Lidias Italy Recipes Chicken Trombino Recipe 355

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CHICKEN TROMBINO



Chicken Trombino image

Ralph's claims to be the oldest Italian restaurant in Philadelphia, and it is still run by the original family. It was opened in 1900 by Francesco and Catherine Dispigno, emigrants from Naples, who named the restaurant after their son Ralph. A host of celebrities have eaten at Ralph's, and while we were eating there, a nearby couple told us they travel an hour each way once a month to come and eat there. The original mosaic-tile floor is beautiful, and eating in the upstairs room transports you back to the 1920s. Now Jimmy and Eddie Rubino, still part of the family, run the restaurant, and this chicken dish has been on the menu as long as they can remember.

Yield serves 4 to 6

Number Of Ingredients 10

Four 6-to-8-ounce boneless, skinless chicken breasts
1 1/2 teaspoons kosher salt
All-purpose flour, for dredging
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
4 plum tomatoes, seeded and diced
8-ounce jar roasted red peppers, drained and sliced
1 teaspoon dried oregano
1 cup grated provola
2 tablespoons shredded fresh basil

Steps:

  • Cut each chicken breast on a bias with a sharp chef 's knife, making two slices out of each breast. Season chicken all over with 1/2 teaspoon salt. Spread the flour on a rimmed plate, then dredge chicken in flour and tap off excess.
  • Melt the butter and the olive oil in a large skillet over medium heat. When the butter is melted, add the chicken and cook until browned on one side, about 2 minutes. Flip the pieces, and brown the other side, about 2 minutes more.
  • When the chicken is browned, pour the tomatoes, roasted peppers, oregano, and remaining 1 teaspoon salt into the skillet. Bring to a simmer, and cook until the separate ingredients come together as a sauce, about 5 minutes.
  • Sprinkle the dish with the provola and shredded basil. Cover the skillet, and simmer just until the cheese melts and the chicken is cooked through, about 2 minutes more.

LIDIA'S ITALY RECIPES: CHICKEN TROMBINO RECIPE - (3.5/5)



Lidia's Italy Recipes: Chicken Trombino Recipe - (3.5/5) image

Provided by á-47111

Number Of Ingredients 10

4 6-8 ounce chicken breasts, skinless, boneless
1 1/2 teaspoon kosher salt
All-purpose for dredging
2 tablespoons extra virgin olive oil
4 plum tomatoes, seeded and diced
8 ounce jar roasted red peppers, drained and sliced
1 teaspoon oregano
1 cup provola cheese, shredded
2 tabelspoons unsalted butter
2 tablespoons fresh basil, shredded

Steps:

  • Cut each chicken breast on a bias with a sharp chef's knife, making two slices out of each breast. Season chicken all over with 1/2 teaspoon salt. Spread flour on a rimmed plate, then dredge chicken in flour and tap off excess. Melt the butter and the oil in a large skillet over medium heat. When the butter is melted, add the chicken and cook until browned on one side, about 2 minutes. Flip the pieces, and brown the other side, about 2 minutes more. When the chicken is browned, pour the tomatoes, roasted peppers, oregano, and remaining 1 teaspoon salt into skillet. Bring to a simmer, and cook until the separate ingredients come together as a sauce, about 5 minutes. Sprinkle the dish with the provola and shredded basil. Cover the skillet, and simmer just until the cheese melts and the chicken is cooked through, about 2 minutes more.

LIDIA'S ITALY CHICKEN WITH ARTICHOKES



Lidia's Italy Chicken With Artichokes image

I was watching The Today Show the other day and they had Lidia on preparing this recipe. I was so excited because I had some artichoke and didn't know what to do with them so I made this. YUM!!!!! My boyfriend absolutely loved this. He said it was one of my bests! :) I served it with baked carrots in butter, parsley and garlic salt. Which he also loved. This is defiantly a crowd pleaser.

Provided by all4him

Categories     Chicken

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 13

1 lemon
4 cups water
1 1/2 lbs small artichokes
4 lbs chicken
1 1/2 teaspoons salt (to taste)
3 tablespoons extra virgin olive oil
5 garlic cloves, peeled and crushed
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes (to taste)
1 cup dry white wine
1 (28 ounce) can Italian plum tomatoes, preferably San Marzano, crushed by hand
3 cups water
1 tablespoon chopped fresh Italian parsley

Steps:

  • Trim the artichokes and cut them into halves or wedges, about 1-1/2 inches wide and soak them in water with juice from the lemon.
  • Salt the chicken. In a heavy bottom pan brown chicken in oil, but do not cook all of the way through. Remove and place on a dish.
  • When the chicken is done put garlic in pan and cook for about two minutes, until sizzling.
  • Take the artichoke out of the water and place in pan with the garlic. Stir well and season with 1/2 teaspoon of salt and red pepper flakes.
  • Cook for about 5 minutes tossing often. When the artichokes start to turn color add wine and cook until nearly evaporated, about 3 minutes.
  • Pour in tomatoes and 3 cups of water. Cover pan, bring to a boil and reduce for a steady simmer for about 15 minutes.
  • Return chicken pieces and any liquid on platter to the pan submerging them into the sauce. Cover and return to a simmer again for 40 minutes.
  • Check about a quarter way through to make sure there is enough liquid so as not to burn.
  • Remove lid and allow sauce to thicken up, simmering for about 15 minutes.

Nutrition Facts : Calories 572.6, Fat 35, SaturatedFat 9, Cholesterol 138, Sodium 1026.2, Carbohydrate 20.9, Fiber 8.7, Sugar 3.9, Protein 39.5

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