ITALIAN CHICKEN SAUTé
Impossibly easy, this chicken sauté blends creamy cannellini beans and fresh basil plus chopped canned tomatoes. Bellissimo!
Provided by By Betty Crocker Kitchens
Categories Entree
Yield 4
Number Of Ingredients 6
Steps:
- Heat oil in large skillet over medium-high heat until hot. Add chicken thighs; cook until lightly browned on all sides.
- Reduce heat to medium-low. Add garlic to skillet; cook about 1 minute or until tender. Add tomatoes; cover and cook 10 to 15 minutes or until chicken is fork-tender and juices run clear, stirring occasionally.
- Stir in beans; cook until thoroughly heated. Sprinkle with basil.
Nutrition Facts : Calories 385, Carbohydrate 29 g, Cholesterol 90 mg, Fiber 7 g, Protein 40 g, SaturatedFat 4 g, ServingSize 1/4 of Recipe, Sodium 480 mg, Sugar 3 g
SIMPLE ITALIAN CHICKEN SAUTE
This is a recipe I simply threw together one night, and it happened to turn out great. The chicken turned out juicy and tender with great flavor from the italian seasoning and tangy tomato sauce.
Provided by MarthaStewartWanabe
Categories Chicken Breast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- To prepare chicken breasts, season both sides with Italian seasoning, salt and pepper. Then lightly dust with flour on each side.
- In a large skillet at medium-high heat, saute scallions and garlic in 1 tbs. olive oil until tender. Remove from skillet and set aside, covered.
- Add remaining 1 tbs. olive oil to skillet and brown chicken breasts for 5 minutes on each side.
- Add scallions and garlic back to skillet. Then add tomatoes, white wine and lemon juice. Simmer on medium-low heat for 15-20 minutes until tomato mixture is reduced by half and chicken is cooked through.
- Serve each chicken breast topped with tomato mixture.
SAUTE OF CHICKEN AND BROCCOLI - ITALIAN STYLE
Steps:
- Bring salted water to a boil. Parboil the broccoli for a minute and remove. Add the penne and cook for 8 to 10 minutes or until al dente.
- In a large skillet heat the olive oil. When hot, add the onion and saute for 3 to 4 minutes. Add the chicken and saute, stirring continuously until no longer pink. Add the garlic and saute a few moments, then add the white wine, oregano and tomato sauce. Add the parboiled broccoli and simmer just to reheat. Season to taste with salt and pepper and garnish with Italian parsley. Drain penne and transfer to a bowl. Top with chicken and broccoli saute and serve.
CHICKEN SAUTé WITH WHITE WINE
Provided by James Beard
Categories Wine Chicken Poultry Sauté White Wine Spring House & Garden
Yield Serves 4
Number Of Ingredients 6
Steps:
- Brown the chicken pieces in the butter, turning each piece to color evenly. When browned, season to taste with salt and pepper and add 1/2 to 3/4 cup white wine. Reduce heat and continue cooking until chicken is tender. You may cover the pan during part of the cooking time, which speeds the process, or cook uncovered. Any additional flavorings that you choose may be added during the cooking and the chicken pieces should be turned over once or twice to bathe them thoroughly in the flavorings and juices. When the chicken is tender and cooked, remove it to a hot platter. Rinse the pan with a little additional wine and let it cook down with the juices for a few minutes. Pour pan juices over the chicken and garnish with a little parsley or chives.
- Drink the same wine you used in the cooking: Pouilly Fuissé, Meursault, or White Pinot from California.
TENDER ITALIAN BAKED CHICKEN
Flavorful and moist baked chicken.
Provided by Barb Eisel
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a bowl, mix the mayonnaise, Parmesan cheese, and garlic powder. Place bread crumbs in a separate bowl. Dip chicken into the mayonnaise mixture, then into the bread crumbs to coat. Arrange coated chicken on a baking sheet.
- Bake 20 minutes in the preheated oven, or until chicken juices run clear and coating is golden brown.
Nutrition Facts : Calories 553.9 calories, Carbohydrate 17.1 g, Cholesterol 91.6 mg, Fat 39.6 g, Fiber 0.8 g, Protein 31.8 g, SaturatedFat 7.4 g, Sodium 768.3 mg, Sugar 1.4 g
ITALIAN CHICKEN SAUTE
This is a simple, easy to fix recipe I got off the back of a can of Del Monte Spaghetti sauce. Simple but tasty! (Note: You could use whatever spaghetti sauce you want, but I do highly recommend Del Monte's Four Cheese sauce. It it one of my favorites. I like it better than some of the more expensive sauces, of course with the exception of Classico!)
Provided by mjerusha
Categories Chicken Breast
Time 23m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cook diced bacon in large skillet over medium-high heat 2 minutes (bacon will not be done). Remove bacon from skillet and set aside.
- Flatten chicken slightly with palm of hand. Place chicken in bacon drippings in skillet; cook over medium heat 6 minutes on each side or until chicken is done; drain.
- Add spaghetti sauce, cooked bacon, and garlic to skillet; simmer, uncovered, 5 minutes longer. Serve with pasta or rice and garnish with Parmesan cheese, if desired.
Nutrition Facts : Calories 380.7, Fat 16.4, SaturatedFat 4.4, Cholesterol 83.8, Sodium 1221.5, Carbohydrate 22.6, Fiber 0.8, Sugar 17.6, Protein 33.8
ITALIAN CHICKEN WITH MUSHROOM-AND-WINE SAUCE
Provided by Nancy Grubin
Categories Chicken Mushroom Onion Bake Sauté Dinner Bell Pepper White Wine Bon Appétit Colorado Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Sprinkle chicken with salt and pepper. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add 3 chicken breasts, skin side down; sauté until skin is brown, about 3 minutes. Transfer chicken, skin side up, to 15x10x2-inch glass baking dish. Repeat with remaining chicken.
- Heat remaining 2 tablespoons oil in same skillet over medium-high heat. Add mushrooms, onions and bell pepper. Sauté until vegetables are tender and mushrooms begin to brown, about 12 minutes. Add wine; boil 2 minutes. Add broth and seasoning mix and bring to boil. Pour sauce over chicken.
- Cover dish with foil. Bake chicken 25 minutes. Uncover and bake until chicken is cooked through and sauce thickens, about 15 minutes longer.
NORTHERN ITALIAN-STYLE CHICKEN CACCIATORE
A Northern Italian hunter-style chicken dish. Serve over pasta.
Provided by Diana71
Categories Chicken Cacciatore
Time 1h15m
Yield 8
Number Of Ingredients 13
Steps:
- Rinse chicken pieces and pat dry.
- Heat oil in a large skillet over medium heat. Add chicken and brown, 4 to 5 minutes per side. Remove chicken to a plate.
- Add mushrooms, onion, and celery to the pan drippings and sauté until soft, about 5 minutes. Add garlic and cook until fragrant, about 2 more minutes.
- Return chicken to the skillet. Add white wine and cook until it has almost completely evaporated, 2 to 3 minutes. Add diced tomatoes, chicken broth, parsley, oregano, pepper flakes, salt, and pepper. Cover and simmer until chicken is no longer pink at the bone and the juices run clear, about 30 minutes.
Nutrition Facts : Calories 557.3 calories, Carbohydrate 5 g, Cholesterol 170.6 mg, Fat 37.8 g, Fiber 1.2 g, Protein 43.9 g, SaturatedFat 10.3 g, Sodium 317.6 mg
CHICKEN MARENGO
In the middle of June 1800, Napoleon Bonaparte's troops were engaged in battle with Austrian forces near the small village of Marengo in northern Italy. The battle was fierce, or so the legend has it, and Napoleon, of course, emerged victorious. And hungry. He asked his chef to prepare a meal quickly and the cook scoured the countryside looking for foods to prepare. He scurried around and discovered a chicken, olive oil, tomatoes, herbs, eggs and crawfish. Within minutes, a fire was started and the chef prepared a quick sauté of the chicken with tomatoes, oil and herbs. It is said that he garnished the dish before serving it with a fried egg and crawfish. In my version, the chicken, cut into serving pieces, is simply browned in a little olive oil (I add a touch of butter to give it flavor) on both sides. I then prefer to add sliced mushrooms (there are those who declare that truffles were among the original ingredients), seasonings, wine, tomatoes and parsley and cook covered until done, about 10 minutes longer.
Provided by Pierre Franey
Categories poultry, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Sprinkle the chicken with salt and pepper to taste.
- Heat the butter and oil in a heavy skillet over medium-high heat. Add the chicken pieces skin-side down. Cook until golden brown on one side, about five minutes. Turn the pieces and cook on the other side about two minutes. Pour off the fat from the skillet.
- Scatter the mushrooms over the chicken. Stir to distribute. Add the onion, garlic, bay leaf and thyme and cook about 5 minutes.
- Add the wine and scrape the bottom of the skillet with a wooden spoon to dissolve the brown particles that cling to the bottom of the pan. Add the tomatoes, tomato paste, chicken broth and parsley. Bring to the boil. Cover and cook 10 minutes. Serve with rice and a tossed green salad.
Nutrition Facts : @context http, Calories 703, UnsaturatedFat 30 grams, Carbohydrate 15 grams, Fat 48 grams, Fiber 5 grams, Protein 48 grams, SaturatedFat 15 grams, Sodium 1465 milligrams, Sugar 8 grams, TransFat 0 grams
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