Best Chicken Pisano Recipes

Chicken Pisano image

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 15

2 large potatoes
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
4 boneless, skinless chicken breasts or the equivalent amount of alternative cut of boneless chicken, if desired
2 tablespoons olive oil
4 (3 to 4-ounce) Italian sausage links
4 ounces salted butter
1 small can sliced jalapenos (sizes will vary) or approximately 1 fresh jalapeno, sliced
1/4 teaspoon Italian seasoning or 1/4 teaspoon combined dried basil and oregano
Freshly ground black pepper
2 ounces all-purpose flour
4 ounces dry cooking sherry
1 to 2 (14-ounce) cans beef stock
Cooked egg noodles or fettuccine, as an accompaniment, optional

Steps:

Wash and peel the potatoes, then quarter and slice the quarters into 1/4-inch sections, producing triangle shaped pieces. Wash and core the bell peppers, then cut them into 1 by 1-inch pieces.
Wash the chicken and pat dry. Cut the chicken into strips or leave the breast whole (add 5 minutes of cooking time to whole/large pieces of chicken).
Cut each sausage link on the bias into 4 pieces. In a nonstick 14-inch saute pan over medium-high heat add the olive oil and sausage, and brown the sausage, for about 5 minutes. Once the sausage is browned, add the chicken, and brown it on all sides, about 5 to 10 minutes. Once the chicken is browned, reduce the heat to medium and add the butter, all of the bell peppers, the jalapenos and potatoes. Sprinkle with 1/4 teaspoon Italian seasoning and 3 turns of a peppermill, or a good pinch of black pepper. Saute on medium heat for 5 minutes, stirring occasionally. Stir in the flour and cook it until the roux is light golden brown, about 1 minute. Reduce the heat to low. Carefully add the sherry, avoiding the open flame, to deglaze pan. Add 1 can of beef stock and stir to combine. Mixture will thicken, while simmering on low heat for 10 minutes; if you like thinner gravy add more beef stock until the desired thickness is formed. Season with more salt and pepper, to taste. Transfer the chicken pisano to a serving bowl and serve. This dish is delicious by itself or served over a bed of egg noodles or fettuccini.

Chicken Pisano image

Provided by Member 610488

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

2 large potatoes
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
4 boneless skinless chicken breasts
2 tablespoons olive oil
4 (4 ounce) Italian sausages
4 ounces salted butter
1 (4 ounce) can jalapenos or 1 fresh jalapeno, sliced
1/4 teaspoon italian seasoning (combined dried basil and oregano)
fresh ground black pepper
2 ounces all-purpose flour
4 ounces dry cooking sherry
1 (14 ounce) can beef stock
1 lb cooked egg noodles or 1 lb cooked fettuccine

Steps:

Wash and peel the potatoes, then quarter and slice the quarters into 1/4 inch sections, producing triangle shaped pieces. Wash and core the bell peppers, then cut them into 1x1 inch pieces.
Wash the chicken and pat dry. Cut the chicken into strips. Cut each sausage link on the bias into 4 pieces.
In a nonstick 14 inch saute pan over medium-high heat, add the olive oil and sausage and brown for about 5 minutes. Once the sausage is browned, add the chicken, and brown on all sides, about 5 to 10 minutes.
Once the chicken is browned, reduce the heat to medium and add all of the bell peppers, the jalapenos and potatoes. Sprinkle with 1/4 teaspoon Italian seasoning and a good pinch of black pepper. Saute on medium heat for 5 minutes, stirring occasionally.
While the peppers and potatoes are cooking. melt the butter in a small saute pan. Stir in the flour and cook it until the roux is light golden brown, about 1 minute. Reduce the heat to low.
In the pan with the chicken, slowly add the sherry, avoiding the open flame, to deglaze pan.
Combine the roux with the chicken pan mixture and stir well. Add 1 can of beef stock and stir to combine.
Continue to stir occasionally while simmering on low heat for 20 minutes. Mixture should thicken while simmering, add more beef stock if you wish thinner gravy. Before serving, season again.
When ready to serve, portion the noodles and serve the Chicken Pisano mixture over them.

Nutrition Facts : Calories 1307, Fat 67.2, SaturatedFat 27.9, Cholesterol 234.5, Sodium 2116.3, Carbohydrate 88.6, Fiber 8.3, Sugar 7.2, Protein 60

Chicken Pisano image

Provided by @MakeItYours

Number Of Ingredients 15

2 large potatoes
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
4 boneless, skinless chicken breasts or the equivalent amount of alternative cut of boneless chicken, if desired
2 tablespoons olive oil
4 (3 to 4-ounce) Italian sausage links
4 ounces salted butter
1 small can sliced jalapenos (sizes will vary) or approximately 1 fresh jalapeno, sliced
1/4 teaspoon Italian seasoning or 1/4 teaspoon combined dried basil and oregano
Freshly ground black pepper
2 ounces all-purpose flour
4 ounces dry cooking sherry
1 to 2 (14-ounce) cans beef stock
Cooked egg noodles or fettuccine, as an accompaniment, optional

Steps:

Wash and peel the potatoes, then quarter and slice the quarters into 1/4-inch sections, producing triangle shaped pieces. Wash and core the bell peppers, then cut them into 1 by 1-inch pieces.
Wash the chicken and pat dry. Cut the chicken into strips or leave the breast whole (add 5 minutes of cooking time to whole/large pieces of chicken).
Cut each sausage link on the bias into 4 pieces. In a nonstick 14-inch saute pan over medium-high heat add the olive oil and sausage, and brown the sausage, for about 5 minutes. Once the sausage is browned, add the chicken, and brown it on all sides, about 5 to 10 minutes. Once the chicken is browned, reduce the heat to medium and add the butter, all of the bell peppers, the jalapenos and potatoes. Sprinkle with 1/4 teaspoon Italian seasoning and 3 turns of a peppermill, or a good pinch of black pepper. Saute on medium heat for 5 minutes, stirring occasionally. Stir in the flour and cook it until the roux is light golden brown, about 1 minute. Reduce the heat to low. Carefully add the sherry, avoiding the open flame, to deglaze pan. Add 1 can of beef stock and stir to combine. Mixture will thicken, while simmering on low heat for 10 minutes; if you like thinner gravy add more beef stock until the desired thickness is formed. Season with more salt and pepper, to taste. Transfer the chicken pisano to a serving bowl and serve. This dish is delicious by itself or served over a bed of egg noodles or fettuccini