Smotheredchickenitaliano Recipes

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ITALIAN SMOTHERED CHICKEN WITH CRISPY PROSCIUTTO



Italian Smothered Chicken with Crispy Prosciutto image

It's almost hard to believe that something that tastes this good and looks this impressive can be this easy - but it's true. Sautéed chicken breasts are nestled in a wine-infused mushroom sauce and finished with a generous topping of crispy prosciutto for a showstopping dinner that's easy enough for any day of the week.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 4

Number Of Ingredients 12

4 boneless skinless chicken breasts (about 1 1/2 lb)
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup plus 2 tablespoons Gold Medal™ all-purpose flour
2 tablespoons butter
2 tablespoons vegetable oil
3 oz prosciutto, thinly sliced and cut crosswise into 1/2-inch strips
8 oz sliced mushrooms
1 medium yellow onion, cut in half and thinly sliced
3 cloves garlic, finely chopped
1/2 cup dry white wine
2 cups Progresso™ chicken broth (from 32-oz carton)

Steps:

  • Season chicken breasts with salt and pepper. Place 1/3 cup flour in shallow bowl; dredge chicken breasts in flour, shaking off any excess.
  • In deep 12-inch nonstick skillet, heat 1 tablespoon of the butter and 1 tablespoon of the oil over medium-high heat. Add prosciutto; cook and stir about 2 minutes or until crispy. Using slotted spoon and leaving as much of the fat as possible in skillet, transfer prosciutto to plate, and set aside.
  • Add chicken breasts to hot skillet; cook over medium heat about 5 minutes on each side or until browned. Transfer to plate.
  • Add additional 1 tablespoon butter and 1 tablespoon oil to skillet; heat over medium-high heat. Add mushrooms; cook about 4 minutes or until they begin to brown. Add onion; cook about 6 minutes or until softened. Add garlic; continue to cook another minute.
  • Sprinkle 2 tablespoons flour over vegetables; cook and stir 2 minutes.
  • Add wine; cook and stir until almost evaporated. Stir in broth; heat to boiling. Reduce heat to medium-low; return chicken breasts to skillet. Cook 10 to 15 minutes or until chicken is cooked through (at least 165°F) and sauce is thickened. Top each serving with crispy prosciutto. Serve over cooked pasta, if desired.

Nutrition Facts : Calories 440, Carbohydrate 17 g, Cholesterol 130 mg, Fat 3, Fiber 1 g, Protein 47 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1140 mg, Sugar 3 g, TransFat 0 g

SMOTHERED CHICKEN ITALIANO



Smothered Chicken Italiano image

Make and share this Smothered Chicken Italiano recipe from Food.com.

Provided by Redsie

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
4 boneless skinless chicken breasts
2 teaspoons canola oil
1 cup part-skim ricotta cheese
1 cup crushed tomatoes
4 slices part-skim mozzarella cheese

Steps:

  • In a small bowl, combine the oregano, garlic powder, 1/8 tsp salt and 1/8 tsp pepper; rub over chicken.
  • In a large nonstick skillet coated with nonstick cooking spray, brown chicken in oil for 3-4 minutes on each side.
  • Transfer to an 11x7 inch baking dish coated with nonstick cooking spray.
  • Combine ricotta cheese and remaining salt and pepper; spoon over chicken. Top with tomatoes.
  • Bake, uncovered, at 350F for 15 minutes. Top with cheese. Bake 5-10 minutes longer or until cheese is melted and chicken juices run clear.

Nutrition Facts : Calories 252.8, Fat 8.7, SaturatedFat 3.6, Cholesterol 87.5, Sodium 440.6, Carbohydrate 7.6, Fiber 1, Sugar 2.7, Protein 34.8

NORTHERN ITALIAN-STYLE CHICKEN CACCIATORE



Northern Italian-Style Chicken Cacciatore image

A Northern Italian hunter-style chicken dish. Serve over pasta.

Provided by Diana71

Categories     Chicken Cacciatore

Time 1h15m

Yield 8

Number Of Ingredients 13

1 (4 pound) whole chicken, cut into 4 pieces
2 tablespoons olive oil
1 (8 ounce) package mushrooms, chopped
1 medium onion, chopped
1 stalk celery, chopped
2 cloves garlic, minced
½ cup dry white wine
1 (14 ounce) can diced tomatoes
½ cup chicken broth
¼ cup chopped fresh parsley
1 teaspoon dried oregano
1 pinch red pepper flakes
salt and ground black pepper to taste

Steps:

  • Rinse chicken pieces and pat dry.
  • Heat oil in a large skillet over medium heat. Add chicken and brown, 4 to 5 minutes per side. Remove chicken to a plate.
  • Add mushrooms, onion, and celery to the pan drippings and sauté until soft, about 5 minutes. Add garlic and cook until fragrant, about 2 more minutes.
  • Return chicken to the skillet. Add white wine and cook until it has almost completely evaporated, 2 to 3 minutes. Add diced tomatoes, chicken broth, parsley, oregano, pepper flakes, salt, and pepper. Cover and simmer until chicken is no longer pink at the bone and the juices run clear, about 30 minutes.

Nutrition Facts : Calories 557.3 calories, Carbohydrate 5 g, Cholesterol 170.6 mg, Fat 37.8 g, Fiber 1.2 g, Protein 43.9 g, SaturatedFat 10.3 g, Sodium 317.6 mg

CHICKEN ITALIANO



Chicken Italiano image

Simple ingredients create a memorable weeknight meal.

Provided by Anonymous

Categories     Trusted Brands: Recipes and Tips     Land O'Lakes, Inc.

Time 25m

Yield 4

Number Of Ingredients 6

2 cups uncooked dried penne pasta
3 squares Italian Herb Saute Express® Saute Starter
1 pound boneless skinless chicken breasts
½ cup chopped onion
2 large tomatoes, chopped
¼ cup grated Parmesan cheese

Steps:

  • Cook pasta according to package directions; drain.
  • Melt 2 Saute Express® squares in 12-inch nonstick skillet over medium-low heat just until bubbles begin to form.
  • Add chicken.
  • Saute 13-18 minutes or until chicken is golden brown on both sides and done (165 degrees F). Remove from skillet.
  • Melt remaining 1 Saute Express® square in skillet. Add onions; cook 1-2 minutes or until softened. Toss in pasta and tomatoes to coat.
  • Slice chicken; serve over pasta. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 688.6 calories, Carbohydrate 89.7 g, Cholesterol 93.3 mg, Fat 20.2 g, Fiber 5.3 g, Protein 40 g, SaturatedFat 8.9 g, Sodium 545.6 mg, Sugar 7.1 g

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