Chicken Gabriella Food

CHICKEN GABRIELLA

Steps:

• Put the chicken pieces in a 12-inch skillet (preferably nonstick) with a lid, along with the chopped onions, rosemary, and sage. Stir well to coat the chicken with the onion and herbs. Add enough olive oil to coat all of the chicken pieces, but not so much that it pools in the skillet. Sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper.
• Set the skillet over medium heat. Cook until the onions are very soft and the chicken and onions have turned golden brown, about 20 minutes. If the onion begins to brown too fast, turn down the heat. Add the wine and bring to a boil. Reduce the heat, cover the pan, and simmer gently until the chicken is tender, about 20 minutes. Squeeze the lemon over, taste for salt and pepper, and serve.

CHICKEN GABRIELLA

Steps:

• Put the chicken pieces in a 12-inch skillet (preferably nonstick) with a lid, along with the chopped onions, rosemary, and sage. Stir well to coat the chicken with the onion and herbs. Add enough olive oil to coat all of the chicken pieces, but not so much that it pools in the skillet. Sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper.
• Set the skillet over medium heat. Cook until the onions are very soft and the chicken and onions have turned golden brown, about 20 minutes. If the onion begins to brown too fast, turn down the heat. Add the wine and bring to a boil. Reduce the heat, cover the pan, and simmer gently until the chicken is tender, about 20 minutes. Squeeze the lemon over, taste for salt and pepper, and serve.

CHICKEN GABRIELLA

Steps:

• Put the chicken pieces in a 12-inch skillet (preferably nonstick) with a lid, along with the chopped onions, rosemary, and sage. Stir well to coat the chicken with the onion and herbs. Add enough olive oil to coat all of the chicken pieces, but not so much that it pools in the skillet. Sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper.
• Set the skillet over medium heat. Cook until the onions are very soft and the chicken and onions have turned golden brown, about 20 minutes. If the onion begins to brown too fast, turn down the heat. Add the wine and bring to a boil. Reduce the heat, cover the pan, and simmer gently until the chicken is tender, about 20 minutes. Squeeze the lemon over, taste for salt and pepper, and serve.

GABRIELLA'S CHICKEN PARMESAN

Steps:

• 1. Position rack in center of oven and preheat to 400. Lightly oil a jelly roll size baking dish, 15 x 10 inches. Bring a large pot of lightly salted water to boil over high heat.
• 2. One at a time, put half a chicken breast between two plastic storage bags. Pound with flat side of meat pounder or rolling pin til meat is about 1/2 inch thick. Season chicken with salt and pepper.
• 3. Put flour in shallow bowl. In another shallow bowl, beat eggs with 2 Tbsp. water. Put breadcrumbs in third bowl. Put a platter next to the breadcrumbs.
• 4. One at a time, coat chicken with flour, shaking off excess flour. Dip in beaten egg mixture to coat, letting excess egg drip back into dish. Roll in breadcrumbs. Put on platter. Let breaded chicken stand for 10 minutes to set coating.
• 5. Heat oil in large skillet over medium heat. In batches, add chicken to skillet land cook, turning once, til golden brown on both sides, 5 to 6 minutes. Transfer chicken to prepared baking dish.
• 6. Pour tomato sauce around chicken in baking dish. Sprinkle mozzarella and Parmigiano cheeses over chicken. Bake til cheese melts, about 8 minutes
• 7. Meanwhile, just before serving, add pasta to water and cook as pkg. directs til al dente. Drain well. Transfer pasta to six deep bowls. Top each with equal amounts of the sauce and a chicken breast half. Sprinkle with parsley. Serve hot with extra grated Parmigiano cheese to pass. For the skinny variation, don't use the flour, eggs or breadcrumbs, and do not bread the chicken. Saute chicken in nonstick skillet over medium heat without any oil til browned on both sides and the chicken feels firm when pressed in center, about 6 minutes. Transfer to baking dish, add tomato sauce. Sprinkle each chicken breast with 1 Tbsp. fresh grated Parmigiano Reggiano and omit the mozzarella.Source: unknown

CHICKEN GABRIELLA

Steps:

• Put the chicken pieces in a 12-inch skillet (preferably nonstick)
• with a lid, along with the chopped onions, rosemary, and sage. Stir well to coat the chicken with the onion and herbs. Add enough olive oil to coat all of the chicken pieces, but not so much that it pools in the skillet. Sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper.
• Set the skillet over medium heat. Cook until the onions are very soft and the chicken and onions have turned golden brown, about 20 minutes. If the onion begins to brown too fast, turn down the heat.
• Add the wine and bring to a boil. Reduce the heat, cover the pan, and simmer gently until the chicken is tender, about 20 minutes. Squeeze the lemon over, taste for salt and pepper, and serve.
• Reprinted with permission from Delicious Memories by Anna Boiardi and Stephanie Lyness, copy; 2011 Stewart, Tabori & Chang

CHICKEN GABRIELLA RECIPE - (4.6/5)

Steps:

• Put the chicken pieces in a 12-inch skillet (preferably nonstick) with a lid, along with the chopped onions, rosemary, and sage. Stir well to coat the chicken with the onion and herbs. Add enough olive oil to coat all of the chicken pieces, but not so much that it pools in the skillet. Sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper. Set the skillet over medium heat. Cook until the onions are very soft and the chicken and onions have turned golden brown, about 20 minutes. If the onion begins to brown too fast, turn down the heat. Add the wine and bring to a boil. Reduce the heat, cover the pan, and simmer gently until the chicken is tender, about 20 minutes. Squeeze the lemon over, taste for salt and pepper, and serve