Chicken Giovanni Recipes

CHICKEN CACCIATORE

Steps:

• Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
• In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.
• Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.

CHICKEN DIVAN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 3-quart casserole dish.
• Arrange cooked broccoli in prepared baking dish. Arrange chicken over broccoli. Add mushrooms and water chestnuts (see Cook's Note).
• In a medium bowl, combine the soup, mayonnaise, lemon juice, curry powder, and melted butter. Mix together and pour sauce mixture over chicken and vegetables. Sprinkle cheese on top and bake in the preheated oven until the casserole is bubbly and the cheese is golden brown, 30 to 45 minutes.

CHICKEN GIOVANNI

Steps:

• Dredge chicken in flour mixture, cook in oil & 2 Tbl butter and keep warm. Cook pasta of choice, melt butter in oil add remaining ingredients pour over pasta and chicken.

CHICKEN GIOVANNI MUSHROOM, PEPPERS AND WINE POMODORO

Steps:

• Slice chicken breasts in 1/4 inch thick slices with a sharp knife on a cutting board or purchase them thin sliced.
• In a large plastic bag add 1 cup of flour and all herbs and spices.
• Shake chicken pieces into the flour.
• Heat the oil to medium-low heat.
• In a large frypan, heat 2 tablespoons of butter and 3 tablespoons olive oil.
• Add the garlic and saute for one minute, stirring around.
• Add the chicken slices and brown for two to three minutes on each side.
• Transfer all of this to a large deep oil sprayed baking pan.
• Add the mushrooms, peppers to the same pan skillet and saute for around 3 minutes sprinkled with a little granulated garlic powder, then add them to the top of each slice of chicken breast.
• Note: just add the tomatoes on top of the chicken they do not need to be cooked.
• Pour wine into the baking dish around the chicken.
• Sprinkle with buttered bread crumbs and grating cheese evenly over the tomatoes.
• Bake at 350 degrees hot oven, until browned and chicken is cooked and tender around 25 minutes depending on how soft you like your vegetables.
• Salt, pepper, cayenne pepper can be adjusted to taste.
• If the chicken begins to dry out add a little water, chicken broth, or more wine if you prefer.
• Serve this dish with a side of pasta aioli see recipe here.

CHICKEN DIVAN

Steps:

• In a small saucepan, melt 1/4 cup butter. Add flour, stirring until blended. Stir in the cream and cooking sherry or water; cook and stir until thickened and bubbly. Cook and stir 2 more minutes. Blend in soup until smooth; remove from the heat and set aside. , Place broccoli in an ungreased 13x9-in. baking dish. Cover with rice and then half of the sauce. Top with chicken. Stir shredded cheese into remaining sauce; pour over the chicken. , Melt the remaining butter and toss with bread crumbs. Sprinkle over the casserole. Bake, uncovered, at 350° for 35-45 minutes or until heated through. If desired, sprinkle with parsley before serving.