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.
ROMAN-STYLE CHICKEN
Giada De Laurentiis' Roman-Style Chicken, from Everyday Italian on Food Network, is the perfect make-ahead recipe; it tastes even better reheated the next day.
Provided by Giada De Laurentiis
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 16
Steps:
- Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.
- Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
- If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.
CHICKEN PICCATA
For dinner this week, make Giada De Laurentiis' famous Chicken Piccata recipe, a comforting Italian classic made with lemon, butter and capers.
Provided by Giada De Laurentiis
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
- In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
- Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
CHICKEN FLORENTINE STYLE
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly. Shake off any excess flour. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the chicken and cook until brown, about 5 minutes per side. Transfer the chicken to a plate and tent with foil to keep it warm.
- Melt 2 tablespoons of butter in the same skillet over medium heat. Add the shallots and garlic and saute until the shallots are translucent, stirring to scrape up any browned bits on the bottom of the skillet, about 1 minute. Add the wine. Increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce reduces by half, stirring often, about 3 minutes. Stir in the parsley. Season the sauce, to taste, with salt and pepper. Add the chicken and any accumulated juices to the sauce, and turn the chicken to coat in the sauce.
- Meanwhile, melt the remaining 2 tablespoons of butter in another large skillet over medium heat. Add the spinach and saute until heated through. Season the spinach, to taste, with salt and pepper. Arrange the spinach over a platter. Place the chicken atop the spinach. Pour the sauce over and serve.
CHICKEN CACCIATORE
Try Giada De Laurentiis' Chicken Cacciatore recipe, a rustic poultry-vegetable hunter's stew, from Everyday Italian on Food Network.
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
- In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.
- Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.
CHICKEN GILDA
This is a dish my italian mother-in-law came up with. It is so simple and so yummy! And it makes any kitchen smell great!
Provided by Suzanne P
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place chicken pieces in a glass dish, 9 x 13.
- In a medium bowl, mix together all marinade ingredients.
- Pour marinade over chicken pieces and marinate for at least 1/2 day or overnight (in refrigerator).
- Put everything, marinade and all, in a 350 oven and bake for 45 minutes.
- After 45 minutes, put under broiler to crisp chicken on all sides.
- Serve w/ pan drippings and mash potatoes.
CHICKEN TETRAZZINI FROM GIADA
Make and share this Chicken Tetrazzini from Giada recipe from Food.com.
Provided by smccall
Categories One Dish Meal
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Preheat the oven to 450.
- Use 1 tablespoon of the butter to grease a 13x9 inch baking dish.
- In a large, nonstick frying pan, melt 1 tablespoon of the butter and the oil.
- Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the pan and cook until pale golden. Transfer the chicken to a plate to cool slightly.
- In a large bowl, shred the chicken into bite size pieces.
- Add the mushrooms to the same frying pan. Saute until the liquid evaporates and the mushrooms become pale golden, about 12 minutes. Transfer the mushroom mixture to the bowl with the chicken.
- Melt the remaining 3 tablespoons butter in the same pan. Whisk in the milk, broth, cream, nutmeg, 1 3/4 teaspoon salt, and 3/4 teaspoon pepper. Increase the heat to high. Cover the sauce and bring to a boil. Then simmer, uncovered, whisking often, until the sauce thickens slightly, about 1 minute.
- Bring a large pot of salted water to a boil. Add the linguine and cook. 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 to the prepared baking dish. In a small bowl, stir the cheese and bread crumbs to blend. Sprinkle over the casserole. Bake uncovered until golden brown on top - 25 minutes.
CHICKEN MILANESE
Provided by Giada De Laurentiis
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat a large skillet over medium heat.
- Season the pounded cutlets evenly on all sides with 1/2 teaspoon of salt. Place the flour, eggs and breadcrumbs in 3 separate, shallow bowls. Season the flour with 1/4 teaspoon salt, the eggs with 1/4 teaspoon salt and the breadcrumbs with 1/2 teaspoon salt. One at a time, dredge the seasoned chicken cutlets in the flour, then the egg mixture finishing with the breadcrumbs, pressing gently to make sure the breadcrumbs are evenly coating the chicken.
- Add the oil to the hot pan and heat another 10 seconds. Add the breaded chicken to the pan and cook for 4 to 5 minutes or until the first side is deep golden brown and the chicken is beginning to look cooked around the edges. Work in batches if needed. Flip the cutlets and continue to cook on the second side until golden brown and crispy, about 3 minutes longer. Remove the chicken to a wire rack and season with the remaining 1/4 teaspoon salt and pepper if desired. Serve hot with 1 or 2 lemon wedges and a small arugula salad, if desired.
More about "chicken gilda food"
GIADA’S MOST POPULAR RECIPES | GIADZY
From giadzy.com
Author The Giadzy KitchenEstimated Reading Time 1 min
10 BEST GIADA CHICKEN RECIPES - YUMMLY
From yummly.com
10 BEST GIADA DE LAURENTIIS CHICKEN RECIPES - YUMMLY
From yummly.com
10 BEST GIADA DE LAURENTIIS CHICKEN SOUP RECIPES | YUMMLY
From yummly.com
CRISPY CHICKEN TAQUITOS | GIADZY
From giadzy.com
Servings 8Estimated Reading Time 2 minsAuthor Giada De LaurentiisTotal Time 20 mins
- Add enough oil to a heavy bottom straight sided pan to come 2 inches up the sides. Place over medium heat and warm to 350 degrees on a deep fry thermometer.
- Meanwhile, in a medium bowl, mix together the chicken, cheese, cumin and salsa. Spoon about a 1/4 cup of the mixture into the center of each tortilla. Roll the tortillas tightly around the filling and secure with a toothpick. Working in batches of 2 or 3 at a time place the flautas in the hot oil and fry, flipping as needed to brown evenly, until crispy and golden brown, about 3 minutes. Using tongs, remove the taquitos to a paper towel lined plate to drain. Continue with the remaining taquitos. Serve along side salsa and sour cream for dipping if desired.
CHICKEN SCARPARIELLO RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
5/5 Total Time 40 minsServings 4
- Season the chicken with salt and pepper and dust with flour. In a large skillet, heat the oil until shimmering. Add the chicken and cook over high heat, turning once, until browned and crusty on both sides, about 10 minutes. Add the garlic and rosemary and cook for 3 minutes, until the garlic is lightly browned. Transfer the chicken to a platter, leaving the rosemary and garlic in the skillet.
- Add the stock to the skillet and cook over high heat, scraping up any browned bits, until reduced by half, about 5 minutes. Add the lemon juice and butter and swirl until emulsified. Return the chicken and any accumulated juices to the skillet. Add the peppers and cook, turning the chicken until coated in the sauce, about 3 minutes. Transfer the chicken and sauce to the platter and serve.
CHICKEN MARSALA (GIADA FROM FOOD NETWORK) RECIPE | RECIPE ...
From pinterest.com
5/5 (1)Servings 6
CHICKEN PARMESAN GIADA RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
3/5 Servings 4Cuisine ItalianCategory Main-Dish
GIADA DE LAURENTIIS LIGHTENS UP CHICKEN MILANESE AND …
From today.com
Author Giada De Laurentiis
WASTE NOT, WANT NOT WITH THESE LEFTOVER FOOD IDEAS | GIADZY
From giadzy.com
Author Lish SteilingEstimated Reading Time 4 mins
GIADA DE LAURENTIIS' GLUTEN-FREE CHICKEN MILANESE RECIPE
From today.com
4.2/5 (86)Category Entrées
CHICKEN CARBONARA | RECIPE | CHICKEN CARBONARA, CHICKEN ...
From pinterest.com
4.5/5 (471)Estimated Reading Time 1 minServings 6
GIADA’S CHICKEN CHILI | GIADZY
From giadzy.com
5/5 (2)Category Dinner, Main CourseAuthor Giada De LaurentiisCalories 508 per serving
GIADA DE LAURENTIIS’ LEMON CHICKEN PICCATA - THIS IS SUPER ...
From pinterest.com
4.7/5 (2.2K)Servings 4
CHICKEN AND BROCCOLI RABE PASTA | GIADZY
From giadzy.com
5/5 (2)Category Dinner, Main, Main Course, PastaAuthor Giada De LaurentiisCalories 428 per serving
SOUTHERN ITALIAN HERB CHICKEN | GIADZY
From giadzy.com
Author Giada De LaurentiisTotal Time 30 minsCategory Dinner, Main CourseCalories 354 per serving
CHICKEN POT PIE | RECIPE | POT PIES RECIPES, FOOD NETWORK ...
From pinterest.com
4.9/5 (1.2K)Servings 4
GLUTEN-FREE CHICKEN MILANESE | GIADZY
From giadzy.com
5/5 (1)Category Main, Main CourseAuthor Giada De LaurentiisCalories 482 per serving
SHRIMP PICCATA GIADA - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
DETAILS FOR CHICKEN PICCATA GIADA FOOD NETWORK AND RELATED ...
From affiliatejoin.com
CHICKEN WITH PROSCIUTTO GIADA - ALL INFORMATION ABOUT ...
From therecipes.info
GIADA DE LAURENTIIS' PRETZEL-CRUSTED CHICKEN FINGERS ...
From youtube.com
CHICKEN SCARPARIELLO GIADA DE LAURENTIIS RECIPES
From tfrecipes.com
COOK EASY CHICKEN CORDON BLEU WITH GIADA DE LAURENTIIS ...
From youtube.com
GIADA DE LAURENTIIS MAKES CHICKEN PICCATA | EVERYDAY ...
From vivarecipes.com
CHICKEN MARSALA BY GIADA - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
GIADA DE LAURENTIIS MAKES CHICKEN PICCATA | EVERYDAY ...
From youtube.com
AMALFI LEMON CHICKEN | RECIPE | FOOD NETWORK RECIPES ...
From pinterest.ca
GIADA DE LAURENTIIS IS SHARING HER HEALTHY COMFORT FOOD ...
From sheknows.com
FOOD NETWORK - GIADA'S CHICKEN MILANESE
From facebook.com
GIADA DE LAURENTIIS’ HEALTHY, 30-MINUTE PASTA HAS PROTEINS ...
From sheknows.com
LIGHTEN UP DINNER WITH GIADA DE LAURENTIIS’ CHICKEN MILANESE
From today.com
CHICKEN SCARPARIELLO GIADA - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
33 BEST GIADA - CHICKEN IDEAS | FOOD NETWORK RECIPES ...
From pinterest.com
VEGETARIAN BOLOGNESE GIADA : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
ITALIAN CHICKEN RECIPES GIADA
From tfrecipes.com
GIADA DE LAURENTIIS' GRILLED CHICKEN INVOLTINI | GIADA ...
From youtube.com
GIADA DE LAURENTIIS CHICKEN FRANCAISE RECIPES
From tfrecipes.com
SIMPLY GIADA | FOOD NETWORK
From foodnetwork.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