Italian Chicken Saute Recipes

ITALIAN CHICKEN SAUTé

Steps:

• Heat oil in large skillet over medium-high heat until hot. Add chicken thighs; cook until lightly browned on all sides.
• Reduce heat to medium-low. Add garlic to skillet; cook about 1 minute or until tender. Add tomatoes; cover and cook 10 to 15 minutes or until chicken is fork-tender and juices run clear, stirring occasionally.
• Stir in beans; cook until thoroughly heated. Sprinkle with basil.

SAUTE OF CHICKEN AND BROCCOLI - ITALIAN STYLE

Steps:

• Bring salted water to a boil. Parboil the broccoli for a minute and remove. Add the penne and cook for 8 to 10 minutes or until al dente.
• In a large skillet heat the olive oil. When hot, add the onion and saute for 3 to 4 minutes. Add the chicken and saute, stirring continuously until no longer pink. Add the garlic and saute a few moments, then add the white wine, oregano and tomato sauce. Add the parboiled broccoli and simmer just to reheat. Season to taste with salt and pepper and garnish with Italian parsley. Drain penne and transfer to a bowl. Top with chicken and broccoli saute and serve.

SIMPLE ITALIAN CHICKEN SAUTE

Steps:

• To prepare chicken breasts, season both sides with Italian seasoning, salt and pepper. Then lightly dust with flour on each side.
• In a large skillet at medium-high heat, saute scallions and garlic in 1 tbs. olive oil until tender. Remove from skillet and set aside, covered.
• Add remaining 1 tbs. olive oil to skillet and brown chicken breasts for 5 minutes on each side.
• Add scallions and garlic back to skillet. Then add tomatoes, white wine and lemon juice. Simmer on medium-low heat for 15-20 minutes until tomato mixture is reduced by half and chicken is cooked through.
• Serve each chicken breast topped with tomato mixture.

CHICKEN SAUTé WITH WHITE WINE

Steps:

• Brown the chicken pieces in the butter, turning each piece to color evenly. When browned, season to taste with salt and pepper and add 1/2 to 3/4 cup white wine. Reduce heat and continue cooking until chicken is tender. You may cover the pan during part of the cooking time, which speeds the process, or cook uncovered. Any additional flavorings that you choose may be added during the cooking and the chicken pieces should be turned over once or twice to bathe them thoroughly in the flavorings and juices. When the chicken is tender and cooked, remove it to a hot platter. Rinse the pan with a little additional wine and let it cook down with the juices for a few minutes. Pour pan juices over the chicken and garnish with a little parsley or chives.
• Drink the same wine you used in the cooking: Pouilly Fuissé, Meursault, or White Pinot from California.

ITALIAN CHICKEN SKILLET SUPPER

Steps:

• Flatten chicken slightly; sprinkle with garlic salt and pepper. In a large nonstick skillet, cook chicken in butter and oil over medium heat until no longer pink, 3-4 minutes on each side. Remove and keep warm., In the same skillet, saute the mushrooms, onion, red pepper and pine nuts until vegetables are tender. Add spinach; cook and stir until wilted, 2-3 minutes. Stir in flour. Gradually stir in broth and mustard. Bring to a boil. Reduce heat; cook and stir until thickened, 2 minutes., Return chicken to the pan; heat through. Sprinkle with cheese. If desired, served with pasta and top with basil.

ITALIAN CHICKEN SAUTE

Steps:

• Cook diced bacon in large skillet over medium-high heat 2 minutes (bacon will not be done). Remove bacon from skillet and set aside.
• Flatten chicken slightly with palm of hand. Place chicken in bacon drippings in skillet; cook over medium heat 6 minutes on each side or until chicken is done; drain.
• Add spaghetti sauce, cooked bacon, and garlic to skillet; simmer, uncovered, 5 minutes longer. Serve with pasta or rice and garnish with Parmesan cheese, if desired.

CHICKEN SAUTE SEC

Steps:

• Preheat broiler.
• Lightly season chicken halves on both sides with salt and pepper.
• In a small saucepan, melt butter. Add garlic, mushrooms, rosemary and wine. Simmer for 5 minutes. Keep warm on stove on low heat. Put chicken, skin side down on sprayed broiler rack. Broil 5" from heat source. Baste several times with wine sauce. Turn chicken at halfway point and continue to baste until chicken is done. Five minutes or so before chicken is done, put mushrooms on broiler pan to finish cooking. Remove chicken from pan and plate with mushrooms. Pour any sauce in broiler pan back into saucepan. Remove rosemary sprig and bring sauce to a boil. Pour sauce into gravy boat and use to top chicken and steamed white rice.