Chicken Alla Panna Recipes

POLLO ALLA PANNA (CHICKEN IN CREAM)

Steps:

• Cut the chicken up into serving pieces, making sure that the leg is separated from the thigh, and that the breast is cut in half crosswise.
• Melt the butter is a braising pan large enough to contain all the chicken pieces in a single layer. Add the pieces and whole shallot, and sauté over moderate heat until the chicken is very lightly browned, salting as you go. Be careful to regulate the heat so as not to allow the butter or chicken to darken too much.
• Add cream, which should cover the chicken by about 2/3. Cover (leaving the lid slightly 'ajar' to allow for evaporation and avoid spillage) and let the chicken simmer in the cream for 30-45 minutes, or until the chicken is fully cooked through and the cream reduced to a thick, saucy consistency. The cream will probably have separated, which is perfectly fine. Taste and adjust for seasoning. You can remove the shallot, which by now will be very soft or, if you like, just mash up it into the sauce.
• Serve immediately. If you like, you can top the chicken with some chopped parsley, or add it to the sauce just before serving.

PENNE ALLA PANNA

Steps:

• Heat the oil in a skillet.
• On a high heat, quickly fry the ham or prosciutto until starting to brown, keep stirring it continuously to stop it from burning.
• Turn down to a low heat or if cooking on an electric hob turn it off, pour in 250 ml of cream.
• Add the cayenne pepper and stir in the parmesan.
• If the sauce seems really thick add some more cream, the pasta shouldn't be dry, but neither should it swim in sauce.
• Stir in the pasta and serve straight away.

CREAMY CHICKEN PENNE PASTA RECIPE BY TASTY

Steps:

• In a deep skillet, fry the bacon until crispy. Remove to a paper towel to drain, then chop.
• In the same skillet, add the chicken and season with salt, pepper, Italian seasoning, and paprika. Cook until no longer pink inside.
• Add the garlic and cook until softened.
• Add spinach and tomatoes and cook until the spinach is wilted.
• Add the cream, Parmesan, an red pepper flakes and bring to a boil.
• Add the penne and bacon, and stir until fully coated in sauce.
• Serve with parsley, Parmesan, and red pepper flakes, if desired.
• Enjoy!

CHICKEN A LA KING I

Steps:

• Cook and stir drained mushrooms and green pepper in butter or margarine over medium heat for 5 minutes. Remove from heat.
• Blend in flour, salt, and pepper. Cook over low heat, stirring constantly, until mixture is bubbly. Remove from heat.
• Stir in instant bouillon, milk, water, and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir for 1 minute.
• Stir in chicken and pimiento. Heat through.

CHICKEN ALLA PANNA

Steps:

• Heat oil in a skillet over medium high heat. Prepare an assembly line for breading your chicken by placing the flour, a beaten egg, and the bread crumbs on 3 separate shallow dishes.
• Dredge chicken in flour, then dip both sides into the egg, then coat with bread crumbs.
• Place breaded chicken in skillet and brown both sides, about 5 minutes total; remove from skillet and set aside.
• Add onions and mushrooms to skillet, and cook, while stirring, until onions begin to soften, about 5 minutes.
• Pour in broth; season with salt and pepper.
• Remove pan from heat and add butter and brandy (or sherry), return to heat and cook about a minute.
• Stir in flour, mixing well.
• Reduce heat to low, stir in broth, return chicken, cover pan and simmer about 8 minutes; stir in cream, heat through, and serve.

CHICKEN A LA POLLY KOHEN

Steps:

• Preheat oven to 375 degrees F.
• Heat oil in large saute pan over medium-high heat. Season chicken with salt and pepper and sear in a large saute pan only to brown the skin not to cook through. Remove chicken and add the onions. Cook until tender, about 5 minutes, then add garlic and cook until fragrant. Add the chili sauce, raisins and sugar. Return the chicken to the skillet, skin side up and cover the pan tightly with aluminum foil then bake for 1 hour 15 minutes. Uncover pan, add sherry, water and fruit and bake for another 20 minutes.

LINGUINE ALLA PANNA WITH SAUSAGE

Steps:

• Heat olive oil in a large saucepan over medium heat. Add onion and cook, stirring, until soft and lightly browned, about 3 minutes. Add garlic and stir until lightly browned, 1 to 2 minutes. Pour in white wine and chicken broth; stir to combine. Season with Italian seasoning, salt, red pepper, and black pepper. Bring sauce to a simmer and cook for 10 minutes.
• Pour in tomatoes with liquid and cook on a low simmer for 30 minutes. Remove sauce from heat and allow to cool slightly. Pour sauce into a blender and process until smooth. Adjust seasoning with salt and pepper if desired. Return sauce to saucepan and heat over lowest setting until warm. Pour in cream and stir to combine.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, 8 to 10 minutes.
• Heat a skillet over medium heat and cook sliced sausage until browned and heated through, 3 to 5 minutes.
• Drain pasta and add to sauce. Gently mix to combine.
• Divide pasta and sauce amongst individual serving bowls or plates and top with sliced sausage. Garnish with basil chiffonade and Parmesan cheese.