CHICKEN CARDINALE
Make and share this Chicken Cardinale recipe from Food.com.
Provided by Brenda.
Categories Chicken Breast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in a saute pan until melted.
- Saute chicken breasts and mushrooms until the chicken is lightly brown and juices run clear.
- Add the proscuitto, oregano, salt & pepper.
- Add marsala wine and cook rapidly to reduce it by half.
- Remove chicken to a broiling pan, top with cheese and broil only until the cheese has melted.
- Pour remaining sauce from pan over chicken and sprinkle with chopped parsley if desired.
Nutrition Facts : Calories 509.3, Fat 27, SaturatedFat 15.4, Cholesterol 144.2, Sodium 480.4, Carbohydrate 6.5, Fiber 0.6, Sugar 2.6, Protein 33.5
MOM'S CHICKEN CACCIATORE
Many food names reflect various occupations or trades. 'Cacciatore' literally means 'hunter' in Italian, and this 'hunter style' dish makes good use of mushrooms (easily available to hunters trekking through forests!), onions tomatoes and herbs. If desired, serve over hot spaghetti noodles.
Provided by Jana
Categories World Cuisine Recipes European Italian
Yield 8
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 670.2 calories, Carbohydrate 28.9 g, Cholesterol 170.3 mg, Fat 38.1 g, Fiber 2 g, Protein 46.9 g, SaturatedFat 10.3 g, Sodium 422.6 mg, Sugar 2.8 g
CREAMY CHICKEN CARDINALE
Provided by cookgem_editor
Time 28m
Number Of Ingredients 15
Steps:
- Rinse the chicken under cold water and pat dry with paper towels.
- In a shallow bowl, combine the flour, salt, pepper, and oregano.
- Heat a large broiler-safe skillet or 2 over medium heat. Add the olive oil.
- Dip the chicken in the seasoned flour. Shake any excess flour off and add the chicken to the skillet.
- Sauté for 3 minutes until golden brown on the bottom. Flip the chicken over and sauté for another 3 minutes until golden on both sides.
- Drain some of the excess oil from the skillet. Add the butter and garlic slices around the chicken. When the butter has melted and the garlic is fragrant, pour in the broth and marsala. Reduce the heat to low. Cover the skillet and simmer the chicken until cooked through, approximately 8 minutes.
- Place the upper oven rack about 6 inches below the broiler element. Preheat your broiler.
- Place a slice of prosciutto on each cutlet. Top the ham with a slice of roasted pepper. Sprinkle each with parmesan cheese and top each with a slice of mozzarella. Place the pan or pans under the broiler and cook until the cheese has melted, approximately 1 ½ to 3 minutes.
- Remove the chicken to a serving platter and spoon any extra sauce over the chicken. Sprinkle the parsley over the top and enjoy.
Nutrition Facts : Calories 523 kcal, Carbohydrate 8 g, Protein 57 g, Fat 27 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 174 mg, Sodium 766 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 16 g, ServingSize 1 serving
CHICKEN CACCIATORE
Try Giada De Laurentiis' Chicken Cacciatore recipe, a rustic poultry-vegetable hunter's stew, from Everyday Italian on Food Network.
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
- In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.
- Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.
BUCA DI BEPPO PENNE CARDINALE
I found this recipe on another website and made it for dinner. It was absolutely fabulous! Make sure you use a dry white wine, and the red pepper flakes should be adjusted down if you don't like things spicy! My husband shared leftovers with co-workers the next day and they gave it rave reviews as well!
Provided by Cook4_6
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut the root from the green onions and cut the green onions into 1/4 inch rings and portions to 5 ounces.
- Cut the raw chicken tenders in half lengthwise, portion to 16 ounces.
- Portion the drained quartered artichoke hearts to 10 ounces.
- In a large saute pan, heat the olive oil, add the green onions and chopped garlic.
- Saute for 3-4 minutes, until the garlic and onions are slightly browned.
- Add the chicken tenders, salt and the crushed red pepper. Cook for an additional 3-4 minutes, until the chicken is cooked through.
- Deglaze the pan with white wine.
- Add the quartered artichokes and cream. Reduce the sauce until it starts to thicken. Remove the pan from the heat and incorporate the room temperature butter.
- Toss with the cooked penne and then the romano cheese.
Nutrition Facts : Calories 1535.1, Fat 67.9, SaturatedFat 29.6, Cholesterol 205.9, Sodium 1084.7, Carbohydrate 177.6, Fiber 27.1, Sugar 1.8, Protein 53.8
CHICKEN CACCIATORE
This easy chicken cacciatore recipe makes a good Sunday dinner, since it's so simple to prepare. This recipe is the best because it's loaded with lots of vegetables and is a family favorite. -Barbara Roberts, Courtenay, British Columbia
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 6 servings.
Number Of Ingredients 21
Steps:
- Dust chicken with flour. Season with salt and pepper. In a large skillet, brown chicken on all sides in oil and butter over medium-high heat. Remove chicken to platter. , In the same skillet, cook and stir the onion, celery, pepper and mushrooms for 5 minutes. Stir in the tomatoes, tomato sauce, tomato paste, wine, herbs, garlic and sugar. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Return chicken to skillet. Cover and simmer for 45-60 minutes or until chicken is tender. Serve over pasta and sprinkle with Parmesan cheese. Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally.
Nutrition Facts : Calories 517 calories, Fat 25g fat (8g saturated fat), Cholesterol 112mg cholesterol, Sodium 790mg sodium, Carbohydrate 28g carbohydrate (13g sugars, Fiber 6g fiber), Protein 39g protein.
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