Broccoli Chicken Fettuccini Alfredo

Ingridients

1/2 pound dry fettuccine pasta

1 cup fresh chopped broccoli

2 tablespoons butter

1 skinless, boneless chicken breasts

1 (10.75 ounce) can condensed cream of mushroom soup

1/2 cup milk

1/2 cup grated Parmesan cheese

Directions

Bring a large pot of salted water to a boil. Add fettuccini pasta and cook for 8 to 10 minutes or until al dente, adding broccoli for the last 4 minutes of cooking. Drain.

Cut chicken breast meat into bite size pieces, trimming any fat off in the process. In a large skillet melt butter or margarine over medium heat. Add chicken and saute until well browned. Add soup, milk and cheese and stir all together. Add pasta/broccoli mixture and heat through. Serve hot.

Caper Chicken Cacciatore

Ingridients

1 (4 pound) chicken, cut into pieces

salt and pepper to taste

1/4 cup olive oil

2 onions, thinly sliced

1/2 cup fresh sliced mushrooms

1 (14.5 ounce) can stewed tomatoes

1 (10.75 ounce) can condensed cream of mushroom soup

1 cup white wine

1/4 cup pitted green olives

1/4 cup black olives

2 tablespoons capers

8 ounces pepperoni sausage, sliced

Directions

In a large skillet heat oil over medium heat. Season chicken pieces with salt and pepper to taste and brown chicken in hot oil. Remove chicken from skillet. Set aside.

In same skillet saute onions and mushrooms until translucent. Return chicken to skillet and add the tomatoes, soup and wine. When liquids start to simmer add the green olives, black olives, capers and pepperoni. Cover skillet and let simmer for 30 minutes.

Preheat oven to 350 degrees F (175 degrees C). Remove skillet cover, pour skillet mixture into a 9x13 inch baking dish and bake in preheated oven for about 15 minutes, until chicken is tender and juices run clear.

Coq au Vin alla Italiana

Ingridients

4 pounds dark meat chicken pieces

1 tablespoon vegetable oil

5 cloves crushed garlic

1/2 cup all-purpose flour

1 teaspoon poultry seasoning

3 (4 ounce) links sweet Italian sausage, sliced

1 cup chopped onion

3 carrots, sliced

1/2 pound fresh mushrooms, sliced

1/2 teaspoon dried rosemary

1 cup red wine

1 (14.5 ounce) can whole peeled tomatoes

salt and pepper to taste

Directions

Prep 10 m

Cook 50 m

Ready In 1 h

Add the wine and tomatoes; stir. Cover and let simmer over low heat for 25 minutes. Season with salt and pepper to taste and let simmer for another 10 minutes. Let cool covered for 10 minutes, then serve.

Garlic Wine Chicken

Ingridients

1 skinless, boneless chicken breast half - pounded thin

1 tablespoon vegetable oil

1/4 cup all-purpose flour

ground black pepper to taste

1/2 tablespoon chopped garlic

4 mushrooms, chopped

1/2 lemon

1 1/2 cups Chablis or other dry white wine

2 tablespoons butter, room temperature

2 ounces cooked angel hair pasta

Directions

Prep 15 m

Cook 10 m

Ready In 25 m

In a medium skillet, heat oil for frying. Dredge chicken breast in flour and place it in the hot skillet. Add pepper to taste. Cook until golden brown on one side, 3 to 4 minutes.

Turn chicken over (presentation side up) and add the garlic, mushrooms, juice from 1/2 lemon and wine. Stir all together. Turn heat up as high as possible and let liquids reduce until about 1/4 cup liquid remains in skillet.

Remove chicken from skillet and add the room temperature butter. Swirl it around in the skillet sauce until it is incorporated and the sauce is slightly thickened. Pour sauce over chicken and serve with pasta.

Chicken Parmigiana

Ingridients

1 egg, beaten

2 ounces dry bread crumbs

2 skinless, boneless chicken breast halves

3/4 (16 ounce) jar spaghetti sauce

2 ounces shredded mozzarella cheese

1/4 cup grated Parmesan cheese

Directions

Prep 30 m

Cook 1 h Ready In 1 h 30 m

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.

Pour egg into a small shallow bowl. Place bread crumbs in a separate shallow bowl. Dip chicken into egg, then into the bread crumbs. Place coated chicken on the prepared baking sheet and bake in the preheated oven for 40 minutes, or until no longer pink and juices run clear.

Pour 1/2 of the spaghetti sauce into a 7x11 inch baking dish. Place chicken over sauce, and cover with remaining sauce. Sprinkle mozzarella and Parmesan cheeses on top and return to the preheated oven for 20 minutes.

Hunter Style Chicken

Ingridients

4 tablespoons olive oil

1 (3 pound) whole chicken, cut into pieces

6 slices bacon, diced

2 onions, chopped

1 cup fresh sliced mushrooms

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh basil

1 teaspoon salt

freshly ground black pepper

1 cup white wine

1 pound tomatoes, diced

Directions

Heat oil in a large skillet; brown chicken; remove. Add bacon and saute over medium heat for about 2 minutes.

Add onions and mushrooms and continue to saute until onions are translucent. Return chicken to skillet; sprinkle with parsley, basil, salt and pepper. Add wine and tomatoes. Cover and let simmer for 25 to 30 minutes, turning chicken once during cooking. Remove chicken from skillet and pour sauce over chicken.

Italian Chicken Marinade

Ingridients

1 (16 ounce) bottle Italian-style salad dressing

1 teaspoon garlic powder

1 teaspoon salt

4 skinless, boneless chicken breast halves

Directions

Prep 15 m

Cook 15 m

Ready In 4 h 30 m

In a shallow baking dish, mix the salad dressing, garlic powder, and salt. Place the chicken in the bowl, and turn to coat. Marinate in the refrigerator at least 4 hours. (For best results, marinate overnight.)

Preheat the grill for high heat.

Lightly oil grate. Discard marinade, and grill chicken 8 minutes on each side, or until juices run clear.

Chicken Piccata III

Ingridients

1 cup all-purpose flour

1/2 teaspoon paprika

salt and pepper to taste

1 pound skinless, boneless chicken breast halves - cut into thin strips

1/4 cup vegetable oil

4 ounces fresh mushrooms, sliced

1/4 cup lemon juice

3/4 cup chicken stock

1/2 teaspoon garlic powder

1 (14 ounce) can artichoke hearts, drained and quartered

Directions

Prep 15 m

Cook 15 m

Ready In 30 m

In a shallow bowl, mix together flour, paprika, and salt and pepper. Dredge chicken pieces in the seasoned flour.

Heat oil in a large skillet over medium heat, and saute chicken until light golden brown (about 45 seconds each side). Remove chicken from skillet, and set aside.

To skillet, add mushrooms, lemon juice, and chicken stock. Simmer until a smooth, light sauce develops. Season with garlic powder. Return chicken to the skillet, and simmer until chicken is no longer pink and juices run clear. Stir in artichoke hearts, and remove from heat.

Prune and Olive Chicken

Ingridients

3 cloves garlic, minced

1/3 cup pitted prunes, halved

8 small green olives

2 tablespoons capers, with liquid

2 tablespoons olive oil

2 tablespoons red wine vinegar

2 bay leaves

1 tablespoon dried oregano

salt and pepper to taste

1 (3 pound) whole chicken, skin removed and cut into pieces

1/4 cup packed brown sugar

1/4 cup dry white wine

1 tablespoon chopped fresh parsley, for garnish

Directions

Prep 15 m

Cook 1 h Ready In 9 h 15 m

In a medium bowl combine the garlic, prunes, olives, capers, olive oil, vinegar, bay leaves, oregano, salt and pepper. Mix well. Spread mixture in the bottom of a 10x15 inch baking dish. Add the chicken pieces, stir and turn to coat. Cover and refrigerate overnight.

When ready to prepare, preheat oven to 350 degrees F (175 degrees C). Remove dish from refrigerator. Sprinkle brown sugar on top and pour white wine all around chicken.

Bake in preheated oven for 1 hour, spooning juices over chicken several times as it is baking. Serve on a platter, pouring juices over the top, and garnish with fresh parsley.

Chicken Valdostano

Ingridients

2 tablespoons all-purpose flour

6 skinless, boneless chicken breast halves - pounded thin

1/4 cup unsalted butter

10 fresh mushrooms, sliced

3/4 cup dry white wine

3/4 cup chicken stock

3 tablespoons chopped fresh parsley

1 teaspoon freshly ground white pepper

6 slices thinly sliced prosciutto

6 slices fontina cheese

Directions

Prep 15 m

Cook 25 m

Ready In 40 m

Lightly flour chicken breasts, shaking off excess flour. In a large skillet over low heat, melt butter/margarine. Add chicken and saute until lightly browned, about 2 minutes each side. Remove with slotted spatula and set aside.

Increase heat to medium low. Add mushrooms and saute until juices are rendered, about 4 minutes. Add wine and simmer until reduced by 1/4, about 3 to 4 minutes. Increase heat to medium high. Add stock, parsley and pepper and simmer until sauce reduced to 1 cup, about 10 minutes.

Reduce heat to low. Top each chicken breast with a slice of prosciutto and a slice of fontina cheese. Return chicken to skillet and cook just until cheese melts. Transfer chicken to individual plates and top each with some of the mushroom sauce before serving.

Chicken Marsala

Ingridients

1/4 cup all-purpose flour for coating

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/2 teaspoon dried oregano

4 skinless, boneless chicken breast halves - pounded 1/4 inch thick

4 tablespoons butter

4 tablespoons olive oil

1 cup sliced mushrooms

1/2 cup Marsala wine

1/4 cup cooking sherry

Directions

Prep 10 m

Cook 20 m

Ready In 30 m

In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.

In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

Mozzarella Parmesan Chicken

Ingridients

8 skinless, boneless chicken breast halves

1 (10.75 ounce) can low-fat cream of celery soup

1 (10.75 ounce) can condensed cream of mushroom soup

1/4 cup water

1/4 cup chopped onion

1 clove garlic, minced

1/8 teaspoon dried oregano

6 ounces low fat mozzarella cheese, sliced

3 tablespoons grated Parmesan cheese

Directions

Preheat oven to 350 degrees F (175 degrees C).

Place chicken breasts in a 9x13 inch baking dish, in a single layer. Cover with the celery soup and bake uncovered in the preheated oven for 40 minutes. Turn chicken pieces over and bake for another 30 minutes, until browned. Remove from oven.

Combine the mushroom soup, water, onion, garlic and oregano and mix all together. Pour mixture over chicken. Top with mozzarella cheese slices, pushing the cheese down into the sauce. Sprinkle grated Parmesan cheese on top and bake in the preheated oven for 20 minutes more until bubbly and golden brown.

Easy Italian Chicken

Ingridients

8 chicken legs, halved

4 cloves garlic

1 tablespoon crushed red pepper flakes

1 tablespoon vegetable oil

salt to taste

1/2 cup water

Directions

In a large skillet, brown the chicken pieces in oil and cook for about 15 minutes over medium heat.

Crush garlic cloves and squeeze over chicken. Cover skillet and cook over low heat for 10 minutes each side. Remove cover, sprinkle with red pepper flakes and salt to taste, add water and simmer over low heat until water evaporates and the chicken pieces are sticky and yummy!

Slow Cooker Chicken Cacciatore

Ingridients

6 skinless, boneless chicken breast halves

1 (28 ounce) jar spaghetti sauce

2 green bell pepper, seeded and cubed

8 ounces fresh mushrooms, sliced

1 onion, finely diced

2 tablespoons minced garlic

Directions

Prep 15 m

Cook 9 h Ready In 9 h 15 m

Put the chicken in the slow cooker. Top with the spaghetti sauce, green bell peppers, mushrooms, onion, and garlic.

Cover, and cook on Low for 7 to 9 hours.

Mom's Chicken Cacciatore

Ingridients

2 cups all-purpose flour for coating

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 (4 pound) chicken, cut into pieces

2 tablespoons vegetable oil

1 onion, chopped

2 cloves garlic, minced

1 green bell pepper, chopped

1 (14.5 ounce) can diced tomatoes

1/2 teaspoon dried oregano

1/2 cup white wine

2 cups fresh mushrooms, quartered

salt and pepper to taste

Directions

Combine the flour, salt and pepper in a plastic bag. Shake the chicken pieces in flour until coated. Heat the oil in a large skillet (one that has a cover/lid). Fry the chicken pieces until they are browned on both sides. Remove from skillet.

Add the onion, garlic and bell pepper to the skillet and saute until the onion is slightly browned. Return the chicken to the skillet and add the tomatoes, oregano and wine. Cover and simmer for 30 minutes over medium low heat.

Add the mushrooms and salt and pepper to taste. Simmer for 10 more minutes.

White Cheese Chicken Lasagna

Ingridients

9 lasagna noodles

1/2 cup butter

1 onion, chopped

1 clove garlic, minced

1/2 cup all-purpose flour

1 teaspoon salt

2 cups chicken broth

1 1/2 cups milk

4 cups shredded mozzarella cheese, divided

1 cup grated Parmesan cheese, divided

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon ground black pepper

2 cups ricotta cheese

2 cups cubed, cooked chicken meat

2 (10 ounce) packages frozen chopped spinach, thawed and drained

1 tablespoon chopped fresh parsley

1/4 cup grated Parmesan cheese for topping

Directions

Prep 25 m

Cook 50 m

Ready In 1 h 15 m

Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.

Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.

Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.

Bake 35 to 40 minutes in the preheated oven.

Italian Chicken Bow Tie Pasta

Ingridients

4 skinless, boneless chicken breast halves - cooked

1 (16 ounce) package farfalle pasta

1 (8 ounce) bottle Italian-style salad dressing

1 tomato, chopped

Directions

Add 2/3 cup salad dressing to the cubed chicken and stir together.

Cook pasta per package directions. Drain and rinse. Add the pasta to the chicken and dressing and toss. Pour enough dressing on to coat everything (or to your taste) and add the chopped tomato. Toss to coat. Ready to serve!

Classic Chicken Tetrazzini

Ingridients

8 chicken tenderloins

salt and pepper to taste

3/4 cup fresh sliced mushrooms

1 red bell pepper, chopped

1/2 yellow bell pepper, chopped

1 (8 ounce) package uncooked spaghetti

1/4 cup butter

1/4 cup all-purpose flour

1 cup chicken broth

1 cup half-and-half

1 teaspoon garlic salt

ground black pepper to taste

1/2 cup shredded Swiss cheese

1/3 cup grated Parmesan cheese

1/4 cup grated Parmesan cheese for topping (optional)

Directions

In a large non-skillet, saute the tenderloins. Salt and pepper to taste. Add the mushrooms, red bell peppers and yellow bell peppers and cook until vegetables are tender.

Cook the spaghetti according to package directions. Drain and set aside.

In a large saucepan, melt the butter or margarine and blend in flour. Gradually stir in the chicken broth and half-and-half. Cook over medium low heat, stirring constantly, until the sauce begins to thicken. Add garlic salt and ground black pepper to taste. Blend in the Swiss and Parmesan cheeses and continue heating, stirring constantly, until the cheeses melt.

Stir in the chicken/vegetable mixture and heat thoroughly. Toss with the cooked pasta and top with grated Parmesan cheese, if desired.

Italian Chicken with Garlic and Lemon

Ingridients

15 chicken thighs

8 large potatoes, peeled and quartered

1 cup vegetable oil, or as needed

1/2 cup wine vinegar

5 lemons, juiced

10 cloves crushed garlic

2 tablespoons dried oregano

2 tablespoons dried parsley

1 onion, minced

salt and pepper to taste

Directions

Prep 15 m

Cook 1 h 15 m

Ready In 1 h 30 m

Preheat the oven to 350 degrees F (175 degrees C).

Arrange the chicken pieces in a 10x15-inch enameled roasting pan. In a large skillet over medium high heat, fry the potatoes in 1/2-inch-deep oil until golden brown, then put them in the pan with the chicken.

Combine the vinegar, lemon juice, garlic, oregano, parsley, onion, salt and pepper with the 1/2 cup reserved frying oil and pour this mixture over the chicken and potatoes.

Bake in the preheated oven for 1 1/4 hours, basting the chicken and potatoes with the sauce mixture. Let rest for 5 minutes and serve hot.

Chicken Piccata I

Ingridients

6 skinless, boneless chicken breasts

1 egg, lightly beaten

1 tablespoon water

1/2 cup dried bread crumbs

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/8 teaspoon garlic powder

1/4 cup all-purpose flour

2 tablespoons butter or margarine

2 tablespoons vegetable oil

2 tablespoons fresh lemon juice

2 tablespoons dry white wine

1 tablespoon chopped fresh parsley

2 lemons - cut into wedges, for garnish

Directions

Prep 15 m

Cook 15 m

Ready In 30 m

Flatten chicken to 1/4 inch thickness between plastic wrap or waxed paper. Mix egg and water. Mix bread crumbs, salt, pepper and garlic powder. Coat chicken with flour, dip into egg mixture and coat with bread crumb mixture.

Heat butter or margarine and oil in 12 inch skillet over medium heat. Cook chicken for 8 to 10 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet using tongs; keep warm.

Stir lemon juice and wine into drippings in skillet. Heat to boiling; pour over chicken. Sprinkle with chopped fresh parsley, and serve with lemon wedges for garnish.