Chicken Pisano Recipes

CHICKEN PISANO

Steps:

• Wash and peel the potatoes, then quarter and slice the quarters into 1/4 inch sections, producing triangle shaped pieces. Wash and core the bell peppers, then cut them into 1x1 inch pieces.
• Wash the chicken and pat dry. Cut the chicken into strips. Cut each sausage link on the bias into 4 pieces.
• In a nonstick 14 inch saute pan over medium-high heat, add the olive oil and sausage and brown for about 5 minutes. Once the sausage is browned, add the chicken, and brown on all sides, about 5 to 10 minutes.
• Once the chicken is browned, reduce the heat to medium and add all of the bell peppers, the jalapenos and potatoes. Sprinkle with 1/4 teaspoon Italian seasoning and a good pinch of black pepper. Saute on medium heat for 5 minutes, stirring occasionally.
• While the peppers and potatoes are cooking. melt the butter in a small saute pan. Stir in the flour and cook it until the roux is light golden brown, about 1 minute. Reduce the heat to low.
• In the pan with the chicken, slowly add the sherry, avoiding the open flame, to deglaze pan.
• Combine the roux with the chicken pan mixture and stir well. Add 1 can of beef stock and stir to combine.
• Continue to stir occasionally while simmering on low heat for 20 minutes. Mixture should thicken while simmering, add more beef stock if you wish thinner gravy. Before serving, season again.
• When ready to serve, portion the noodles and serve the Chicken Pisano mixture over them.

CHICKEN MILANO

Steps:

• In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. Add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil; stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.
• Sprinkle the chicken with salt and pepper on both sides. In a large skillet over medium heat, warm oil and saute chicken. Press on chicken occasionally with a slotted spatula. Cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. Transfer to a board; cover and keep warm. Discard the fat from the skillet.
• In the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices. Reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.
• Cut each chicken breast into 2 to 3 diagonal slices. Reheat the sauce gently if needed. Transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.