Recreating the Magic of The Laughing Cat: Chicken YoLeslie Recipe

I’ll confess, the kitchen isn’t always my natural habitat when it comes to meticulously following recipes. Give me a spatula and a general idea, and I’m usually off and running, often improvising more than instructing. I adore browsing through cookbooks and food blogs, admiring the culinary creations, but the moment I actually cook, the recipes often become… suggestions. I absorb the essence, the flavors, and then let my own instincts take over, resulting in dishes that are uniquely mine.

My favorite culinary adventure? Deconstructing a memorable restaurant dish and then rebuilding it in my own kitchen with a personal twist. It’s like solving a delicious puzzle! And speaking of unforgettable restaurant experiences, “The Laughing Cat,” a truly authentic Italian gem in Tampa, holds a special place in my heart. Their “Chicken Yolanda” is, without exaggeration, a dish I dream about. Imagine a succulent chicken breast, bathed in a sherry mushroom cream sauce, topped with savory Italian sausage, melted provolone, and sweet roasted red peppers. It’s pure Italian-American culinary perfection.

But dreams are meant to be brought to life, right? So, inspired by “The Laughing Cat” and their incredible Chicken Yolanda, I embarked on a kitchen adventure and created my own version: “Chicken YoLeslie.” It captures the spirit of the original while adding my own home-cooking ease and flavor preferences. Get ready to experience a taste of “The Laughing Cat” in your own kitchen!

Chicken YoLeslie Recipe: A Taste of The Laughing Cat at Home

Ingredients:

• 3 large boneless, skinless chicken breasts, butterflied
• 1 1/2 cups Extra Virgin Olive Oil (EVOO)
• 1 cup all-purpose flour
• Salt and pepper to taste
• 2 containers (approx. 16 oz) baby portabella mushrooms, sliced
• 1 cup dry Sherry
• ¾ cup heavy cream (or half-and-half for a lighter version)
• ½ cup chicken broth (or as needed for sauce consistency)
• 3 links sweet Italian sausage (pre-cooked chicken Italian sausage recommended for convenience and lower fat)
• 2 jars (12 oz each) roasted red peppers, drained
• 12 slices Italian cheese (Provolone for classic Laughing Cat flavor, or Fontina for a richer taste)

Directions:

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Take the cream out of the refrigerator to bring it to room temperature – this helps prevent curdling in the sauce.
2. Sausage Prep: Cook the Italian sausage according to package directions. Once cooked, slice each link in half lengthwise and set aside.
3. Roasted Red Peppers: Remove the roasted red peppers from the jars and place them on paper towels to drain excess moisture.
4. Chicken Prep – Butterflying: Clean the chicken breasts and season both sides generously with salt and pepper. Butterfly each breast completely in half horizontally to create thinner cutlets (you’ll have a total of 6 cutlets).
5. Flouring Station: Place the flour in a shallow dish. Dredge each chicken cutlet in the flour, ensuring both sides are fully coated.
6. Searing the Chicken: Heat 1 cup of EVOO in a large skillet over medium-high heat. A stainless steel or cast iron skillet works best; avoid non-stick if possible for better browning. Test the oil temperature by dropping a pinch of flour into the pan – it should sizzle immediately. Carefully place the floured chicken cutlets in the hot oil, being careful not to overcrowd the pan. Cook in batches if necessary to ensure proper browning.
7. Browning and Transfer: Brown each side of the chicken cutlets until golden, about 2-3 minutes per side. The chicken should be browned but not cooked through at this stage. Adjust the heat as needed to prevent the flour from burning. Once browned, remove the cutlets from the skillet and arrange them in a casserole dish. Reserve the skillet with the remaining oil and browned bits for the sauce.
8. Toppings and Baking: Place a large piece of roasted red pepper on top of each chicken cutlet. Then, place a sausage half on top of the red pepper on each cutlet. Transfer the casserole dish to the preheated oven and bake for 10 minutes. After 10 minutes, check the internal temperature of the chicken with a meat thermometer. It should reach 160°F (71°C). If it has, remove the chicken from the oven.
9. Sherry Mushroom Cream Sauce: While the chicken is baking, return the skillet used for searing to medium-high heat with a couple of tablespoons of fresh EVOO (add if needed). Add the sliced mushrooms to the pan and sauté for about 2 minutes, until they begin to soften and release their moisture. Pour in the sherry and deglaze the pan, scraping up all the flavorful browned bits from the bottom and sides of the skillet. Reduce the sherry slightly, then add the room temperature cream. Bring the sauce to a gentle simmer, then reduce the heat to low and let it simmer to allow the sauce to reduce and thicken slightly. If the sauce becomes too thick, thin it out with a little chicken broth until you reach your desired consistency.
10. Cheese and Melt: Remove the casserole dish with the chicken from the oven (if you haven’t already checked the temperature and done so). Layer two slices of Italian cheese (Provolone or Fontina) on top of each chicken cutlet. Return the casserole dish to the oven and bake for a few more minutes, until the cheese is melted and bubbly.
11. Sauce and Serve: Once the cheese is melted, remove the casserole from the oven. Generously spoon the creamy sherry mushroom sauce over the cheesy chicken.

A Flavor Journey Inspired by The Laughing Cat

Prepare to be transported to flavor town! This Chicken YoLeslie is a delightful combination of savory, creamy, and slightly sweet notes, reminiscent of the beloved Chicken Yolanda from “The Laughing Cat.” The sherry mushroom cream sauce is rich and decadent, perfectly complementing the tender chicken, savory sausage, and sweet roasted red peppers. The melted cheese adds a comforting and satisfying finish.

This recipe was a hit with my own “Laughing Cat” enthusiast friends and family, earning rave reviews and enthusiastic nods of approval. It’s a dish that’s both impressive enough for company and comforting enough for a weeknight indulgence. Bring the taste of your favorite Italian restaurant home with this inspired Chicken YoLeslie recipe!