Best Chicken Neapolitan Recipes

Chicken Neapolitan image

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 13

8 boneless skinless chicken breast halves (4 ounces each)
2 teaspoons salt
1 teaspoon pepper
3 tablespoons olive oil
1 pound fresh mushrooms, quartered
1 cup chopped onion
4 garlic cloves, minced
3/4 cup red wine or beef broth
2 cans (10-3/4 ounces each) condensed tomato bisque soup, undiluted
1 teaspoon dried basil
1 teaspoon dried oregano
Hot cooked noodles or rice
Sliced ripe olives and minced fresh parsley, optional

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 :

Neapolitan Chicken image

Provided by Sassy in da South

Categories Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 14

1 whole chicken, cut into 8 pieces
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 cup extra virgin olive oil
1 leek, cleaned and sliced
3 garlic cloves, chopped
1/2 cup sun-dried tomato, chopped
3/4 cup portabella mushroom, sliced
1 (8 ounce) jar artichoke hearts, drained
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1 cup chicken broth
3 tablespoons cornstarch
3 tablespoons water

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.