Sauteed Chicken Margherita Recipes

SAUTEED CHICKEN MARGHERITA

Steps:

• Sprinkle chicken with seasoning, salt and pepper.
• In large nonstick skillet, heat oil over medium-high heat.
• Add chicken; cook, turning once, until cooked through 8-10 minutes.
• Remove to serving plates; cover with foil to keep warm.
• To same skillet, add onion and garlic; cook until tender, 2-3 minutes.
• Add wine; boil 1 minute.
• Add tomatoes; cook just until heated through.
• Arrange tomatoes over chicken; drizzle with sauce.
• Sprinkle with sliced basil.
• If desired, garnish with basil sprigs.

CHICKEN BREASTS ALLA MARGHERITA

Steps:

• Cut each whole breast in half lengthwise.
• Combine flour, salt and pepper; dredge chicken in flour mixture, shaking off excess.
• Heat 1½ teaspoons each butter and oil over medium heat in a large frying pan.
• When hot, place half of chicken in pan and sauté 2 to 3 minutes, or until lightly browned.
• Transfer to a shallow, 2-quart glass baking dish.
• Repeat with remaining butter, oil and chicken.
• Remove from pan.
• Pour wine, broth and brandy into hot pan.
• Bring to a boil, reduce heat and simmer until slightly thickened, about 5 minutes.
• Top each piece of chicken with slices of prosciutto and fontina.
• Pour the wine sauce over the top.
• Bake, uncovered, in a preheated 350-degree oven for 15 minutes or until chicken is cooked through and the cheese has melted.