Chicken San Marco Recipes

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CHICKEN SAN MARCO



Chicken San Marco image

This recipe is great served with your favorite pasta and a green salad. Even my picky teenagers liked this.

Provided by ChefDebs

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

4 chicken breasts
2 cups breadcrumbs
2 cups parmesan cheese
1 cup chopped fresh basil
1 tablespoon butter
1 quart heavy cream
10 garlic cloves, chopped
2 cups flour
6 eggs, beaten
salt & pepper

Steps:

  • Mix together basil, parmesan and breadcrumbs, set aside.
  • Pound out chicken breasts, coat with flour, dip in egg wash and then coat with parmesan mix.
  • In a skillet on med heat, add a little oil and saute chicken until golden brown on both sides.
  • To make sauce, saute the garlic in the butter on med heat for 1 min ( do not brown).
  • Then add the heavy cream and reduce until thickens, add salt and pepper.

Nutrition Facts : Calories 1876.6, Fat 129.7, SaturatedFat 72.2, Cholesterol 787.7, Sodium 1470, Carbohydrate 98.8, Fiber 4.7, Sugar 4.9, Protein 78.2

OLIVE GARDEN POLLO SAN MARCO



Olive Garden Pollo San Marco image

Make and share this Olive Garden Pollo San Marco recipe from Food.com.

Provided by Member 610488

Categories     Chicken Breast

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 21

1 cup green bell pepper, julienned
1 cup red bell pepper, julienned
1 3/4 cups broccoli florets, cut small
1 cup zucchini, sliced 1/4 inch then halved
1 cup yellow squash, sliced 1/4 inch then halved
3 tablespoons olive oil
6 cups fettuccine, cooked and drained
1 tablespoon olive oil
3 tablespoons olive oil
1 lb boneless chicken breast, diced into 1 inch cubes
4 chicken thighs
2 large yellow onions, diced
1 cup carrot, peeled and julienned
1 tablespoon garlic, minced
1 cup chicken broth
1 (14 1/2 ounce) can italian plum tomatoes with juice
1 teaspoon dried oregano
1 teaspoon dried rosemary
3/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons Wondra Flour (quick-mixing flour)

Steps:

  • Preheat a heavy non-aluminum Dutch oven over moderately high heat and add the olive oil. When the oil is fragrant, add the chicken meat pieces and sauté, turning frequently for 5 or 6 minutes until lightly browned on all sides.
  • Add the onions and carrots and sauté, stirring constantly, until the onions are translucent, about 2 minutes. Add the garlic and sauté about 30 seconds. Do not allow the garlic to brown. Immediately add the broth to the pot. Stir bits and pieces loose from the bottom of the pot.
  • Add all additional ingredients, except Wondra Flour, and lower the heat to a gentle simmer. Ladle out 1 ladle worth of liquid into a measuring cup. Mix flour into liquid to make a slurry. Pour mixture back into pot and stir. Cover with lid and simmer gently, stirring occasionally, until the chicken meat pieces are tender, but not soft, about 5 to 10 minutes.
  • As the sauce is finishing cooking, add 3 tbsp oil to a heavy skillet and sauté the bell peppers, squashes and broccoli over medium heat until just crisp-tender. Add the veggies to the sauce when the chicken meat is tender, blend all together and simmer 10 minutes.
  • Adjust the salt, pepper and herb levels to taste. Toss the cooked pasta with 1 tbsp oil to prevent sticking and add to the sauce; blend chicken, veggies and sauce thoroughly and serve along with Parmesan cheese.

STEAK SAN MARCO



Steak San Marco image

My whole family loves this and it is so easy; it takes ten minutes to put together. Serve over hot mashed potatoes.

Provided by ryansgirl

Categories     Everyday Cooking

Time 4h5m

Yield 6

Number Of Ingredients 4

1 ½ pounds beef stew meat
2 (8 ounce) cans tomato sauce
¼ cup vinegar
1 (1 ounce) package dry onion soup mix (such as Lipton®)

Steps:

  • Combine beef stew meat, tomato sauce, vinegar, and onion soup mix in a slow cooker.
  • Cook on Low until the beef is tender, 4 to 6 hours.

Nutrition Facts : Calories 247.6 calories, Carbohydrate 6.9 g, Cholesterol 62.6 mg, Fat 15.6 g, Fiber 1.3 g, Protein 19.8 g, SaturatedFat 6.1 g, Sodium 847.7 mg, Sugar 3.2 g

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