Italian Recipes Chicken Flamingo

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.

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.

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.

ITALIAN CHICKEN CACCIATORE

Steps:

• Heat 2 tablespoons olive oil in a skillet over medium heat and cook onion, stirring often, until soft and translucent, about 5 minutes. Transfer to a pot.
• Combine flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Toss chicken thighs in the flour mixture until evenly coated.
• Heat remaining 2 tablespoons olive oil in the skillet over medium heat, add chicken thighs, and brown on one side, without turning, for 5 minutes. Turn and cook until browned on the other side, about 5 minutes more. Transfer browned chicken thighs to the pot.
• Pour white wine into the skillet; bring to a boil. Stir to loosen all the browned bits of chicken and flavors in the skillet pour into the pot. Add diced tomatoes, tomato paste, and sugar; season with salt and pepper. Add as much chicken stock as needed to cover the chicken. Cover pot and simmer over medium heat, stirring occasionally, until chicken is no longer pink in the center, about 45 minutes.
• Stir in olives, parsley, and basil. Stir to heat through.

ITALIAN PAN-FRIED CHICKEN

Steps:

• Sprinkle chicken with pepper. Combine rosemary, oregano and basil; sprinkle half the herb mixture over chicken. In a large skillet over medium heat add chicken, skin side down. Brown chicken on both sides. Add 8 garlic cloves; cook 1 minute longer. Stir in vinegars and chicken base. Cook, covered, on low heat until a thermometer reads 170°-175°, 15-20 minutes., Remove chicken to a serving platter; keep warm. Add chardonnay to pan; increase heat to medium-high. Bring to a boil; cook, uncovered, until liquid is reduced by half, 8-10 minutes, stirring to loosen browned bits from pan. Strain sauce. Return to pan and add remaining garlic clove and herb mixture; heat through. Stir in cream; remove from heat. Whisk in butter until creamy. If needed, return pan briefly to very low heat to soften the butter. (Do not allow butter to melt completely or sauce may separate.) Serve with chicken. If desired, garnish with additional basil and rosemary.