Chicken Napolitano Recipes

CHICKEN FLORENTINE STYLE

Steps:

• Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly. Shake off any excess flour. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the chicken and cook until brown, about 5 minutes per side. Transfer the chicken to a plate and tent with foil to keep it warm.
• Melt 2 tablespoons of butter in the same skillet over medium heat. Add the shallots and garlic and saute until the shallots are translucent, stirring to scrape up any browned bits on the bottom of the skillet, about 1 minute. Add the wine. Increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce reduces by half, stirring often, about 3 minutes. Stir in the parsley. Season the sauce, to taste, with salt and pepper. Add the chicken and any accumulated juices to the sauce, and turn the chicken to coat in the sauce.
• Meanwhile, melt the remaining 2 tablespoons of butter in another large skillet over medium heat. Add the spinach and saute until heated through. Season the spinach, to taste, with salt and pepper. Arrange the spinach over a platter. Place the chicken atop the spinach. Pour the sauce over and serve.

CHICKEN NEAPOLITAN

Steps:

• Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown chicken in batches, uncovered, on both sides until a thermometer reads 170%deg;. Remove chicken; keep warm. Add mushrooms and onion to skillet; cook until golden, 8-10 minutes. Add garlic; cook 1 minute longer., Add wine; increase heat to medium-high. Cook 2-3 minutes, stirring to loosen browned bits from pan. Pour in soup; add basil and oregano. Bring to a boil; reduce heat. Return chicken to skillet. Simmer, uncovered, until heated through. Serve with noodles or rice. If desired, sprinkle with halved ripe olives and parsley., Freeze option: Using a slotted spoon, remove four chicken breast halves and half of vegetables to a greased 2-1/2-qt. baking dish. Pour half of wine mixture over chicken in dish. Cool and freeze for up to 3 months. To use, partially thaw in refrigerator overnight. Bake, covered, at 350° until heated through, 35-40 minutes. Serve with noodles or rice, adding olives and parsley if desired.

CHICKEN NAPOLITANO RECIPE - (4.3/5)

Steps:

• Pound chicken breasts between waxed paper to 1/2 inch thick. Mix flour and garlic powder and coat chicken with this mixture. In skillet, cook chicken in oil 3 to 5 minutes each side or until done. Remove from pan; keep warm. Add mushrooms to the skillet and saute; then add thyme, broth (or wine) and stewed tomatoes; bring to a boil. Cook over high heat 5 minutes to reduce sauce. Add salt and pepper to taste. Pour over chicken and serve.

POLLO CON NOPALES (CHICKEN AND CACTUS)

Steps:

• Fill a pot with water and bring to a boil. Cook the chicken breasts in the boiling water until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain and set aside to cool. Once cool, shred the chicken into small strands.
• Fill the pot again with water and bring to a boil. Cook the tomatillos, jalapeno peppers, and nopales in the boiling water until the vegetables are all tender, about 5 minutes. Drain.
• Blend the tomatillos and jalapeno peppers in a blender until smooth; pour into the pot with the shredded chicken and place over medium heat. Cut the nopales into small dice and add to the mixture. Allow the mixture to simmer until completely reheated, about 5 minutes.

CHICKEN NAPOLI

Steps:

• Boil water and cook spaghetti according to package instructions. DO NOT ever use oil in the water! It makes the sauce slide off the spaghetti later.
• Fillet chicken in half to make thin and dredge in flour that has been seasoned with salt, pepper and garlic powder (to your taste).
• In skillet, saute chicken in olive oil, turning once, until it looks done, about 4-5 minutes each side. Use medium-high heat. Remove to plate, set aside.
• Add prosciutto, basil, tomatoes, red peppers, garlic and butter to pan. Saute 5 minutes.
• Add cheese and wine, bring to boil and simmer to reduce about 2 minutes.
• Add spinach and cook just until wilted and beginning to cook, about 2 minutes.
• To serve, pour sauce over pasta,place chicken on top and dig in! Pass the grated cheese on the side.

NEAPOLITAN CHICKEN

Steps:

• Wash chicken and dry.
• Season chicken with salt and pepper.
• In a large skillet or two add around 2 Tbls. of oil and brown chicken on both sides.
• Remove chicken from skillet and set aside.
• Add remaining oil and sauté leeks and garlic for 3 minutes.
• Add sun dried tomatoes, mushrooms and artichokes for another 2 minutes.
• Place the chicken back in the skillet.
• Sprinkle basil and oregano all over the chicken.
• Add broth and cook covered for about 30 minutes.
• In a separate bowl mix cornstarch and water and slowly add to chicken.
• Cover and cook another 10 to 15 minutes until chicken in thoroughly cooked.
• Plate the chicken on a serving dish and pour over sauce with vegetables.