or more if you like it hot)
1 oz Romano cheese
8 oz cooked rigatoni
Saute chicken with butter in a saute pan.
When chicken is partially cooked, add tomato sauce, half and half and rest of butter. Stir and continue to heat.
Add black olives, mushrooms and chopped hot cherry peppers.
When chicken is completely cooked add cheese to the pan and stir. Pour finished mixture over cooked rigatoni.
From Yesterday's Royal Restaurant, Sylvan Beach, NY (unfortunately, now closed)
2-3 servings
These are restaurant measurements taken from a video. It looks like those would be generous servings--depends on how hungry you are.
6 oz of boneless chicken
2 tsp butter
4 oz tomato sauce
1/2 cup half and half
1/8 lb butter
1.5 oz sliced black olives
4 oz sliced mushrooms
1/2 oz chopped jarred hot cherry peppers (or more if you like it hot)
1 oz Romano cheese
8 oz cooked rigatoni
Saute chicken with butter in a saute pan.
When chicken is partially cooked, add tomato sauce, half and half and rest of butter. Stir and continue to heat.
Add black olives, mushrooms and chopped hot cherry peppers.
When chicken is completely cooked add cheese to the pan and stir. Pour finished mixture over cooked rigatoni.
