Capitolade Of Chicken Recipes

CHICKEN CAPICOLA IN WHITE WINE AND BUTTER SAUCE

Steps:

• Place the chicken on a cutting board and season with both sides with kosher salt and pepper. Place 1 slice of capicola on top of each piece of chicken. Press down lightly.
• Place about ¼ cup of flour in a large shallow plate. Dredge both sides of the chicken in the flour and set aside.
• Heat a large saute pan over medium heat. Add 1 tablespoon each of olive oil and butter. When the butter has melted and is shimmering, add chicken to pan with the capicola side down. Make sure not to crowd the pan. If necessary, saute the chicken in 2 batches adding more olive oil and butter if needed. Saute the chicken for 2 to 3 minutes per side or until golden brown and just cooked through. Remove the chicken from the pan and place on a plate. Cover with foil to keep warm.
• Turn the heat up to medium high under the same saute pan. Add 1 cup of Chardonnay. Scrap up any bits on the bottom of the pan. Bring the wine to a gentle boil can cook for 3 to 4 minutes. The wine should be reduced by about ¼. Stir occasionally.
• Add the juice of ¼ lemon. Turn the heat to low and add 2 tablespoons of butter. Stir the sauce until the butter has melted and is incorporated. Season to taste with salt and pepper.
• Return the chicken to the pan and coat with the sauce. Cover and let simmer for 3 to 4 minutes.
• To serve, remove the chicken from the pan and drizzle the sauce over the top. Sprinkle with chopped fresh parsley and the Parmesan cheese.

STUFFED CHICKEN WITH MARGHERITA® CAPICOLA

Steps:

• Butterfly the chicken breast so you are creating a pocket.
• Place 2 slices of capicola, fontina cheese and 2 slices of portobello mushrooms. Fasten with a toothpick. Roll in all purpose floor.
• Place oil in a large saute pan and heat on medium to high. Sear the flour coated chicken breasts until they become browned on all sides.
• Set the browned chicken breasts in a Dutch oven or roasting pan, add butter, white wine, chicken stock, parsley, salt and pepper.
• Bake for 7 minutes at 425 degrees, baste and cook for additional 7 minutes. Serve in center of plate, drizzle pan juices and garnish with parsley.

CAPITAL CHICKEN CASSEROLE

Steps:

• In large frypan, place butter and oil and heat to medium
• temperature until butter melts
• Add chicken and cook, turning, about 10 minutes or until brown on all sides
• Remove chicken and place in baking pan or casserole
• In same frypan, saute mushrooms about 5 minutes or until tender
• Stir in flour
• Add soup, wine and water; simmer, stirring, about 10 minutes or until sauce thickens
• Stir in cream, salt, tarragon, basil, coriander and pepper; pour over chicken
• Bake, uncovered, in 350 degree F
• oven for 60 minutes
• Mix in artichoke hearts, green onions and parsley
• Bake about 5 more minutes or until fork can be inserted in chicken with ease

CAPITOLADE OF CHICKEN

Steps:

• Preheat oven to 375°; butter a medium baking dish.
• To make the bread crumbs: melt 2 teaspoons butter in a small skillet over medium heat; stir in the bread crumbs and toast them until golden; stirring ocasionally.
• Scrape bread crumbs out of the skillet and reserve.
• To make the hash: Melt the 4 tablespoons butter in a skillet over medium heat.
• Stir in the shallots and mushrooms; cook about 5 minutes or until the mushrooms are limp.
• Sprinkle in the flour and, when incorporated, pour in the wine and simmer briefly until reduced by half.
• Pour in the stock and the half-and-half, add salt, and cook 5 minutes longer or until lightly thickened.
• Stir in the chicken and heat through; remove from heat and add the parsley.
• Spoon the capitolade into the prepared dish; sprinkle with the bread crumbs and bake 15-20 minutes, until the bread crumbs are nicely browned and the sauce is bubbly.