Veneto Chicken Recipes
VENETO CHICKEN
A chicken dish fit for a gondola ride - 'Veneto' means this recipe originated in Venice, Italy! Serve with rice.
Provided by CHRISTYJ
Categories Italian Recipes
Time 1h5m
Yield 8
Number Of Ingredients 11
Steps:
- Dredge chicken lightly in flour. Heat oil over medium-high heat. Fry chicken pieces briefly, turning to brown evenly. Add onion and celery; cook 1 to 2 minutes. Stir in wine and chopped tomatoes. Season with oregano, and salt and ground pepper to taste. Cover, reduce heat, and simmer gently for 30 minutes, turning pieces once.
- Pour in balsamic vinegar and mushrooms, and cook another 5 to 10 minutes.
Nutrition Facts : Calories 463.1 calories, Carbohydrate 5.7 g, Cholesterol 127.7 mg, Fat 32.6 g, Fiber 1.3 g, Protein 32.9 g, SaturatedFat 8.3 g, Sodium 129.8 mg, Sugar 3.4 g
VENETO CHICKEN
A chicken dish fit for a gondola ride - 'Veneto' means this recipe originated in Venice, Italy! Serve with rice.
Provided by CHRISTYJ
Categories Italian Recipes
Time 1h5m
Yield 8
Number Of Ingredients 11
Steps:
- Dredge chicken lightly in flour. Heat oil over medium-high heat. Fry chicken pieces briefly, turning to brown evenly. Add onion and celery; cook 1 to 2 minutes. Stir in wine and chopped tomatoes. Season with oregano, and salt and ground pepper to taste. Cover, reduce heat, and simmer gently for 30 minutes, turning pieces once.
- Pour in balsamic vinegar and mushrooms, and cook another 5 to 10 minutes.
Nutrition Facts : Calories 463.1 calories, Carbohydrate 5.7 g, Cholesterol 127.7 mg, Fat 32.6 g, Fiber 1.3 g, Protein 32.9 g, SaturatedFat 8.3 g, Sodium 129.8 mg, Sugar 3.4 g
CHICKEN VENEZIANA
A delicious Italian meal. This is from "Rillo's", a local Italian restaurant. My DH doesn't like snow peas, so I omit them. He loves prosciutto so I buy extra. This meal is great served with garlic bread.
Provided by ckambic
Categories Chicken
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Saute chicken cubes in 2 Tbsp butter.
- Remove with slotted spoon and set aside.
- Saute mushrooms in same skillet.
- Remove with slotted spoon and set aside.
- Add 1/4 cup butter, garlic, cream, salt, pepper,& parsley.
- Boil on high heat just till slightly thickened.
- Add frozen peas; cook 5 minutes.
- Add chicken, mushrooms, parmesan, and snow peas.
- Heat through until snow peas are just tender.
- Place cooked, drained cappellini on large platter.
- Spoon some chicken sauce over pasta to cover it, reserving some sauce.
- Top with provolone& prosciutto.
- Broil until cheese melts.
- Serve with extra chicken sauce on the side.
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- Meanwhile, cut chicken into bite-size strips. In a very large skillet, cook chicken in hot oil over medium-high heat for 3 to 4 minutes or until chicken is no longer pink. Remove chicken from skillet with a slotted spoon; discard pan drippings.
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