ITALIAN CHICKEN SAUTé
Impossibly easy, this chicken sauté blends creamy cannellini beans and fresh basil plus chopped canned tomatoes. Bellissimo!
Provided by By Betty Crocker Kitchens
Categories Entree
Yield 4
Number Of Ingredients 6
Steps:
- Heat oil in large skillet over medium-high heat until hot. Add chicken thighs; cook until lightly browned on all sides.
- Reduce heat to medium-low. Add garlic to skillet; cook about 1 minute or until tender. Add tomatoes; cover and cook 10 to 15 minutes or until chicken is fork-tender and juices run clear, stirring occasionally.
- Stir in beans; cook until thoroughly heated. Sprinkle with basil.
Nutrition Facts : Calories 385, Carbohydrate 29 g, Cholesterol 90 mg, Fiber 7 g, Protein 40 g, SaturatedFat 4 g, ServingSize 1/4 of Recipe, Sodium 480 mg, Sugar 3 g
SIMPLE ITALIAN CHICKEN SAUTE
This is a recipe I simply threw together one night, and it happened to turn out great. The chicken turned out juicy and tender with great flavor from the italian seasoning and tangy tomato sauce.
Provided by MarthaStewartWanabe
Categories Chicken Breast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- To prepare chicken breasts, season both sides with Italian seasoning, salt and pepper. Then lightly dust with flour on each side.
- In a large skillet at medium-high heat, saute scallions and garlic in 1 tbs. olive oil until tender. Remove from skillet and set aside, covered.
- Add remaining 1 tbs. olive oil to skillet and brown chicken breasts for 5 minutes on each side.
- Add scallions and garlic back to skillet. Then add tomatoes, white wine and lemon juice. Simmer on medium-low heat for 15-20 minutes until tomato mixture is reduced by half and chicken is cooked through.
- Serve each chicken breast topped with tomato mixture.
SAUTE OF CHICKEN AND BROCCOLI - ITALIAN STYLE
Steps:
- Bring salted water to a boil. Parboil the broccoli for a minute and remove. Add the penne and cook for 8 to 10 minutes or until al dente.
- In a large skillet heat the olive oil. When hot, add the onion and saute for 3 to 4 minutes. Add the chicken and saute, stirring continuously until no longer pink. Add the garlic and saute a few moments, then add the white wine, oregano and tomato sauce. Add the parboiled broccoli and simmer just to reheat. Season to taste with salt and pepper and garnish with Italian parsley. Drain penne and transfer to a bowl. Top with chicken and broccoli saute and serve.
ITALIAN SMOTHERED CHICKEN WITH CRISPY PROSCIUTTO
It's almost hard to believe that something that tastes this good and looks this impressive can be this easy - but it's true. Sautéed chicken breasts are nestled in a wine-infused mushroom sauce and finished with a generous topping of crispy prosciutto for a showstopping dinner that's easy enough for any day of the week.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Season chicken breasts with salt and pepper. Place 1/3 cup flour in shallow bowl; dredge chicken breasts in flour, shaking off any excess.
- In deep 12-inch nonstick skillet, heat 1 tablespoon of the butter and 1 tablespoon of the oil over medium-high heat. Add prosciutto; cook and stir about 2 minutes or until crispy. Using slotted spoon and leaving as much of the fat as possible in skillet, transfer prosciutto to plate, and set aside.
- Add chicken breasts to hot skillet; cook over medium heat about 5 minutes on each side or until browned. Transfer to plate.
- Add additional 1 tablespoon butter and 1 tablespoon oil to skillet; heat over medium-high heat. Add mushrooms; cook about 4 minutes or until they begin to brown. Add onion; cook about 6 minutes or until softened. Add garlic; continue to cook another minute.
- Sprinkle 2 tablespoons flour over vegetables; cook and stir 2 minutes.
- Add wine; cook and stir until almost evaporated. Stir in broth; heat to boiling. Reduce heat to medium-low; return chicken breasts to skillet. Cook 10 to 15 minutes or until chicken is cooked through (at least 165°F) and sauce is thickened. Top each serving with crispy prosciutto. Serve over cooked pasta, if desired.
Nutrition Facts : Calories 440, Carbohydrate 17 g, Cholesterol 130 mg, Fat 3, Fiber 1 g, Protein 47 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1140 mg, Sugar 3 g, TransFat 0 g
CHICKEN SAUTé WITH WHITE WINE
Provided by James Beard
Categories Wine Chicken Poultry Sauté White Wine Spring House & Garden
Yield Serves 4
Number Of Ingredients 6
Steps:
- Brown the chicken pieces in the butter, turning each piece to color evenly. When browned, season to taste with salt and pepper and add 1/2 to 3/4 cup white wine. Reduce heat and continue cooking until chicken is tender. You may cover the pan during part of the cooking time, which speeds the process, or cook uncovered. Any additional flavorings that you choose may be added during the cooking and the chicken pieces should be turned over once or twice to bathe them thoroughly in the flavorings and juices. When the chicken is tender and cooked, remove it to a hot platter. Rinse the pan with a little additional wine and let it cook down with the juices for a few minutes. Pour pan juices over the chicken and garnish with a little parsley or chives.
- Drink the same wine you used in the cooking: Pouilly Fuissé, Meursault, or White Pinot from California.
INSTANT POT® ITALIAN CHICKEN
Super easy Instant Pot® Italian chicken recipe. Serve over rice or mashed potatoes.
Provided by THEHOLLANDS
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter to melt; then add garlic and saute for about 1 minutes. Add chicken, mushrooms, and 1 package of salad dressing mix. Pour broth over top.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Take chicken out and shred with 2 forks.
- Select Saute function. Add cream of chicken soup, remaining Italian dressing mix packet, and cream cheese; stir to mix. Add shredded chicken back in. Heat through, stirring occasionally, for 5 minutes. Serve.
Nutrition Facts : Calories 407.9 calories, Carbohydrate 14.5 g, Cholesterol 117 mg, Fat 28.7 g, Fiber 0.8 g, Protein 21.8 g, SaturatedFat 15.8 g, Sodium 2736.2 mg, Sugar 6.4 g
ITALIAN CHICKEN SAUTE
This is a simple, easy to fix recipe I got off the back of a can of Del Monte Spaghetti sauce. Simple but tasty! (Note: You could use whatever spaghetti sauce you want, but I do highly recommend Del Monte's Four Cheese sauce. It it one of my favorites. I like it better than some of the more expensive sauces, of course with the exception of Classico!)
Provided by mjerusha
Categories Chicken Breast
Time 23m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cook diced bacon in large skillet over medium-high heat 2 minutes (bacon will not be done). Remove bacon from skillet and set aside.
- Flatten chicken slightly with palm of hand. Place chicken in bacon drippings in skillet; cook over medium heat 6 minutes on each side or until chicken is done; drain.
- Add spaghetti sauce, cooked bacon, and garlic to skillet; simmer, uncovered, 5 minutes longer. Serve with pasta or rice and garnish with Parmesan cheese, if desired.
Nutrition Facts : Calories 380.7, Fat 16.4, SaturatedFat 4.4, Cholesterol 83.8, Sodium 1221.5, Carbohydrate 22.6, Fiber 0.8, Sugar 17.6, Protein 33.8
ITALIAN CHICKEN WITH MUSHROOM-AND-WINE SAUCE
Provided by Nancy Grubin
Categories Chicken Mushroom Onion Bake Sauté Dinner Bell Pepper White Wine Bon Appétit Colorado Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Sprinkle chicken with salt and pepper. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add 3 chicken breasts, skin side down; sauté until skin is brown, about 3 minutes. Transfer chicken, skin side up, to 15x10x2-inch glass baking dish. Repeat with remaining chicken.
- Heat remaining 2 tablespoons oil in same skillet over medium-high heat. Add mushrooms, onions and bell pepper. Sauté until vegetables are tender and mushrooms begin to brown, about 12 minutes. Add wine; boil 2 minutes. Add broth and seasoning mix and bring to boil. Pour sauce over chicken.
- Cover dish with foil. Bake chicken 25 minutes. Uncover and bake until chicken is cooked through and sauce thickens, about 15 minutes longer.
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