Chicken San Remo Food

PENNE SAN REMO (INSPIRED BY BUCA DI BEPPO)

Steps:

• Cook Penne pasta according to packaging instructions (add salt.) Drain and set aside.
• Use a meat tenderizer to pound the meat to an even thickness (about 1/2 to 3/4 inch.) Cut the chicken breast in half, length wise.
• For breading the chicken breasts, combine flour, italian seasoning, salt, black pepper. Dredge chicken breasts on both sides with the flour mixture.
• In a large skillet, over medium heat, heat olive oil and butter then sauté the chicken on both sides, 3-5 minutes per side or until it turns golden brown.
• Remove the chicken from the pan and slice chicken into thin, bite-sized pieces about (3/8" thick.) Set aside. Remove as much of the cooked oil from the skillet and replace with fresh olive oil reserved for the sauce.
• Add minced garlic, sun-dried tomatoes, and artichokes. Stir for about 2 minutes.
• Sprinkle the pan with the flour reserved for thickening the sauce. Stir until all ingredients are covered with flour, about 30 seconds.
• Add the white wine and bring it to a boil. Once boiling, lower the heat to low medium and simmer for 2-3 minutes.
• When much of the wine has evaporated or the sauce starts to thicken,raise the heat to medium and add the cream and stir for 30-45 seconds until well incorporated.
• Add the parmesan cheese and stir to incorporate all the ingredients (cheese melts into the sauce).
• Add the green peas and stir for about three minutes.
• Add the sliced chicken and the pasta to the pan and mix with the sauce. Make sure the pasta is thoroughly coated with the sauce. Enjoy.

COPYCAT OLIVE GARDEN CHICKEN SAN REMO

Steps:

• Heat oil in large pot over medium high heat.
• Add peppers, onions, mushrooms and saute, stirring constantly for 15-20 minutes.
• Add garlic, cook 2 minutes.
• Stir in tomatoes, herbs, wine and bouillon.
• Lower heat and let simmer while preparing chicken.
• Heat 1 Tablespoon olive oil in a lrage non-stick skillet.
• Dredge chicken in flour and saute until golden. (Do not crowd skillet, and add more olive oil as necessary).
• As pieces brown, add to tomato-pepper sauce.
• When all pieces have been added, cover and simmer for 10 minutes to finish cooking chicken.
• Serve sauce over pasta.

CHICKEN SAN REMO

Steps:

• CHICKEN: Heat oil in skillet.
• Mix flour, salt& pepper.
• Light beat egg& water.
• Dredge each chicken piece in flour, then dip each side of chicken in egg wash.
• Place in pan in single layer& saute to a golden brown, turning once.
• about 2 min.
• per side.
• Transfer to a baking pan just large enough to hold the chicken in a single layer.
• Tent with foil to keep warm.
• Preheat broiler SAUCE: Wipe out the skillet& add oil over med heat Add shallots& spinach; saute until spinach is completely wilted.
• Stir in chick broth, wine and cream.
• Bring to boil& cook 12 minutes until reduced by half Season with cayenne& salt Remove foil& spoon sauce over chick breasts.
• Divide the mozzarella over the tops of each piece of chick.
• Broil chicken 4 to 5 inches from the heat 2 to 3 minutes or until cheese bubbles& is light golden brown.

CHICKEN SAN REMO RECIPE

Steps:

• Directions 1Heat oil in large pot over medium high heat. 2Add peppers, onions, mushrooms and saute, stirring constantly for 15-20 minutes. 3Add garlic, cook 2 minutes. 4Stir in tomatoes, herbs, wine and bouillon. 5Lower heat and let simmer while preparing chicken. 6Heat 1 Tablespoon olive oil in a lrage non-stick skillet. 7Dredge chicken in flour and saute until golden. (Do not crowd skillet, and add more olive oil as necessary). 8As pieces brown, add to tomato-pepper sauce. 9When all pieces have been added, cover and simmer for 10 minutes to finish cooking chicken. 10Serve sauce over pasta.