Chicken Armondo Recipes

CHICKEN CACCIATORE

Steps:

• Place oil, garlic, wine, chicken and onions in a pan and cook on medium heat.
• When the chicken is done and the onions are caramelized, add mushrooms and simmer for 5 minutes.
• Add marinara sauce.
• Heat through.
• Place on top of a plate of spaghetti.
• Add more sauce if desired.

CHINESE ALMOND CHICKEN

Steps:

• Mix the soy sauce, salt, cornstarch, and sherry in a large bowl. Stir in chicken; cover and refrigerate.
• Heat 1 1/2 cups of the peanut oil in a large, deep skillet. Fry almonds in the oil until golden, about 1 minute. Drain fried almonds on a paper towel.
• Drain all but 3 tablespoons of oil from the skillet. Stir in the mushrooms, bamboo shoots, celery, onion, and water chestnuts. Cook and stir vegetables for 1 minute. Remove from skillet.
• Heat 1/4 cup oil in the skillet. Cook and stir the marinated chicken in hot oil until no longer pink in the center, and the juices run clear, 3 to 5 minutes. Stir in cooked vegetables, chicken stock, and reserved soy sauce mixture; simmer until thickened, 1 to 2 minutes. Stir in fried almonds before serving.

CHICKEN ARMONDO

Steps:

• Preheat oven to 375°.
• Dredge chicken breast in flour, then heat the oil in a heatproof aluminum saute' pan.
• Brown chicken breasts for 2 minutes on one side, then turn.
• Add mushrooms and garlic and saute' for one-and-a-half minutes.
• Add pinch of flour.
• Mix well and add white wine, sun-dried tomatoes and seasonings.
• Let sauce thicken and reduce.
• Top with Parmesan cheese.
• Bake in the pan for 10 minutes at 375°.
• Serve with your choice of fresh vegetable and a side of pasta.