This recipe I got from an old newspaper clipping years ago, when I was young and spry. The newspaper clipping termed it as “Orsini’s Polla Alla Margarita.” I went online and discovered that Orsini’s was a restaurant on West 56th Street in New York, It was owned by one Armando Orsini  and it had a 31-year run until 1984. Ostensibly, it was a favorite  hang-out in the 1960s of movie stars, celebrities and society people. It’s noted that the place was shrouded in “velvety darkness,” and Mr. Orsini would kiss the hand of his favored female customers.

The restaurant is long gone; but I assume the recipe is from Mr. Orsini’s repertoire. The recipe is very straight forward and it doesn’t give much in terms of the ingredients. For instance, it says “flour for dredging,” “olive oil,” salt and pepper, but it doesn’t give precise measurements. The recipe is for two but, I assume, you can double it for 4 or more.

So, today, eat like you’re a 1960s movie star and are rubbing elbows with the swells. For the record, the dish is delicious and not that difficult to prepare. It makes for a perfect candle-light dinner along with a good wine, red or white, or  even champagne.


2 breasts of chicken, boneless
2 eggs, well beaten
3 tbsp. butter
½ cup white wine
½ cup dry sherry
4 slices mozzarella cheese
flour for dredging
olive oil

Coat chicken breasts in flour and then dip them into the beaten eggs. Fry chicken in hot olive oil until done and then drain on a paper towel. In a large pan, melt butter,  then add salt, pepper, wine, and sherry. Stir ingredients for a few minutes over medium heat until thickened. Then add the chicken breasts and place a slice of mozzarella cheese on each of them. Cover the pan and heat until cheese melts and sauce is reduced.
Serves two persons.