CHICKEN TOSCA
Steps:
- Butterfly chicken breasts so they are thin.
- Lightly season with salt and pepper.
- Dust chicken breasts with flour.
- Combine whole eggs and romano cheese to form a batter.
- (you don't want a thick batter as it will coat and burn if too thick.) Fry chicken and mushrooms until golden brown.
- Add garlic and saute 1 minute.
- Season with additional salt and pepper to taste.
- Transfer chicken to platter.
- Add butter to the skillet.
- When melted add wine and lemon juice.
- Add cream and cook over high heat until sauce begins to thicken.
- Return chicken to skillet and heat.
- Serve immediately.
- Sprinkle additional grated romano cheese over chicken if desired.
Nutrition Facts :
MACARONI GRILL CHICKEN TOSCANI SOUP
You can make the Macaroni Grill Chicken Toscani Soup with this copycat recipe.
Provided by Stephanie Manley
Categories Soup
Time 55m
Number Of Ingredients 16
Steps:
- In a large stockpot, place extra virgin olive oil, then add onion and chicken, and sauté. Once cooked through, add garlic and stir through. Add butter and flour, stirring until combined and lightly brown.
- Stir in two cans of chicken broth, making sure you scrape the browned bottom of the pan to let in the entire flavor. Add gnocchi and parsley and let simmer for a few minutes to cook gnocchi through. Add half and half, spinach, and fresh basil.
- Add about one cup of fresh grated Parmesan cheese at the very end before serving. Garnish with diced tomato and enjoy with good crusty bread!
Nutrition Facts : Calories 316 kcal, Carbohydrate 25 g, Protein 9 g, Fat 20 g, SaturatedFat 10 g, Cholesterol 46 mg, Sodium 881 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CHICKEN TOSCA
Delicious Chicken in a garlic, lemon cream sauce. Goes nice with a side dish of spagetti. And a dry white wine
Provided by Steve P.
Categories Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Butterfly chicken breasts so they are thin.
- Lightly season with salt and pepper.
- Dust chicken breasts with flour.
- Combine whole eggs and romano cheese to form a batter.
- (you don't want a thick batter as it will coat and burn if too thick.) Fry chicken and mushrooms until golden brown.
- Add garlic and saute 1 minute.
- Season with additional salt and pepper to taste.
- Transfer chicken to platter.
- Add butter to the skillet.
- When melted add wine and lemon juice.
- Add cream and cook over high heat until sauce begins to thicken.
- Return chicken to skillet and heat.
- Serve immediately.
- Sprinkle additional grated romano cheese over chicken if desired.
CHICKEN TOSCANA
Make and share this Chicken Toscana recipe from Food.com.
Provided by Homegourmet
Categories Chicken Breast
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Earlier in day or prior to cooking chicken:.
- Combine port, and broths in saucepan and cook down over medium heat until almost half. Remove 4 ounces of mixture, let cool and add 1 T flour to these 4 ounces until thoroughly dissolved.
- Return to pan and cook over medium low until thickened.
- Just before serving on chicken, add chestnuts and heat through.
- Salt and pepper to taste.
- Dredge chicken cutlets in flour.
- Heat non stick fry pan (use PAM if necessary).
- Add butter and oil.
- Saute cutlets on each side over medium high heat until lightly browned (can let rest covered a few minutes as you add chestnuts to port gravy mixture).
- Pour thickened port gravy over cutlets and serve.
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