Pollo Bianco Recipes

CHICKEN WITH WHITE WINE (POLLO AL VINO BIANCO)

Steps:

• Dust chicken well with flour seasoned with salt and pepper. Heat the butter and oil in a large pan.
• Add chicken and fry until brown and crisp all over; remove to a plate.
• Add onion, garlic, carrots, celery, and ham to pan; sauté over low heat until soft but not brown.
• Add lemon juice, mushrooms, wine, chicken broth, salt, pepper, and rosemary; bring to a high simmer.
• Add browned chicken, lower heat and cover; simmer gently for 45 minutes or until chicken is fork tender.

FARFALLE DI POLLO AL SUGO BIANCO

Steps:

• 1. Do ahead: Make the Asiago sauce. In a medium saucepan, heat the heavy cream until it just starts to bubble, then whisk in the chicken bouillon powder and the shredded cheese. Blend 1/4 cup water and the cornstarch together then whisk into the cream sauce. Let the mixture thicken (must come to a low simmer), then remove from the heat and set aside, or let cool and refrigerate, covered, until ready to use. Bring the sauce back up to temperature very carefully by whisking frequently, until it just simmers for about 1 minute.
• 2. In a large skillet, melt the butter and saute the red onion, pancetta, and garlic. Let simmer until the vegetables are just softened. Add the green onions, grilled chicken, and the cooked pasta. Add the heavy cream to the pan, then add the Asiago sauce. Stir frequently to blend all the ingredients.
• 3. Pour the creamy pasta into warmed bowled and garnish with the chopped parsley.
• 4. Note: Substitute 4oz of regular bacon if you can't find pancetta; dice it and cook it before adding to the pasta sauce.

CHICKEN VINO BIANCO - TASTES JUST LIKE OLIVE GARDEN

Steps:

• Heat oil in skillet on med-high heat.
• Lightly dredge chicken breats in flour, season with salt and pepper and brown sides in skillet and remove onto plate until later.
• Stir in onions, garlic, and butter, cook until tender; then add mushrooms and cook until golden.
• Stir in wine and bring to a simmer.
• Return chicken to the pan, and cook over med-high heat until chicken is done; add tomatoes and cook until tender.
• Serve over cooked fetticuine or liguine noodles.