CHICKEN NEAPOLITAN
I often prepare a weeks worth of recipes on the weekend and freeze them so I can quickly have dinner ready for our hungry teenage boys after one of their many sports activities. Served over noodles, this moist chicken with a flavorful sauce is a favorite.-Joan Williams, Baltimore, Maryland
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown chicken in batches, uncovered, on both sides until a thermometer reads 170%deg;. Remove chicken; keep warm. Add mushrooms and onion to skillet; cook until golden, 8-10 minutes. Add garlic; cook 1 minute longer., Add wine; increase heat to medium-high. Cook 2-3 minutes, stirring to loosen browned bits from pan. Pour in soup; add basil and oregano. Bring to a boil; reduce heat. Return chicken to skillet. Simmer, uncovered, until heated through. Serve with noodles or rice. If desired, sprinkle with halved ripe olives and parsley., Freeze option: Using a slotted spoon, remove four chicken breast halves and half of vegetables to a greased 2-1/2-qt. baking dish. Pour half of wine mixture over chicken in dish. Cool and freeze for up to 3 months. To use, partially thaw in refrigerator overnight. Bake, covered, at 350° until heated through, 35-40 minutes. Serve with noodles or rice, adding olives and parsley if desired.
Nutrition Facts :
CHICKEN FLORENTINE STYLE
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly. Shake off any excess flour. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the chicken and cook until brown, about 5 minutes per side. Transfer the chicken to a plate and tent with foil to keep it warm.
- Melt 2 tablespoons of butter in the same skillet over medium heat. Add the shallots and garlic and saute until the shallots are translucent, stirring to scrape up any browned bits on the bottom of the skillet, about 1 minute. Add the wine. Increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce reduces by half, stirring often, about 3 minutes. Stir in the parsley. Season the sauce, to taste, with salt and pepper. Add the chicken and any accumulated juices to the sauce, and turn the chicken to coat in the sauce.
- Meanwhile, melt the remaining 2 tablespoons of butter in another large skillet over medium heat. Add the spinach and saute until heated through. Season the spinach, to taste, with salt and pepper. Arrange the spinach over a platter. Place the chicken atop the spinach. Pour the sauce over and serve.
CHICKEN NAPOLITANO RECIPE - (4.3/5)
Provided by á-519
Number Of Ingredients 8
Steps:
- Pound chicken breasts between waxed paper to 1/2 inch thick. Mix flour and garlic powder and coat chicken with this mixture. In skillet, cook chicken in oil 3 to 5 minutes each side or until done. Remove from pan; keep warm. Add mushrooms to the skillet and saute; then add thyme, broth (or wine) and stewed tomatoes; bring to a boil. Cook over high heat 5 minutes to reduce sauce. Add salt and pepper to taste. Pour over chicken and serve.
PASTA NAPOLITANA
This is the ultimate meat lovers sauce and is my copycat version of The Cheesecake Factory's pasta. Rich and hearty, with tremendous flavors, this pasta Napolitana will disappear quickly. I always make extra sauce, as it freezes very well. —John Pittman, Northampton, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 8 servings.
Number Of Ingredients 25
Steps:
- In a Dutch oven, cook bacon over medium heat; drain and set aside. Discard drippings. In same pan, cook ground beef and sausage in olive oil until beef is no longer pink, breaking into crumbles. Add onion; cook until tender, about 5 minutes. Drain. Add tomato paste; cook and stir until fragrant, about 5 minutes. Stir in bacon, marinara sauce, broth, wine, mushrooms, pepperoni, sugar, garlic powder, oregano, basil, parsley, rosemary, marjoram, sage, seasoned salt, pepper, pepper flakes and Worcestershire sauce. Bring to a boil; reduce heat. Simmer, covered, stirring occasionally, until thickened and flavors have combined, about 2 hours. Serve with spaghetti and Parmesan cheese.
Nutrition Facts : Calories 427 calories, Fat 28g fat (9g saturated fat), Cholesterol 82mg cholesterol, Sodium 1591mg sodium, Carbohydrate 19g carbohydrate (10g sugars, Fiber 4g fiber), Protein 24g protein.
CHICKEN NAPOLI
You'll love how quick this gourmet chicken goes on the table. The taste is amazing! We like it over a bed of spaghetti with a big loaf of garlic bread. Serve this to your family and guests and they'll love it. This recipe is designed for 2 but will easily double or triple to feed a larger family.
Provided by Realtor by day
Categories Chicken Breast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Boil water and cook spaghetti according to package instructions. DO NOT ever use oil in the water! It makes the sauce slide off the spaghetti later.
- Fillet chicken in half to make thin and dredge in flour that has been seasoned with salt, pepper and garlic powder (to your taste).
- In skillet, saute chicken in olive oil, turning once, until it looks done, about 4-5 minutes each side. Use medium-high heat. Remove to plate, set aside.
- Add prosciutto, basil, tomatoes, red peppers, garlic and butter to pan. Saute 5 minutes.
- Add cheese and wine, bring to boil and simmer to reduce about 2 minutes.
- Add spinach and cook just until wilted and beginning to cook, about 2 minutes.
- To serve, pour sauce over pasta,place chicken on top and dig in! Pass the grated cheese on the side.
Nutrition Facts : Calories 736.7, Fat 17.6, SaturatedFat 5, Cholesterol 77.6, Sodium 121.5, Carbohydrate 93, Fiber 1.9, Sugar 1.8, Protein 49.4
NEAPOLITAN CHICKEN
I serve this with a salad and garlic bread. I love dinner in a dish meals and this one fits the bill. So Yummy!
Provided by Sassy in da South
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Wash chicken and dry.
- Season chicken with salt and pepper.
- In a large skillet or two add around 2 Tbls. of oil and brown chicken on both sides.
- Remove chicken from skillet and set aside.
- Add remaining oil and sauté leeks and garlic for 3 minutes.
- Add sun dried tomatoes, mushrooms and artichokes for another 2 minutes.
- Place the chicken back in the skillet.
- Sprinkle basil and oregano all over the chicken.
- Add broth and cook covered for about 30 minutes.
- In a separate bowl mix cornstarch and water and slowly add to chicken.
- Cover and cook another 10 to 15 minutes until chicken in thoroughly cooked.
- Plate the chicken on a serving dish and pour over sauce with vegetables.
Nutrition Facts : Calories 881.1, Fat 60.5, SaturatedFat 16.2, Cholesterol 243.8, Sodium 899.1, Carbohydrate 20.7, Fiber 4.7, Sugar 4.5, Protein 62.3
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