As kids, we didn’t just watch Mama cook. we were right there in it with her. Standing too close to the counter, hands dusted in flour, laughing as she pounded the chicken and rolled it up right in front of us like it was a game. She’d hound the chicken with that mallet, dramatic as ever, then look at us and smile, inviting us to try, guiding our hands with hers, turning a simple task into something full of love and laughter.

Those moments weren’t about getting dinner on the table. They were about being together, learning without realizing it, and feeling her love in every roll, every joke, every shared smile. Finished with peas cooked low and well, and best enjoyed with a glass of Gratsi White — because some memories deserve to be savored

STEP 1

Pat chicken cutlets dry and season both sides with salt and pepper. Place a slice of ham and mozzarella in the center of each cutlet. Roll tightly and secure with toothpicks.

STEP 2

Lightly dredge the chicken in flour, shaking off excess.

STEP 3

Heat a large skillet over medium heat. Add olive oil and sear chicken for 2–3 minutes per side until golden brown. Work in batches if needed. Remove and set aside.

STEP 4

Lower heat to medium-low. Add onion and garlic, adding a little oil if needed, and sauté for 2 minutes. Add mushrooms, season, and cook until most moisture evaporates, about 2–3 minutes. Deglaze Gratsi White and water.

STEP 5

Deglaze with white wine and chicken stock. Return chicken to the pan, increase heat, and reduce liquid by half, scraping up browned bits.

STEP 6

Remove chicken, finish sauce with butter, and adjust seasoning. Serve the involtini topped with mushroom Gratsi White sauce and a sprinkle of fresh parsley.