CHICKEN MURPHY II
So this is my favorite Italian dish. I would take this any time over anything with red sauce. I could get this whenever I wanted when I lived in NJ, but now that I'm in PA, it's not so easy. So this is what I came up with as a replacement. I'm not sure how authentic it is, but it's good!
Provided by KEEPERROX
Categories World Cuisine Recipes European Italian
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- Mix together the flour, salt and pepper in a medium bowl. Dredge the cubed chicken breast in the flour to coat. Heat olive oil in a large skillet over medium-high heat. Fry the chicken cubes until browned on the outside. Remove chicken, and set aside.
- In a separate pan, or indoor grill, fry the Italian sausage links until cooked through. Cut into 1/4 inch slices.
- Place potatoes into a saucepan with enough water to cover. Bring to a boil, and cook until fork tender, but not mushy, about 15 minutes. Drain and set aside.
- Heat the skillet from cooking the chicken over medium heat. Add more oil if necessary. Saute onion and bell pepper until soft. Stir in garlic, and cook for about 1 minute. Pour in the whole jar of jalapenos, and the wine. Scrape any bits of food from the bottom of the pan, and bring to a simmer. Return the chicken to the pan, and add the sliced sausage and potatoes. Simmer for 5 minutes.
- Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until tender. Drain.
- Mix cornstarch with a small amount of water, and stir into the skillet with the sauce. Cook over medium heat, stirring occasionally, until thick enough to coat the pasta. Serve sauce over pasta with freshly grated Parmesan cheese.
Nutrition Facts : Calories 1200.3 calories, Carbohydrate 104.5 g, Cholesterol 160.2 mg, Fat 50.6 g, Fiber 6.5 g, Protein 61.3 g, SaturatedFat 16 g, Sodium 1137.9 mg, Sugar 5.8 g
CHICKEN MURPHY
Everyone I have prepared this for absolutely loves it! A lovely mix of diced chicken breast, sweet or hot Italian sausage, potatoes, and sliced hot cherry peppers combined with a white wine sauce, then served over a bed of angel hair pasta. The longer its cooked with the hot cherry peppers, the spicier it gets!
Provided by HEATHER M.
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Dredge cubed chicken in flour. Heat 2 tablespoons olive oil in a large skillet over medium heat. Saute chicken in oil until golden. Set aside.
- In a Dutch oven, saute diced onion and Italian sausage in remaining 2 tablespoons olive oil until thoroughly cooked. Stir in chicken.
- Meanwhile, microwave potatoes until done (but not mushy), and cut into cubes (with or without the skin). Stir into chicken and sausage mixture.
- In a medium bowl, combine white wine, vinegar, and water. Pour into sausage mixture, and cook over medium low heat until mixture begins to thicken. Add hot cherry peppers, and cook until dish reaches desired spiciness (the longer you cook it with the peppers, the spicier it gets!).
- Meanwhile, cook pasta in a large pot of boiling water until al dente. Drain. Serve chicken and sausage over pasta.
Nutrition Facts : Calories 674.6 calories, Carbohydrate 85.8 g, Cholesterol 55.3 mg, Fat 20 g, Fiber 6.2 g, Protein 31.8 g, SaturatedFat 4.9 g, Sodium 788.2 mg, Sugar 2.6 g
CHICKEN: CHICKEN MURPHY RECIPE - (4.3/5)
Provided by Golfwidow7
Number Of Ingredients 16
Steps:
- Dredge cubed chicken in flour, salt and pepper. Heat 2 tablespoons olive oil in a large skillet over medium heat. Saute chicken in oil until golden. Set aside. In a separate pan, add Italian sausage in remaining 2 tablespoons olive oil until thoroughly cooked. Cut sausage into 1/4 inch pieces. Stir in chicken. Place potatoes into a saucepan with enough water to cover, Bring to a boil, and cook until fork tender, but not mushy, about 15 minutes. Drain and set aside. Heat the skillet from cooking the chicken over medium heat. Add more oil if necessary. Saute onion and bell pepper until soft. Stir in garlic, and cook for about 1 minute. Pour in the whole jar of Jalapenos (if using) and the wine. Scrape any bits of food from the bottom of the pan, and bring to a simmer. Return the chicken to the pan, and add the sliced sausage and potatoes. Simmer for 5 minutes.( Vinegar may be added to the dish to make the tart taste missing from not using the jalapeno's) In a medium bowl, combine white wine, vinegar, cornstarch, and water. Pour into sausage mixture, and cook over medium low heat until mixture begins to thicken. Add hot cherry peppers, and cook until dish reaches desired spiciness (the longer you cook it with the peppers, the spicier it gets!). Meanwhile, cook pasta in a large pot of boiling water until al dente. Drain. Serve chicken and sausage over pasta.
ROAST CHICKEN WITH POTATOES AND OLIVES
Chicken legs, potatoes, and briny Kalamata olives star in this easy one-pan dish. "This entire meal comes together on a single rimmed baking sheet. It's comforting and ridiculously simple." -Claire Saffitz, assistant food editor
Categories Chicken Olive Potato Poultry Vegetable Dinner Root Vegetable Coffee Grinder Bon Appétit
Number Of Ingredients 13
Steps:
- Preheat oven to 450°F. Pulse bay leaf, fennel seeds, and 1/2 teaspoon red pepper flakes in spice mill until finely ground.
- Toss potatoes, olives, 2 tablespoons oil, and half of spice mixture in a large bowl; season with salt and pepper.
- Place chicken on a rimmed baking sheet and rub with remaining 2 tablespoons oil; season with salt and pepper and rub with remaining spice mixture.
- Arrange potato mixture around chicken. Roast until potatoes are fork-tender, chicken is cooked through, and skin is crisp, 35-45 minutes. Serve chicken and potato mixture topped with parsley, lemon zest, and more red pepper flakes, if desired; spoon pan juices around.
PAPA MURPHYS GARLIC CHICKEN PIZZA (COPYCAT)
This is a recipe that is used at the Papa Murphy's take-and-bake pizza chain. This is just like the original.
Provided by Cake Baker
Categories Chicken
Time 30m
Yield 1 Pizza, 8 serving(s)
Number Of Ingredients 8
Steps:
- 1. Mix the ranch and garlic together and put on the crust.
- 2. Top with chicken, onion, tomato, mushrooms, and cheese.
- 3. Bake at 350 degrees for 15 minutes or until crust is done and cheese is melted.
- 4. Top with Parmesan cheese.
Nutrition Facts : Calories 193.8, Fat 18.6, SaturatedFat 4.3, Cholesterol 21, Sodium 417, Carbohydrate 3.7, Fiber 0.5, Sugar 1.5, Protein 3.8
CHICKEN MURPHY
Steps:
- Preheat oven to 225 F. Dust dry chicken with Herb Provencal, then with salt, pepper, and flour. If you have to saute the chicken in batches, season only one batch at a time. In a Med to med/High saute pan lightly brown all sides of the chicken in equal parts olive oil and butter, try not to over cook. Place in sheet pan in oven. In same pan, saute peppers and onions, cook to translucent/somewhat firm. Add Garlic when Pepper mixture is half way done. Deglaze with wine and scrape bits off bottom of pan. Reduce by half, then add stock and cherry pepper. Test a pepper prior to adding to see how hot they are and gauge to increase/decrease depending on your desired heat. Reduce by a third. Taste, correct season, and herbs provencal if needed. Reduce heat to med/low. Add Knorr's if weak chicken flavor. Thicken by whisking in Wondra. Remove from heat. In a stock pot fill with vegetable oil to one third depth. Bring to fry temp of 350-375 F. Dry potatoes, and in batches fry to golden. If you are really good, you'll get a puffed wafer, having a hollow center. Drain on paper towel quickly season with salt. Just before the last batch goes in start reheating the sauce, add chicken. Before serving add 2 T butter and capers, melt in by swirling into sauce. Serve potatoes on the side.
CHICKEN MURPHY
Make and share this Chicken Murphy recipe from Food.com.
Provided by TishT
Categories Chicken Breast
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Dredge cubed chicken in flour.
- Heat 2 Tbs olive oil in a large skillet over medium heat.
- Saute chicken in oil until golden.
- Set aside.
- In a Dutch oven, saute diced onion and Italian sausage in remaining 2 Tbs olive oil until thoroughly cooked.
- Stir in chicken.
- Meanwhile, microwave potatoes until done (but not mushy), and cut into cubes (with or without the skin).
- Stir into chicken and sausage mixture.
- In a medium bowl, combine white wine, vinegar, and water.
- Pour into sausage mixture, and cook over medium low heat until mixture begins to thicken.
- Add hot cherry peppers, and cook until dish reaches desired spiciness (the longer you cook it with the peppers, the spicier it gets!).
- Meanwhile, cook pasta in a large pot of boiling water until al dente.
- Drain.
- Serve chicken and sausage over pasta.
Nutrition Facts : Calories 801.7, Fat 28.8, SaturatedFat 8.1, Cholesterol 68.7, Sodium 739.4, Carbohydrate 93.2, Fiber 6.9, Sugar 5, Protein 36
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