Chicken Flamingo Recipes

CHICKEN FLAMINGO

Steps:

• Lightly coat the chicken breast with olive oil, then coat with Italian bread crumbs. Cook on open grill until plump and tender. Top with cheese. Blend until melted, then with the following sauce: In saute pan, combine the wine, lemon, and butter. Then add prosciutto, garlic and red pepper over medium heat. Bring to a boil, and add broccoli and mushrooms. Pour over chicken breast with a slotted spoon, then with a spatula. Do not overpower with the sauce! The sauce should enhance, not smother the chicken.

HOMEMADE CHICKEN FETTUCCINE

Steps:

• Bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain.
• In a large skillet, brown chicken and mushrooms in butter until chicken is cooked through. Season with garlic salt and pepper. Add whipping cream and cook until thick, stirring constantly. Add parmesan cheese when at desired consistency. Serve over noodles.

EASY CHICKEN ALFREDO

Steps:

• In a large pot cook fettuccini or linguini pasta in boiling salted water until al dente. Drain well.
• Meanwhile, in a large saucepan over medium-low heat add cubed cooked chicken, mushrooms, Alfredo sauce, frozen vegetables, and milk. Cook until heated through.
• Serve warm Alfredo sauce over cooked fettuccini or linguini noodles.

ITALIAN RECIPES: CHICKEN FLAMINGO

Steps:

• Lightly coat the chicken breast with olive oil, coat with Italian bread crumbs.
• cook on open grill until plump and tender.
• top with cheese blend until melted then with the following sauce: In saute pan, add the wine/lemon/butter mix, prosciutto, garlic and red pepper over medium heat. Bring to a boil, and add broccoli and mushrooms.
• Pour over chicken breast with a slotted spoon, then with a spatula.
• Do not overpower with the Sauce!!! The sauce should enhance, not smother the chicken.
• Add a side of white or red pas ta (cavatelli) and a vegetable of choice.

CHICKEN FLAMINGO

Steps:

• Bread the chicken by dipping fillets in flour first, then egg, then bread crumbs.
• Heat olive oil in saute pan over medium heat. You want chicken to sizzle slightly when you place it in the pan. If the oil is to hot you will burn the breading before the chicken is done.once the chicken is in the oil do not move it until it naturally stops sticking to the pan and is ready to turn. About 4 or 5 minutes. Moving the chicken to soon will interfear with the browning of the breadcrumbs. turn chicken and cook another few minutes or until done.
• Transfer chicken to a covered dish and sprinkle with cheese.
• FOR SAUCE- in a medium bowl add stock, wine, lemon juice, garlic, and pepper then set aside.
• melt butter in a saute pan and add the 2tbl flour and wisk together to make a paste.
• Slowly add in sauce mixture while stirring to prevent lumps. bring it to a boil then reduce heat and let simmer a few minutes.
• once sauce thickens remove from heat and stir in the mushrooms. pour over chicken and serve.
• If desired you can cook the prosciutto until crispy and then crumble it over the chicken before adding sauce.