THE BEST CHICKEN MARSALA
This classic Italian-American dish is a nostalgic reminder of large family dinners of a bygone era. It's the ultimate crowd pleaser. The flavors from the marsala and cremini mushrooms bring a sweet earthiness to the sauce that really elevates simple seared chicken breasts.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Set a wire rack inside a rimmed baking sheet. Cut two 12-inch sheets of plastic wrap.
- Cut the chicken breasts in half lengthwise, making 6 roughly equal pieces; they should look like large chicken tenders. Place one sheet of plastic on a clean cutting board. Put a chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4 inch thick and 6 to 8 inches long. Transfer to the wire rack. Repeat with the remaining chicken pieces. Liberally sprinkle the chicken with salt and pepper.
- Mix the flour with 1 1/2 teaspoons salt and a generous amount of pepper in a shallow bowl or plate. Dredge the cutlets in the seasoned flour, shaking off any excess. Heat 3 tablespoons of the oil in a large skillet over medium-high heat until very hot, about 1 minute. Sear 3 cutlets until golden brown, about 2 minutes per side. Transfer the cutlets to a plate. Add the remaining 1 tablespoon of oil to the pan and sear the remaining 3 cutlets until golden brown, about 2 minutes per side. It's ok if the chicken is not completely cooked through; it will finish cooking in the sauce.
- Add the mushrooms and 1/2 teaspoon salt to the same pan and cook, stirring and scraping up any browned bits, until the mushrooms are slightly softened and just beginning to release some liquid, 3 to 4 minutes. (The mushrooms will soak up the oil quickly and dry up the pan; that's ok, more liquid will release as they cook longer.) Add the shallots and cook, stirring and scraping up any browned bits, until starting to soften, 3 to 4 minutes.
- Remove the pan from the heat. Pour in the wine and 1/2 cup water. Return the pan to high heat and bring to a boil. Reduce the heat to medium and simmer until the liquid reduces by a third and starts to thicken, 6 to 7 minutes. Whisk in the butter and continue whisking until it is melted and the sauce has thickened, 1 to 2 minutes.
- Add the cutlets and any accumulated juices to the pan and cook, flipping halfway through, until the chicken is cooked through and the sauce has thickened, about 2 minutes.
- Remove the chicken to a platter and stir the parsley into the sauce. Pour the sauce over the chicken and garnish with more parsley.
THE BEST CHICKEN PARMESAN
Chicken Parmesan should have, well, Parmesan. So we not only topped ours with it, we added it to the crust for even more flavor and texture. For the coating, we prefer to start with plain breadcrumbs and enhance them with our favorite flavors. And our very simple, classic Italian-American tomato sauce has a bright and tomato-y flavor that cuts through the richness of the chicken and pasta.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Set a wire rack inside a rimmed baking sheet. Line another rimmed baking sheet with foil. Cut two 12-inch sheets of plastic wrap.
- Cut the chicken breasts in half lengthwise, making 4 roughly equal pieces; they should look like large chicken tenders. Place one sheet of plastic on a clean cutting board. Put one chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4-inch thick. Transfer to the wire rack. Repeat with the remaining chicken, one piece at a time. Liberally sprinkle with salt and pepper.
- Put the flour in a pie plate and dredge the chicken 1 piece at a time, turning to coat and packing the flour into the crevices. Shake to remove any excess and return to the rack. Repeat with the remaining chicken.
- Whisk the breadcrumbs, 1/4 cup of the Parmesan, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a medium bowl until combined. Whisk the milk and egg in a medium bowl until combined. Dip the dredged chicken into the milk mixture, allowing any excess to drip off. Then pack the seasoned breadcrumbs firmly onto the chicken. Very gently
- shake off any excess and return to the rack. Refrigerate uncovered at least 30 minutes and up to 12 hours.
- Meanwhile, make the sauce. Heat 1/3 cup of the oil in a large pot over medium-high heat. Add the garlic, oregano and red pepper flakes and cook until very fragrant but not brown, about 1 minute. Add the tomatoes, basil and 1 teaspoon salt. Bring to a boil and then reduce to a simmer and cook, uncovered, until the tomatoes are very tender and the liquid has reduced by half, about 30 minutes. Smash the tomatoes with a potato masher until almost smooth; it's ok if it's a little chunky. Season with salt.
- Heat the remaining 1/2 cup oil in a large skillet over medium-high heat. Add 2 cutlets and cook until the coating is golden brown, about 1 minute per side; the chicken will not be cooked through. Transfer to the foil-lined baking sheet in a single layer 3 inches apart. Repeat with the remaining cutlets.
- Arrange an oven rack directly under the broiler and preheat to high. Arrange the chicken in a single layer on the prepared baking sheet, spaced 3 inches apart. Top each cutlet with 2/3 cup of the sauce and spread evenly to coat. Sprinkle each cutlet with 1 tablespoon of the Parmesan and 1/2 cup mozzarella. Broil until the cheese melts and starts to brown in spots, 2 to 3 minutes.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the spaghetti, stirring occasionally, until al dente. Drain and transfer to the remaining sauce. Gently stir until the sauce coats the pasta. Transfer the spaghetti to a serving dish and top with the chicken. Sprinkle with more Parmesan and serve with torn basil.
ANN'S ITALIAN CHICKEN
This recipe is my mother's and it was handed down to me. It's one of my favorite recipes. It's really good.
Provided by angelkitty1975
Categories Chicken Breast
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven 375°.
- Take a medium bowl beat eggs with 3 tablespoons of milk and set aside.
- In another medium bowl put bread crumbs in the bowl.
- Take a skillet put some oil in the skillet.
- Turn the stove on medium heat.
- Take the chicken and roll it in the egg mixture and then roll it in the bread crumbs.
- Cook chicken on both side till lightly brown.
- When that's done, put in a 9x13-inch baking dish or pan.
- Open the spaghetti sauce and pour it on top of the chicken; sprinkle cheese on top.
- Put it the 375° oven and bake for 15 to 20 minutes.
Nutrition Facts : Calories 616.8, Fat 33.7, SaturatedFat 11.8, Cholesterol 270.7, Sodium 1033.7, Carbohydrate 16.6, Fiber 0.5, Sugar 10.8, Protein 58.7
ITALIAN RICE WITH CHICKEN
This one-pan dish is simple, but really looks the business when you're trying to impress
Provided by Lesley Waters
Categories Dinner, Lunch, Main course, Supper
Time 40m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/fan 180C/gas 6. Heat the oil in a large, shallow ovenproof pan, add the chicken and cook for 3-4 mins until golden all over. Remove from pan and set aside.
- Add the onion and peppers, and cook for 3 mins or until lightly golden. Tip in the garlic and fry for a min. Stir in the rice, then the tomatoes, stock and reserved chicken. Turn up the heat and bring to the boil before transferring to the oven to cook, uncovered, for 20 mins. Season to taste and drizzle over the pesto before serving.
Nutrition Facts : Calories 620 calories, Fat 22 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 62 grams carbohydrates, Fiber 6 grams fiber, Protein 49 grams protein, Sodium 1.5 milligram of sodium
RUTH ANN'S FRIED CHICKEN
Don't be afraid. Just be prepared: long sleeves, apron, potholders, a long-handled turning fork and a quick jump out of the way when the chicken pops. And pop it will. If it doesn't, the oil isn't hot enough. And if the oil isn't hot enough, the chicken will be greasy. When properly fried, the chicken will be perfectly crisp and you will have more oil than you started with (rendered chicken fat).
Provided by nina6876
Categories Chicken Breast
Time 11h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Trim chicken of excess fat. Put in large bowl, add salt and cover with buttermilk. Chill overnight or for at least 4 hours.
- Drain chicken in a colander.
- Put flour and seasonings (feel free to add other herbs to the mix. Ruth Ann was a purest, but didn't object to a little dried thyme or cayenne on occasion.) in a large paper or plastic bag. Add chicken and shake.
- Choose a skillet at least 12 inches in diameter and 3 inches deep, that can be covered. Add enough oil, or oil and lard, or lard and butter, or oil and butter, to come to a depth of about 1/2 inch. Turn heat to medium-high. Be aware that butter burns faster than oil or lard, but it adds indescribable flavor. High quality lard is hard to find. Crisco may be substituted. If you are using butter, skim any foam as it rises to the top.
- When oil is hot (a pinch of flour will sizzle) raise heat to high. Slowly add chicken pieces (if you add them all at once, tempurature will plummet and chicken will be greasy). Cover skillet and reduce heat to medium high, and cook for 7 minutes. Repeat with remaining chicken until all is fried.
- Uncover skillet, turn chicken and continue to cook, uncovered for another 7 minutes. Turn chicken again and cook for about 5 minutes more, turning as necessary to ensure that both sides are golden rown.
- Remove chicken from skillet and drain on paper towels. Serve hot, warm or at room temperature. Refrigerating makes fried chicken soggy, but if you do have leftovers, soggy fried chicken makes a great addition to a green salad, just remove skin, slice and toss with a simple vinegrette, mandarin orange slices and toasted almonds.
Nutrition Facts : Calories 1240, Fat 64.1, SaturatedFat 18.9, Cholesterol 367.6, Sodium 4085.7, Carbohydrate 60.3, Fiber 1.9, Sugar 12.1, Protein 98.8
ITALIAN CHICKEN BAKE
Use up leftover roast chicken in this tomato bake with mozzarella cheese and crispy breadcrumb topping
Provided by Sarah Cook
Categories Dinner, Main course
Time 1h
Number Of Ingredients 10
Steps:
- Fry the onion and garlic in the oil until softened. Add the oregano, tomatoes and sugar, a little splash of vinegar and some salt and pepper, then simmer for 20 mins until the sauce is really thick. Stir in the chicken and transfer to a baking dish.
- Heat oven to 220C/200C fan/gas 7. Tear over the mozzarella in chunks, then scatter over with the breadcrumbs with a bit more ground pepper. Bake for 20 mins until the chicken is piping hot through and the top is golden and bubbling. eat with mash, jacket potatoes, rice or pasta.
Nutrition Facts : Calories 475 calories, Fat 25 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 16 grams sugar, Fiber 4 grams fiber, Protein 44 grams protein, Sodium 0.9 milligram of sodium
ANNE'S CROCK POT CHICKEN
I don't remember where I got this recipe, but it's been a family favorite. The sauce is good over rice, noodles, or mashed potatoes.
Provided by lazyme
Categories Chicken
Time 6h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Wash chicken and pat dry.
- Brush with butter.
- Sprinkle with salt and pepper.
- Place in crock pot.
- Sprinkle with dry salad mix.
- Cover and cook on low for 5 to 6 hours.
- About 3/4 hour before serving, mix soup, cream cheese, wine, and onion in small saucepan.
- Cook until smooth. Pour over chicken in pot.
- Cover and cook for 30 minutes on low.
- Serve with sauce.
ANN'S CHICKEN
This is quick, easy and tasty. Ann (my sis) likes it because she can enjoy it and not worry about lactose. It's also good cold for a picnic.
Provided by CCLady
Categories Chicken
Time 50m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Blend mustard and sour cream thoroughly.
- Brush mixture on chicken.
- Roll in bread crumbs.
- Line 13"x9" pan with non-stick foil.
- Place chicken on foil.
- Bake at 425º 40-45 minutes or till chicken is cooked through.
Nutrition Facts : Calories 702.8, Fat 37.2, SaturatedFat 13, Cholesterol 193.1, Sodium 448, Carbohydrate 27.6, Fiber 1.6, Sugar 2.3, Protein 60.7
More about "anns italian chicken food"
20 BEST ITALIAN CHICKEN RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
4.9/5 (14)Published Jan 28, 2022Category Chicken, Recipe Roundup
- Chicken Parmesan Meatballs. Since chicken parmesan is one of my favorite meals ever, I was super excited to try this dish. I love that the meatballs are breaded, giving them a wonderful golden crunch.
- Chicken Piccata (Easy Recipe) Chicken piccata is a lovely light dish with hints of lemon and wine, along with salty capers for excellent balance. You’ll start by cooking the chicken in butter, then use the leftover juices to make the sauce.
- Creamy Italian Chicken & Pasta Skillet. Believe it or not, the base for this creamy pasta sauce is Kraft Zesty Italian Dressing. I’ve used it to marinate chicken and fish before, but never like this!
- Creamy Garlic Parmesan Chicken. This 20-minute chicken dish needs just a handful of pantry basics. Be sure to have the cream at room temperature, so it doesn’t curdle on the heat, and don’t be afraid to add extra garlic.
- Italian Chicken Strips. Chicken strips aren’t exactly an Italian delicacy, but they’re a favorite in almost every household, so I had to include them on this list.
- Chicken Cacciatore. If you need an easy one-pot meal to impress your family and friends, this is it. It’s vibrant, full of fresh veggies, and packed with juicy chicken thighs.
- Creamy Lemon Chicken Pasta. Creamy lemon pasta in under 30 minutes? Sign me up! Unlike the garlic and parmesan dish above, the sauce for this is much more flavorful.
- Chicken and Red Pepper Pasta. Marinara is a terrific sauce that’s smooth, tangy, scrumptious, and great on everything from pizza and pasta to chicken and mozzarella sticks.
- Sheet Pan Italian Chicken with Potatoes and Peppers. Nothing beats juicy chicken with comforting potatoes and colorful peppers. Not only does it look fantastic and taste terrific, but it’s super affordable to boot.
- Clinton Kelly’s Chicken Thigh Osso Bucco. Osso Bucco is typically made with veal shanks, which are neither cheap nor readily available. Luckily, the braising liquid of white wine, chicken stock, rosemary, and thyme works even better with chicken.
ITALIAN CHICKEN CASSEROLE RECIPE - BBC FOOD
From bbc.co.uk
ITALIAN CHICKEN MAIN DISH RECIPES
From allrecipes.com
ITALIAN CHICKEN RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
OFFERS « ANN'S ITALIAN RESTAURANT
From annsitalian.com
ITALIAN BAKED CHICKEN AND POTATOES - BEST COMFORT FOOD!
From youtube.com
ANN'S ITALIAN RESTAURANT HALES CORNERS, WI 53130 - MENU, 160 …
From restaurantji.com
CHICKEN STICKS « ANN'S ITALIAN RESTAURANT
From annsitalian.com
CHICKEN CACCIATORE RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
ANN'S ITALIAN RESTAURANT
From annsitalian.com
CHICKEN PARMAGIANA SANDWICH « ANN'S ITALIAN RESTAURANT
From annsitalian.com
50 ITALIAN CHICKEN RECIPES THAT'LL MAKE YOU SAY "MAMMA …
MENUS FOR ANN'S ITALIAN RESTAURANT - SINGLEPLATFORM
From places.singleplatform.com
PIZZA « SECTIONS « ANN'S ITALIAN RESTAURANT
From annsitalian.com
CHICKEN CACCIATORE « ANN'S ITALIAN RESTAURANT
From annsitalian.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love