CHICKEN TETRAZZINI
Try Giada De Laurentiis' famous Chicken Tetrazzini recipe from Everyday Italian on Food Network; a creamy bechemel sauce envelops mushrooms, chicken and pasta.
Provided by Giada De Laurentiis
Categories main-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 450 degrees F.
- Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl.
- Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken.
- Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.
- Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.
- Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.
CHICKEN MILANESE
Make and share this Chicken Milanese recipe from Food.com.
Provided by LMillerRN
Categories Chicken Breast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 175 degrees F.
- In a shallow dish, beat eggs and season with salt and pepper. Pour flour into another shallow dish. Mix together the bread crumbs, basil and thyme in a third shallow dish. Have ready one large plate.
- Season the chicken with salt and pepper. Working with 1 piece of chicken at a time, dip it first in the flour, shaking off excess. Next, place the floured chicken into the beaten eggs, coating completely. Place the chicken into the bread crumb mixture and gently press crumbs into the chicken. Set aside on large plate and continue with remaining chicken slices.
- In a large skillet with high sides, heat the oil to 375 degrees F. Have ready a baking sheet fitted with a rack. Carefully place 2 pieces of breaded chicken in the hot oil and fry until golden brown on both sides, about 6 to 8 minutes total. Place cooked chicken on rack, season with salt and place in oven to keep warm. Continue with remaining chicken.
- Serve with lemon wedges.
SAUCY ITALIAN CHICKEN & TOMATOES
Make and share this Saucy Italian Chicken & Tomatoes recipe from Food.com.
Provided by Miss Annie
Categories Chicken Breast
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Place chicken, tomatoes and mushrooms in a 9x13 inch baking dish.
- Combine dressing, soup mix, oregano and bay leaves.
- Pour sauce over chicken and vegetables and bake 1-1 1/4 hours at 350°F.
Nutrition Facts : Calories 243.5, Fat 15.1, SaturatedFat 3.2, Cholesterol 46.4, Sodium 696.1, Carbohydrate 10.4, Fiber 1.7, Sugar 5.6, Protein 17.3
ITALIAN STUFFED CHICKEN
Chicken recipes are always among the most searched-for on bbcgoodfood.com, so the cookery team came up with this quick and easy supper dish specially
Provided by Jane Hornby
Categories Dinner, Main course
Time 25m
Number Of Ingredients 7
Steps:
- Heat oven to 220C/fan 200C/gas 7. Beat the olives or sundried tomatoes, garlic and almost all the herbs into the cheese, then season. Cut a slit along the side of each chicken breast, then use your knife to open it out into a pocket.
- Stuff each breast with a quarter of the cheese mix, then press to close. Lift onto a greased baking tray. Season the top of the chicken, then overlap tomato slices over the top of each piece of chicken. Season, then scatter with the remaining herbs. Drizzle with olive oil.
- Roast for 20 mins until the chicken is golden around the edges and the tomatoes look a little shrivelled. Serve with a green salad and crusty bread to mop up the juices.
Nutrition Facts : Calories 332 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Protein 37 grams protein, Sodium 1.17 milligram of sodium
SIMPLE ITALIAN CHICKEN
Feel free to do what I did when I first came upon this recipe...play with the herb ingredients until they suit your family's taste.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a shallow bowl, combine Parmesan cheese, oregano, parsley, garlic salt and pepper. Dip chicken breasts in melted butter, then coat with Parmesan mixture. Place in a greased 9-in. square baking dish. Drizzle with any remaining butter. Bake, uncovered, at 425° for 15-20 minutes or until the chicken juices run clear. Serve with brussels sprouts if desired.
Nutrition Facts :
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