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 ROMA
Make and share this Chicken Roma recipe from Food.com.
Provided by Recipe Junkie
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In 12" skillet, heat oil over medium-high heat and brown chicken.
- Drain.
- Stir in tomatoes, olives and garlic, then beefy onion soup mix blended with wine.
- Bring to a boil over high heat.
- Reduce heat to low and simmer covered 30 minutes or until chicken is done.
- Skim fat if necessary.
- Serve over hot noodles.
Nutrition Facts : Calories 488.2, Fat 33.3, SaturatedFat 8.4, Cholesterol 129.8, Sodium 966.6, Carbohydrate 9.9, Fiber 1.5, Sugar 4.4, Protein 33.6
SALTIMBOCCA DI POLLO ALLA ROMANA (PROSCIUTTO-STUFFED CHICKEN BREAST ROULADES)
Known as Saltimbocca alla Romana, these chicken breasts are a tasty second course, very easy to make, just a few ingredients are necessary but still delicious!
Provided by Aldo
Categories World Cuisine Recipes European Italian
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Place chicken breasts on a sheet of parchment paper. Lay 1 slice prosciutto and 1 sage leaf on each chicken breast. Roll chicken from the short end and secure with wooden skewers.
- Heat butter in a skillet over medium-high heat; add rolled chicken and cook until well browned, 2 to 3 minutes per side. Add wine, salt, and pepper; cook until chicken is no longer pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let rest for 5 minutes.
Nutrition Facts : Calories 224.4 calories, Carbohydrate 0.9 g, Cholesterol 84.9 mg, Fat 10.2 g, Fiber 0.1 g, Protein 26.5 g, SaturatedFat 4.4 g, Sodium 395 mg, Sugar 0.2 g
CHICKEN ALLA ROMANA
This is a tasty, easy chicken main dish that you can improvise with in lots of directions. Chicken thighs have more deep chicken flavor, so I used them, but breasts would work. Bone in or out works. Onions or no onions (my preference) works. Whatever color peppers you'd like to use works. Have fun!
Provided by Tomaso Basso
Categories Meat
Time 45m
Yield 1 piece, 6 serving(s)
Number Of Ingredients 16
Steps:
- Season the chicken with the salt and pepper.
- In a heavy large skillet, heat the olive oil over medium heat.
- When the skillet is hot, brown the chicken on both sides.
- When done, remove chicken and set aside.
- In the same warm skillet add peppers, prosciutto, mushroom slices and olives, about 5 minutes.
- Add the garlic cloves and scrape off the browned bits of chicken off the bottom of the skillet.
- Add the diced tomatoes, wine, broth and herbs, reduce heat and simmer for 30 minutes.
- If serving immediately, add the capers and stir to combine.
- If making ahead, transfer chicken and sauce to storage, cool, and refrigerate. Reheat to a simmer, stir in the capers and serve.
ITALIAN CHICKEN SKILLET
"Hearty and well-seasoned, this delicious chicken is sure to appeal to all palates," relates Shirley Thompson of Lane, Oklahoma.
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large skillet coated with cooking spray, saute chicken over medium heat until browned. Remove and keep warm. In the same skillet, saute celery, green pepper, onion and mushrooms until tender. , Return chicken to pan. Combine the remaining ingredients; pour over chicken and vegetables. Cover and simmer for 30 minutes. Uncover; simmer 10 minutes longer or until a thermometer reads 170°.
Nutrition Facts : Calories 184 calories, Fat 3g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 147mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges
SKILLET CHICKEN A LA KING
Put a rotisserie chicken to delicious use in this easy weeknight Skillet Chicken à la King with fresh mushrooms, garlic, egg noodles and cream cheese.
Provided by My Food and Family
Categories Cooked Chicken Recipes
Time 35m
Yield 4 servings, 1-1/2 cups each
Number Of Ingredients 9
Steps:
- Cook vegetables and garlic in covered nonstick Dutch oven or large deep nonstick skillet on medium-high heat 6 to 8 min. or until crisp-tender, stirring occasionally.
- Stir in broth; bring to boil. Add cream cheese spread; cook and stir on medium heat 2 to 3 min. or just until melted. (Do not let mixture come to boil.) Stir in noodles; simmer 5 to 7 min. or just until tender, stirring occasionally.
- Add chicken; cook 4 to 5 min. or until chicken is heated through, stirring frequently. Stir in parsley.
Nutrition Facts : Calories 370, Fat 19 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 130 mg, Sodium 700 mg, Carbohydrate 28 g, Fiber 3 g, Sugar 5 g, Protein 22 g
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