Sauteed Chicken Margherita Recipes

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COPYCAT CHICKEN MARGHERITA



Copycat Chicken Margherita image

Chicken Margherita is the Olive Garden copycat you've been dying to make at home-and now you can with this mozzarella and tomato-loaded recipe.

Provided by Leah Maroney

Categories     Dinner     Entree

Time 40m

Yield 4

Number Of Ingredients 12

1 pound boneless, skinless chicken breast
1 teaspoon dried oregano
Salt and pepper
1 tablespoon olive oil
1/4 cup white wine
4 tablespoons butter
3 cloves garlic (minced)
2 tablespoons lemon juice
1/2 pound fresh mozzarella
1 cup pesto sauce
2 cups cherry tomatoes (quartered)
1/2 cup Parmesan cheese (grated)

Steps:

  • Gather the ingredients.
  • Season the chicken breasts with dried oregano, salt, and pepper. Preheat the oven to 400 F.
  • Heat the olive oil in a large cast-iron skillet or sauté pan on medium-high heat. Add the chicken to the pan and brown it on both sides for 3 to 5 minutes.
  • Remove the chicken from the pan and place it on a plate. Turn down the heat, add the white wine to the pan, and deglaze it by scraping at the browned bits on the bottom. Add the butter, garlic and lemon juice as well. Cook for 2 to 3 minutes, or until the butter is completely melted and the garlic is fragrant.
  • Add the chicken back to the pan and top each piece with an equal amount of the fresh mozzarella. Place it in the preheated oven until the top of the cheese is melted and slightly browned.
  • Top each chicken breast with an equal amount of the pesto, cherry tomatoes, and Parmesan cheese. Serve immediately with a side salad, pasta, or bread to make it a complete meal.

Nutrition Facts : Calories 864 kcal, Carbohydrate 12 g, Cholesterol 189 mg, Fiber 2 g, Protein 57 g, SaturatedFat 23 g, Sodium 1158 mg, Sugar 3 g, Fat 65 g, ServingSize 4 chicken breasts (4 servings), UnsaturatedFat 0 g

SAUTEED CHICKEN BREASTS



Sauteed Chicken Breasts image

This is easy and quick. The sauce may be thickened and poured over each serving or served in bowls for a dipping sauce. The flavor is great!

Provided by Paka1931

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1 tablespoon butter or 1 tablespoon margarine
1/2 teaspoon dried thyme (regular or lemon)
1/4 teaspoon salt
1/2 teaspoon pepper
1 cup chicken broth or 1 cup chicken bouillon
1 medium onion, minced
1 -2 garlic clove, minced
1 teaspoon hot pepper flakes (optional)
4 boneless skinless chicken breasts, washed and trimmed

Steps:

  • Wash and trim chicken breasts.
  • Heat oil and butter in frying pan.
  • Brown chicken on both sides.
  • Remove from pan.
  • Add thyme, salt, pepper and onion to pan and cook about 2 minutes.
  • Add broth and mix well.
  • Return chicken to pan and cook covered for 15 minutes or until done.
  • Remove chicken to serving plate, keep warm.
  • Add the minced garlic and reduce the sauce by one half.
  • Add red pepper flakes and pour over chicken or pour into smaller dipping bowls.

CHICKEN BREASTS ALLA MARGHERITA



Chicken Breasts Alla Margherita image

Make and share this Chicken Breasts Alla Margherita recipe from Food.com.

Provided by PetsRus

Categories     Chicken Breast

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

3 whole boneless skinless chicken breasts
1/4 cup flour
1 teaspoon salt
1/8 teaspoon fresh ground black pepper
1 tablespoon butter
1 tablespoon vegetable oil
1/2 cup white wine
1/2 cup chicken broth
1 tablespoon brandy (optional)
2 ounces prosciutto ham, thinly sliced
4 ounces italian Fontina cheese, thinly sliced

Steps:

  • Cut each whole breast in half lengthwise.
  • Combine flour, salt and pepper; dredge chicken in flour mixture, shaking off excess.
  • Heat 1½ teaspoons each butter and oil over medium heat in a large frying pan.
  • When hot, place half of chicken in pan and sauté 2 to 3 minutes, or until lightly browned.
  • Transfer to a shallow, 2-quart glass baking dish.
  • Repeat with remaining butter, oil and chicken.
  • Remove from pan.
  • Pour wine, broth and brandy into hot pan.
  • Bring to a boil, reduce heat and simmer until slightly thickened, about 5 minutes.
  • Top each piece of chicken with slices of prosciutto and fontina.
  • Pour the wine sauce over the top.
  • Bake, uncovered, in a preheated 350-degree oven for 15 minutes or until chicken is cooked through and the cheese has melted.

Nutrition Facts : Calories 283.6, Fat 13.3, SaturatedFat 5.8, Cholesterol 102.6, Sodium 756.1, Carbohydrate 4.9, Fiber 0.1, Sugar 0.6, Protein 30.9

SAUTEED CHICKEN MARGHERITA



Sauteed Chicken Margherita image

Tender chicken breasts get loads of flavor from a simple pan sauce of white wine, onion and tasty drippings. I like to use thin breasts for this dish so it cooks faster in the skillet.

Provided by CookingONTheSide

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

4 boneless skinless chicken breast halves (about 1 1/4 pounds)
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 tablespoon oil
1/2 cup red onion, finely chopped
1 garlic clove, minced
1/4 cup white wine or 1/4 cup reduced-sodium chicken broth
3 plum tomatoes, sliced
1 tablespoon fresh basil, thinly sliced
basil sprig (optional)

Steps:

  • Sprinkle chicken with seasoning, salt and pepper.
  • In large nonstick skillet, heat oil over medium-high heat.
  • Add chicken; cook, turning once, until cooked through 8-10 minutes.
  • Remove to serving plates; cover with foil to keep warm.
  • To same skillet, add onion and garlic; cook until tender, 2-3 minutes.
  • Add wine; boil 1 minute.
  • Add tomatoes; cook just until heated through.
  • Arrange tomatoes over chicken; drizzle with sauce.
  • Sprinkle with sliced basil.
  • If desired, garnish with basil sprigs.

Nutrition Facts : Calories 190.5, Fat 5, SaturatedFat 0.9, Cholesterol 68.4, Sodium 371.3, Carbohydrate 4.6, Fiber 0.9, Sugar 2.2, Protein 27.9

STUFFED CHICKEN WITH MARGHERITA® CAPICOLA



Stuffed Chicken with Margherita® Capicola image

Savory Margherita® Capicola, fontina cheese and plump Portobello mushrooms enveloped in baked chicken breast over white wine sauce.

Provided by Margherita Meats

Categories     Trusted Brands: Recipes and Tips     Margherita® Meats

Time 40m

Yield 4

Number Of Ingredients 12

8 skinless, boneless chicken breast halves
16 slices Margherita® Capicola
16 slices fontina cheese
4 portobello mushrooms, sliced
8 toothpicks (to hold chicken cutlets together)
1 cup all-purpose flour for dredging
½ cup vegetable oil for frying
1 tablespoon unsalted butter
¼ cup white wine
1 cup chicken broth
2 tablespoons parsley
Salt and pepper to taste

Steps:

  • Butterfly the chicken breast so you are creating a pocket.
  • Place 2 slices of capicola, fontina cheese and 2 slices of portobello mushrooms. Fasten with a toothpick. Roll in all purpose floor.
  • Place oil in a large saute pan and heat on medium to high. Sear the flour coated chicken breasts until they become browned on all sides.
  • Set the browned chicken breasts in a Dutch oven or roasting pan, add butter, white wine, chicken stock, parsley, salt and pepper.
  • Bake for 7 minutes at 425 degrees, baste and cook for additional 7 minutes. Serve in center of plate, drizzle pan juices and garnish with parsley.

Nutrition Facts : Calories 1206.9 calories, Carbohydrate 33.8 g, Cholesterol 286.6 mg, Fat 77.9 g, Fiber 2.6 g, Protein 89.3 g, SaturatedFat 31.6 g, Sodium 1609.9 mg, Sugar 4 g

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