Chicken Pomodorocooks Country Recipes

COUNTRY CHICKEN WITH GRAVY

Steps:

• In a shallow bowl, combine the first six ingredients. Place milk in another shallow bowl. Dip chicken in milk, then roll in cornflake mixture., In a large nonstick skillet, cook chicken in oil over medium heat until a thermometer reads 170°, 6-8 minutes on each side., Meanwhile, in a small saucepan, melt butter. Stir in the flour, pepper and salt until smooth. Gradually stir in the milk, broth and sherry. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in chives. Serve with chicken.

COUNTRY CHICKEN

Steps:

• In a large skillet, brown chicken in oil on all sides. Remove and keep warm. Drain. In the same skillet, cook bacon over medium heat until almost crisp. Add green pepper and onion; saute until vegetables are tender. Drain. , Return chicken to skillet. Add the water, mushrooms, tomato, parsley and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until chicken juices run clear., Remove chicken and keep warm. Discard bay leaf. , In a small bowl, combine flour and broth until smooth. stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the chicken and noodles.

CHICKEN POMODORO

Steps:

• Place chicken breasts between 2 pieces of thick plastic wrap and pound until meat is 1/4" thick.
• Heat oil in skillet.
• Season chicken with salt& pepper, then dust with flour.
• Saute chicken in oil till golden then remove to a platter.
• Pour off fat from pan.
• Remove pan from heat and add vodka, stir, return to heat and cook stirring until vodka is nearly gone to deglaze the pan.
• Add broth and lemon juice to pan.
• Return chicken to pan, cook each side 1 minute then transfer to a warm platter.
• Add tomatoes and cream to pan.
• Heat through, then pour over the chicken.
• Sprinkle top with scallions for garnish.

CHICKEN POMODORO(COOK'S COUNTRY)

Steps:

• 1. Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Cook chicken until golden, about 3 minutes per side. Transfer to plate.
• 2. Heat remaining oil in empty skillet over medium-high heat until shimmering. Cook onion until softened, about 5 minutes. Add garlic, oregano, and pepper flakes and cook until fragrant, about 30 seconds. Stir in tomatoes, cream, and 1/4 teaspoon salt and bring to boil. Return chicken and any accumulated juices to skillet. Simmer, covered, until chicken is cooked through, about 10 minutes.
• 3. Transfer chicken to platter and tent with foil. Simmer sauce, uncovered, until slightly thickened, about 5 minutes. Off heat, stir in basil and season with salt and pepper. Pour sauce over chicken. Serve over pasta.

CHICKEN PARMESAN POMODORO

Steps:

• Thin chicken breasts to 1/2 inch either by cutting down or using a meat mallot.
• In a ziplock bag, combine 1/4 cup olive oil, rosemary, balsamic vinegar, worstershire and chicken breasts. Shake to cover and remove excess air. Place in refrigerator to marinade at least 1 hour (overnight is better).
• In a Saute pan combine 1/4 cup olive oil shallots and garlic. Saute for 5 minutes.
• Add diced tomatoes, and tomatoe paste & simmer 20 min add fresh diced basil and simmer an additional 3 minutes.
• Remove from heat, place in food processor or blender and puree for 3-5 seconds. Replace in saute pan over low heat until chicken is ready.
• Cook lingune seperately. Toss with 1tsp olive oil.
• Preheat Broiler.
• Place chicken in hot frying pan with all marinade ingredients. Sear both sides (1 minute on each side).
• Cake top of chicken with parmesan cheese and Thyme.
• Broil Chicken in melted butter 4-6 inches from heat, 3-4 minutes or till parmesan cheese is golden. Turn chicken over, cake other side with parmesan cheese and Thyme and broil for an additional 3-4 minutes or till chicken is done.
• Remove from heat. Brush just enought pomodoro sauce over the chicken to cover, sprinkle with mozzeralla cheese and broil until cheese is melted and slightly crisp.
• Serve with sauce over noodles.