CHICKEN VALDOSTANO
Delicious Italian skillet dish with prosciutto ham, fontina cheese (one of Italy's best cheeses) AND a white wine/mushroom sauce. Who could ask for more? Here's the recipe YOU asked for!
Provided by Jen
Categories World Cuisine Recipes European Italian
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Lightly flour chicken breasts, shaking off excess flour. In a large skillet over low heat, melt butter/margarine. Add chicken and saute until lightly browned, about 2 minutes each side. Remove with slotted spatula and set aside.
- Increase heat to medium low. Add mushrooms and saute until juices are rendered, about 4 minutes. Add wine and simmer until reduced by 1/4, about 3 to 4 minutes. Increase heat to medium high. Add stock, parsley and pepper and simmer until sauce reduced to 1 cup, about 10 minutes.
- Reduce heat to low. Top each chicken breast with a slice of prosciutto and a slice of fontina cheese. Return chicken to skillet and cook just until cheese melts. Transfer chicken to individual plates and top each with some of the mushroom sauce before serving.
Nutrition Facts : Calories 396.3 calories, Carbohydrate 4.8 g, Cholesterol 127.5 mg, Fat 23.7 g, Fiber 0.5 g, Protein 34.5 g, SaturatedFat 12.8 g, Sodium 705.5 mg, Sugar 1.4 g
SUEGRA'S TOMATILLO CHICKEN
Chicken pieces are seared and then simmered in a tomatillo sauce. This is my mother in law's recipe from the state of Zacatecas, Mexico. Serve with warm tortillas and your choice of rice or beans as side. We recommend a cold cola pop to accompany your delicious meal.
Provided by Cyber Pana
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (200 degrees C). Place the tomatillos, California chilies, and red chile peppers into a small roasting pan or a rimmed baking sheet. Roast for about 20 minutes, turning frequently. If the chilies start to get too dark, remove them and place into a food processor or blender.
- Heat the oil in a large skillet over medium-high heat. Add chicken pieces and cook, turning to sear evenly on all sides.
- Combine the tomatillos and chilies in a blender or food processor and blend until smooth. Season with salt to taste. Pour this mixture in with the chicken. Reduce the heat to medium-low, cover and simmer until chicken is tender, 20 to 25 minutes.
Nutrition Facts : Calories 486.5 calories, Carbohydrate 7.1 g, Cholesterol 107.6 mg, Fat 33.7 g, Fiber 2.4 g, Protein 37.8 g, SaturatedFat 8.1 g, Sodium 101.4 mg, Sugar 4.5 g
ZUCCHINI NOODLES WITH CHICKEN AND TOMATOES IN A LEMON GARLIC SAUCE
I am just loving my spiralizer attachment from KitchenAid®, and it's been super busy in my kitchen! If you don't have the attachment, there are other ways to spiralize, including using a vegetable peeler. This recipe was inspired by leftovers. Before serving, top this dish with your favorite chopped fresh herbs! I love roasting 2 chickens at once and serving them for dinner one night, then cutting the rest up and using for several different meals. I freeze what I won't use in the next 2 days. I also keep a little packed away for Jake! Love my doggie...
Provided by Cindy Anschutz Barbieri
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 36m
Yield 2
Number Of Ingredients 12
Steps:
- Cut zucchini into noodles using a spiralizer.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Stir in tomatoes; cook until starting to brown, 6 to 7 minutes. Add garlic; cook and stir for 30 seconds. Toss in zucchini; season with salt, Italian seasoning, and pepper and stir to combine. Add chicken, spinach, peas, lemon juice, and zest. Drizzle with 1 tablespoon olive oil. Cover and simmer until heated through, about 5 minutes.
Nutrition Facts : Calories 378.1 calories, Carbohydrate 27.6 g, Cholesterol 44.3 mg, Fat 22 g, Fiber 8.4 g, Protein 22.9 g, SaturatedFat 4.1 g, Sodium 1130.5 mg, Sugar 8.7 g
FETTUCCINE WITH VENETIAN CHICKEN SAUCE
Make and share this Fettuccine With Venetian Chicken Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Stove Top
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan, bring chicken stock to a boil.
- Meanwhile, cut the chicken breasts into lengthwise strips about the width of a finger; drop the strips into the boiling stock.
- Cover and bring to a boil; decrease heat and simmer for 4 minutes.
- Remove the cover and set aside, allowing the chicken to cool in the liquid.
- When cool, transfer chicken to a cutting board and reheat the stock.
- Meanwhile, melt 1 tablespoon of the butter in another large saucepan.
- Stir in the garlic and cook over low heat until the garlic becomes golden.
- Add 1 cup water to prevent the garlic from browning; stir to combine.
- Add in carrots and salt; cook over moderate heat, stirring frequently, until the mixture is nearly dry with just a bit of water left.
- Be vigilant and stir constantly toward the end of this step to be sure the carrots do not brown at all.
- Add the hot stock and tomato juice; cover and bring to a boil; decrease heat, set the cover ajar, and simmer gently for 35 minutes or until the carrots are very soft.
- Puree with an immersion blender until you have a smooth puree; set aside.
- Cut the chicken strips lengthwise into 1/8-inch thick slices, then cut across to make 1/8 inch dice; add the chicken to the sauce and reheat gently.
- Bring a large pot of water to a boil; generously salt the water and add in the fettuccine.
- Cook, stirring often, until al dente; drain the pasta and transfer to a heated platter or shallow gratin dish.
- Toss with the remaining butter and fold enough sauce to coat the noodles generously.
- Sprinkle with Parmigiano-Reggiano; serve immediately; pass more cheese at the table.
Nutrition Facts : Calories 477.9, Fat 16.4, SaturatedFat 8.6, Cholesterol 118.4, Sodium 375, Carbohydrate 60.4, Fiber 3.2, Sugar 5, Protein 22.1
CHICKEN FLORENTINE WITH TOMATO SAUCE
Stuffed chicken breasts on a bed of Florentine with a rich tomato sauce.
Provided by DeLacy
Categories Stuffed Chicken Breasts
Time 1h15m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 1 1/2-quart loaf pan.
- Combine spinach, onion, cream cheese, butter, and Parmesan cheese in a medium bowl. Lay 1/2 of the spinach mixture over the bottom of the prepared pan.
- Combine spaghetti sauce, 1 teaspoon pepper, and garlic in another bowl.
- Stuff each chicken cutlet with 1/4 of the remaining spinach mixture. Fold in half and place in the pan. Sprinkle with remaining pepper and pour spaghetti sauce mixture over top.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 50 minutes.
Nutrition Facts : Calories 493.7 calories, Carbohydrate 25.7 g, Cholesterol 140 mg, Fat 26.7 g, Fiber 6.3 g, Protein 38 g, SaturatedFat 14.2 g, Sodium 822.7 mg, Sugar 13.3 g
SICILIAN LEMON CHICKEN WITH RAISIN-TOMATO SAUCE
Seared lemon chicken breasts are complimented with a sweet and tangy sauce and served over angel hair pasta. A garnish of lemon zest, shaved Parmesan cheese, and a basil sprig lends this dish a professional look.
Provided by Larry Elder
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h25m
Yield 4
Number Of Ingredients 20
Steps:
- Soak the raisins in warm water until they plump, about 10 minutes. Drain and set aside.
- Heat 3 tablespoons of olive oil in a saucepan over medium-high heat. Stir in the onion, garlic, pine nuts, and olives. Season with bay leaves, oregano, and cayenne. Cook until the onions have softened and begun to turn golden, about 5 minutes. Stir in the tomatoes and season with salt and pepper; cook for 5 more minutes. Add the raisins, balsamic vinegar, and sugar; cook, stirring occasionally until thickened, about 5 more minutes. Remove the bay leaves, and stir in the julienned basil. Cover and keep warm.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- While the pasta is cooking, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. While the skillet is heating, toss the chicken with the lemon juice to coat (the lemon zest will be used later). Cook the chicken on both sides until golden brown and the juices run clear, about 15 minutes. Transfer to a warm plate, and allow to rest for about five minutes.
- To serve, slice each chicken breast against the grain into thin slices. Divide the pasta into four wide, shallow bowls. Fan the chicken slices out over top of the pasta, and spoon the tomato sauce over them. Sprinkle with lemon zest, Parmesan cheese, and a sprig of basil to garnish.
Nutrition Facts : Calories 823.2 calories, Carbohydrate 99.4 g, Cholesterol 102.4 mg, Fat 23 g, Fiber 8.4 g, Protein 57.3 g, SaturatedFat 3.8 g, Sodium 782.3 mg, Sugar 25.9 g
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