Nonnies Chicken Sicilian Recipes

NONNIE'S GNOCCHI WITH FRESH MARINARA SAUCE

Steps:

• Preheat the oven to 375 degrees F. Scrub the potatoes well and pierce in several places with the tip of a knife. Bake on a baking sheet until cooked through, about 1 hour. Set aside to cool.
• Once they're cool enough to handle, peel the potatoes and pass the flesh through a ricer or the finest holes of a food mill. Place 1 1/2 cups of the flour on a clean work surface and put the potatoes in the middle. Season with the salt. Knead the potatoes and the flour together until it's a smooth ball of dough that's slightly sticky. If the dough is too sticky, add more of the remaining 1/2 cup flour gradually to achieve the smooth consistency.
• Divide the dough into 4 equal pieces and cover 3 of them with a dampened kitchen towel. On a lightly floured work surface, roll the uncovered piece of dough into a 1-inch-thick rope. Cut into 3/4-inch pieces. Turn a fork over and hold at a 45-degree angle, with the tines touching the work surface. Working with one piece of dough at a time, roll it down the fork tines, pressing with your thumb to make ridges on one side. Place on a large baking sheet lined with a kitchen towel. Repeat with the remaining pieces of dough.
• Bring a large pot of salted water to a boil. Add half the gnocchi and cook until they bob to the surface of the water. Transfer to a shallow bowl and cook the remaining gnocchi.
• Serve the gnocchi warm with the Marinara Sauce. Top with shaved Parmesan and garnish with chopped basil.
• Heat the olive oil in a large skillet over medium-high heat until starting to shimmer. Add the garlic and cook, stirring, until fragrant, 1 to 2 minutes. Add the chopped tomatoes, Italian seasoning, and salt and pepper to taste. Bring to a boil and cook for 5 minutes. Stir in the butter until melted. Remove from the heat and add the chopped basil.

CHICKEN SICILIAN

Steps:

• Cut the chicken into pieces. Place a saute pan over medium-high heat. Add enough oil to lightly coat the bottom of the pan and heat. Add the chicken and brown on both sides. Add the onion and the cherry peppers. Discard any excess oil. Add the mushrooms, olives, and capers. Add a dash of paprika and 3 to 4 ounces lightly salted butter. Cook on a high flame until the butter is completely melted, mixing to keep the butter from separating.

NONNIE'S CHICKEN SICILIAN

Steps:

• pound chicken breast to 1/4 inch season with salt and pepper then lightly flour and set aside.
• in a large skillet heat evooand a tablespoon of butter.
• heat to medium high and cook chicken breast on each side to a light golden brwon and set aside.
• add 2 tablespoons of evoo and 1 tablespoon butter and saute shallots and garlic until just tender.
• deglaze pan with chicken broth and lemon juice.
• season to taste with salt, pepper and pepper flakes.
• reduce by 1/2 and then swirl in 1 tablespoon of cold unsalted butter.
• brush a shallow oven proof baking dish with olive oil and arrange chicken breast in one layer overlapping if need be.
• top chicken breasts with artichokes, capers and sun dried tomatoes.
• pour sauce over chicken then sprinkle with lemon zest, chopped parsley and basil.
• drizzle with olive oil cover with foil and bake at 350 for 40 minutes.

NONA'S ITALIAN COUNTRY CHICKEN

Steps:

• Soak chicken breast in beaten eggs overnight.
• Preheat oven to 350°F.
• Coat chicken pieces with breadcrumbs. In a large skillet, melt 1/2 cup butter over medium heat until golden brown. Add half the chicken and cook about 2 minutes per side. Repeat until all chicken is browned, adding 1 to 2 tablespoons additional butter, if needed. Transfer chicken to a 13-by-9 inch baking pan.
• add olive oil and Italian seasoning to pan dripping and heat over medium heat. Add peppers and cook 12 minutes or until richly brown and caramelized, stirring frequently. Sprinkle peppers and mushrooms evenly over chicken. Deglaze the pan with some of the chicken broth and pour over all. Add remaining chicken broth. Top with cheese. Bake, uncovered, 30 minutes. Sprinkle onions evenly over all and bake 15 minutes or until golden.

NONNIE'S MILK TOAST

Steps:

• Pour milk into a saucepan and bring to a boil over medium-high heat, stirring constantly. Once milk boils, remove from heat.
• Toast bread and place each slice in its own bowl, large enough so the bread can lay flat. Sprinkle toast with sugar and pour warm milk over the bread. Serve.