Chicken Cardinale Recipes

MOM'S CHICKEN CACCIATORE

Steps:

• Combine the flour, salt and pepper in a plastic bag. Shake the chicken pieces in flour until coated. Heat the oil in a large skillet (one that has a cover/lid). Fry the chicken pieces until they are browned on both sides. Remove from skillet.
• Add the onion, garlic and bell pepper to the skillet and saute until the onion is slightly browned. Return the chicken to the skillet and add the tomatoes, oregano and wine. Cover and simmer for 30 minutes over medium low heat.
• Add the mushrooms and salt and pepper to taste. Simmer for 10 more minutes.

CHEF JOHN'S CHICKEN AND MUSHROOMS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Season chicken on all sides with salt and ground black pepper.
• Heat olive oil over medium-high heat in an ovenproof skillet. Place chicken skin-side down in skillet and cook until browned, about 5 minutes.
• Turn chicken over; stir mushrooms with a pinch of salt into skillet. Increase heat to high; cook, stirring mushrooms occasionally, until mushrooms shrink slightly, about 5 minutes.
• Transfer skillet to the preheated oven and cook until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C). Transfer chicken breasts to a plate and loosely tent with foil; set aside.
• Set skillet on the stovetop over medium-high heat; cook and stir mushrooms until brown bits start to form on the bottom of the pan, about 5 minutes. Pour water into the skillet, and bring to a boil while scraping the browned bits off of the bottom of the pan. Cook until water is reduced by half, about 2 minutes. Remove from heat.
• Stir in any accumulated juices from the chicken into the skillet. Stir butter into mushroom mixture, stirring constantly until butter is completely melted and incorporated.
• Season with salt and pepper. Spoon mushroom sauce over chicken and serve.

CHICKEN CARDINALE

Steps:

• Melt butter in a saute pan until melted.
• Saute chicken breasts and mushrooms until the chicken is lightly brown and juices run clear.
• Add the proscuitto, oregano, salt & pepper.
• Add marsala wine and cook rapidly to reduce it by half.
• Remove chicken to a broiling pan, top with cheese and broil only until the cheese has melted.
• Pour remaining sauce from pan over chicken and sprinkle with chopped parsley if desired.

CREAMY CHICKEN CARDINALE

Steps:

• Rinse the chicken under cold water and pat dry with paper towels.
• In a shallow bowl, combine the flour, salt, pepper, and oregano.
• Heat a large broiler-safe skillet or 2 over medium heat. Add the olive oil.
• Dip the chicken in the seasoned flour. Shake any excess flour off and add the chicken to the skillet.
• Sauté for 3 minutes until golden brown on the bottom. Flip the chicken over and sauté for another 3 minutes until golden on both sides.
• Drain some of the excess oil from the skillet. Add the butter and garlic slices around the chicken. When the butter has melted and the garlic is fragrant, pour in the broth and marsala. Reduce the heat to low. Cover the skillet and simmer the chicken until cooked through, approximately 8 minutes.
• Place the upper oven rack about 6 inches below the broiler element. Preheat your broiler.
• Place a slice of prosciutto on each cutlet. Top the ham with a slice of roasted pepper. Sprinkle each with parmesan cheese and top each with a slice of mozzarella. Place the pan or pans under the broiler and cook until the cheese has melted, approximately 1 ½ to 3 minutes.
• Remove the chicken to a serving platter and spoon any extra sauce over the chicken. Sprinkle the parsley over the top and enjoy.