Chicken Caruso Recipes

CHICKEN CARUSO AND RICE

Steps:

• Prepare rice according to package directions; set aside.
• Cut chicken breasts into 1/4 inch strips.
• Sprinkle chicken strips with garlic salt and pepper to taste.
• In a large non-stick skillet, saute the chicken strips and celery in the melted butter for 4-5 minutes or until chicken is not pink.
• Add in the spaghetti sauce, Italian seasoning, and basil; stir to combine.
• Bring mixture to a boil; cover, lower heat, and simmer 10 minutes.
• Serve over rice.
• Sprinkle with Parmesan cheese.

SPAGHETTI CARUSO FOR 2

Steps:

• Flour the chicken livers, shaking off any excess and reserve on a plate.
• In a large, straight-sided skillet, heat 3 tablespoons EVO oil over medium heat. Add garlic and saute for 2 minutes.
• Add onions to skillet and saute for 3 minutes. Add 1 lb of livers and mushrooms; brown for 5 minutes.
• Add tomato paste, wine, canned tomatoes,parsley, thyme, basil, bay leaf, salt, pepper and sugar. Stir continuously until like pate. Lower heat, cover and simmer for 30 minutes- continue to stir ! Add 1/4 lb of halved livers the last 10 minutes.TASTE.
• Meanwhile, in a large pot, cook spaghetti according to package directions, adding remaining tablespoon of olive oil to the cooking water(optional). Drain.
• Place spaghetti on a heated serving platter and sprinkle with 1/2 cup Parmesan cheese. Spoon of the spaghetti sauce on top; toss.
• Serve immediately.
• From Mary Lombardi, Gurnee +larry#1 + Popsie:.

THE BEST CHICKEN CARUSO

Steps:

• Melt butter. Stir in chicken seasoned with pepper and garlic salt (or sprinkle on chicken while cooking). Cook 3 minutes or until chicken is white.
• Add spaghetti sauce and oregano (to taste). Cover and simmer for 15 minutes.
• Add celery and simmer uncovered for 15 minutes or until celery is desired tenderness. Serve over cooked white Minute rice.

SPAGHETTI CARUSO

Steps:

• Put the tomatoes and tomato paste into the container of a food processor or blender and blend to a fine puree. Set aside.
• Heat the olive oil in a skillet and add the mushrooms and cook, stirring, about 5 minutes. Sprinkle with garlic and stir. Add the tomato mixture and bring to a boil. Stir in the rosemary, oregano, salt and pepper. Cook about 15 minutes, stirring occasionally.
• Meanwhile, pick over the livers, cutting away dark spots and fibers. Cut each liver in half. Line a mixing bowl with a sieve and set aside.
• Bring a large amount of water to a boil to cook the spaghetti.
• Season the flour with salt and pepper. Dredge the livers in the flour, shaking off the excess.
• Heat the corn oil in a heavy skillet and add half of the livers at a time. Cook over high heat, stirring the livers until browned and crisp, about 3 minutes per batch. As the livers are browned, transfer them to the sieve. Continue cooking until all the livers are cooked and drained.
• Pour the fat from the skillet and wipe it clean. Add half of the butter to the skillet and cook until butter is melted and foamy. Add the livers and cook about one minute, tossing them in the hot butter.
• As the livers are cooked add the spaghetti to the boiling water. Cook, stirring, 5 minutes or longer until tender. Drain.
• Empty the spaghetti into a mixing bowl and add the remaining two tablespoons of butter and toss. Pour the mushroom and tomato sauce over the spaghetti and toss. Arrange the livers on top. Sprinkle with cheese and serve hot.

CHICKEN CARUSO

Steps:

• Season chicken with garlic salt and pepper. Sucte' in butter about 2 minutes. Stir in pasta sauce and Italian seasoning. Cover and simmer 10 minutes. Add celery and continue cooking till celery is tender crisp, albut 5-10 minutes. Serve over rice. Sprinke with parmesan cheese if desired.

CHICKEN CARUSO

Steps:

• 1. thaw, and cut up your chicken breasts into small to medium pieces usually about one inch by one inch, try and cut your chicken while its a little frozen makes it easyer to cut.
• 2. Melt the half a stick of butter in a large Pan then drop all of the chicken in, sprinkle the chicken with garlic salt. sear it till all the chicken is white on all sides..
• 3. Get a medium to large pot for your rice put in the suggested ammnt of water for the rice. (you can change the ammount of rice you cook its a great variable) Start up the rice to a boil. Turn off and cover for 5 minutes. Then fluff rice
• 4. Open the can of Chef boyardee spagetti sause, and pour it over chicken, with the butter and garlic still in the pan... pour a can full of water over it and let simmer for 5 minutes...
• 5. Serve Rice with sause and chicken poured over top, salt to taste.