At Mike Larco's Ala Carte restaurant, customers order how much they would like to eat. There are no take home or 'doggy bags' and less waste.
The prices are less expensive and portions more realistic.
The restaurant is located at 2440 Orchard Lake Rd.
Get this recipe courtesy of Larco's chef Aaron David Parkhill.
Ingredients
2 - 6oz. Chicken Breasts ¼ White Onion Julienned ¼ Green Pepper Julienned 2 oz. Mushrooms 2 oz. Burgundy Wine 2 oz. Diced Tomato 4 oz. Tomato Sauce 1 Clove Garlic Minced Flour
Method
Dip Chicken Breasts in flour and shake off any excess. Sauté Chicken Breasts in very hot pan until cooked through, then set aside. Add Onion, Peppers, Mushrooms Garlic, and Tomatoes to sauté pan. Cook until onions appear translucent. Deglaze pan with Burgundy Wine and then add Tomato Sauce. Return Chicken to the pan. Heat lightly and serve on plate.
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