When it came to special occasions, my wife’s family would always make the trip from Brooklyn to Long Island — because nothing compared to a meal at La Parma. Over time, it became our tradition too. Even now, whenever we travel from New Jersey to Long Island, we find a way to make that nostalgic stop.
One dish in particular — Chicken Verde — once had a proud spot on La Parma’s menu. Over the years, it quietly disappeared from the printed offerings, but longtime regulars like us still know it’s there — you just have to ask.
Wanting to bring that memory home, I adapted a version of Chicken Verde based on Lidia Bastianich’s rustic Italian cooking and a veal dish from Epicurious. After a few tweaks — less butter, a touch of tomato paste, real Fontina Val d’Aosta — I found the balance that captures La Parma’s spirit, but feels more like home.
Ingredients
- 4 boneless, skinless chicken breasts, pounded lightly
- 1/2 cup all-purpose flour, for dusting
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 4 large pieces of broccoli, lightly steamed
- 1 cup grated Fontina Val d’Aosta
- Salt and freshly ground black pepper
- Lemon wedges, for serving
- Chopped parsley (optional)
Instructions
- Lightly season the chicken with salt and pepper. Dredge lightly in flour.
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken until golden (3–4 minutes per side).
- Transfer the chicken to a quarter sheet pan with a rack and place in a 250°F oven to keep warm.
- In the same pan, reduce heat to medium. Add butter and garlic. Sauté until fragrant (30 seconds). Stir in the tomato paste and cook 1 minute more.
- Add white wine and deglaze the pan, scraping up browned bits. Reduce slightly, then add chicken broth.
- Return the chicken to the skillet. Place one broccoli piece on top of each chicken breast. Generously grate Fontina over each.
- Cover the skillet and simmer 5–7 minutes, until the cheese melts, the broccoli is tender, and the chicken is warmed through.
- Plate each piece, spoon sauce around it, and finish with lemon juice and parsley if desired.
Reflections
This dish brings La Parma to our dinner table — the way we remember it before it quietly slipped off the menu. It’s comfort food, memory, and family tradition all in one pan. When the cheese melts just right over that broccoli and chicken, it hits the exact note we used to chase across the Throgs Neck.
Serving Suggestion
We always serve Chicken Verde over thin spaghetti with olive oil and garlic — simple, clean, and perfect for soaking up the lemony sauce.
When cooking or pairing, I use VOGA Pinot Grigio — it’s my go-to for its smooth, bright flavor that complements dishes like this one beautifully.
