Make this Straight-From-the-Restaurant Pasta House Company Chicken Flamingo Recipe at home and your Chicken Flamingo will taste just like Pasta House Company’s.

Photo by Dennis Amith

Pasta House Company Chicken Flamingo

A Pasta House Company Copycat Recipe

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Recipe Notes

• Note 1 – According to the article accompanying this recipe, the Pasta House Company chef who provided this recipes also suggests adjusting the amount of lemon juice to taste, depending upon how tart you like you sauce. Also, if you like it extra tart, try squeezing a fresh lemon into the sauce just before serving.
• Note 2 – Many of the skinless, boneless chicken breast halves sold in store today are 8 to 10 ounces. If using that size, cut them down or increase the amount of sauce and remaining ingredients by about 1/4.
• Note 3 – Sauce can be made in advance. Refrigerate sauce, in a sealed container, up to 3 days.

Print Pin Recipe

Pasta House Company Chicken Flamingo Recipe

Make this Straight-From-the-Restaurant Pasta House Company Chicken Flamingo Recipe at home and your Chicken Flamingo will taste just like Pasta House Company's.

Prep Time35 minutes mins

Active Time30 minutes mins

Total Time1 hour hr 5 minutes mins

Course: Main Course

Cuisine: Italian

Keyword: Chicken Recipe, Pasta House Company

Yield: 4 Servings

Ingredients

• 1/4 cup 1/2 stick Butter
• 1/4 cup All-Purpose Flour
• 1 1/4 cups Chicken Broth
• 1/4 cup freshly squeezed Lemon Juice See Note #1 Above
• 1/2 cup White Wine
• 1 1/2 cups fresh Broccoli Florets
• Four 6-ounce boneless skinless Chicken Breast Halves (See Note #2 Above)
• 1 1/2 tablespoons Olive Oil as needed
• 1 cup Italian-Seasoned Dry Bread Crumbs as needed
• 1 tablespoon diced Prosciutto
• 1/2 teaspoon Red Pepper Flakes
• 2 teaspoons chopped Garlic
• 1 1/2 cups sliced Mushrooms
• 1 cup shredded Provolone Cheese
• 1 cup shredded Mozzarella Cheese

Instructions

Chicken Flamingo Sauce (See Note #3 Above)

• Place butter into a small saucepan. Place over medium heat and melt butter. Do not scorch or burn.
• Add flour. Whisk to make a roux.
• Reduce heat to low and cook, stirring frequently, about 3 minutes or until roux foams. Remove from heat and set aside.
• In a separate medium saucepan, combine chicken broth and lemon juice.
• Place over medium heat and bring to a boil.
• Whisk in roux.
• Remove pan from heat.
• Add wine. Continue to whisk until sauce is smooth and silky.
• Refrigerate sauce, in a sealed container, up to 3 days, if not using right away.

Chicken Flamingo

• Preheat a grill or broiler. If using a grill, also preheat the oven to 450°F.
• Place a saucepan of water over medium high heat and bring to a boil.
• Add broccoli. Cook just until bright green and tender-crisp.
• Immediately plunge broccoli into ice water to stop the cooking.
• Drain and pat dry.
• Use a meat mallet, flatten chicken to a uniform thickness of 1/2 to 3/4-inch.
• Place flattened chicken on a plate and coat with olive oil.
• Place bread crumbs into a large shallow bowl.
• Dredge both sides of each chicken breast in bread crumbs.
• Place chicken on grill or under broiler and cook about 4 minutes per side, to an internal temperature of 165 degrees. (Insert thermometer horizontally for an accurate reading.) If using the broiler, set oven at 450°F when you remove the chicken.
• Pour prepared sauce into a large skillet.
• Add prosciutto, red pepper flakes and garlic. Place over medium heat and bring to a boil.
• Add broccoli and mushrooms. Continue to cook until sauce thickens and reduces by about 1/3.
• In a small bowl, mix cheeses together.
• Place cooked chicken on a shallow baking pan.
• Top each piece with 1/2 cup combined cheeses.
• Place in preheated oven and bake until cheese is melted, about 4 minutes.
• Transfer chicken to serving plates.
• Use a slotted spoon to evenly distribute broccoli and mushrooms over chicken.
• Pour on remaining sauce, to taste.
• Serve immediately.

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Photo of “IMG_0800” is by Dennis Amith and is used by permission under the Attribution-NonCommercial 2.0 Generic (CC BY-NC 2.0) Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by-nc/2.0/legalcode. Thank you, Dennis Amith. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe Courtesy of Pasta House Company, published in The St. Louis Post-Dispatch on March 18, 2009 and found by way of the WayBack Machine. Additional Information Courtesy of Wikipedia and is used by permission.