Best Chicken Toscana Recipes

CHICKEN TOSCANA

Steps:

• Earlier in day or prior to cooking chicken:.
• Combine port, and broths in saucepan and cook down over medium heat until almost half. Remove 4 ounces of mixture, let cool and add 1 T flour to these 4 ounces until thoroughly dissolved.
• Return to pan and cook over medium low until thickened.
• Just before serving on chicken, add chestnuts and heat through.
• Salt and pepper to taste.
• Dredge chicken cutlets in flour.
• Heat non stick fry pan (use PAM if necessary).
• Add butter and oil.
• Saute cutlets on each side over medium high heat until lightly browned (can let rest covered a few minutes as you add chestnuts to port gravy mixture).
• Pour thickened port gravy over cutlets and serve.

PASTA AND CHICKEN DI TOSCANA

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat oil in large skillet on medium heat. Add chicken; cook 2 to 3 min. on each side or until lightly browned on both sides. Remove chicken from skillet; cover to keep warm. Add mushrooms and garlic to skillet; cook 3 to 4 min. or until mushrooms are tender, stirring frequently. Stir in pasta sauce.
• Return chicken to skillet. Bring sauce just to boil; cover. Simmer on medium-low heat 6 to 8 min. or until chicken is done (165ºF).
• Drain pasta. Serve topped with chicken, pasta sauce mixture and basil.

QUICK & LIGHT CHICKEN TOSCANA SOUP INSIRED BY MACARONI GRILL

Steps:

• Cook the onion and garlic in olive oil until transparent (5-10 minutes). Add the chicken broth and bring to boil. Add chicken and tomatoes; bring back to a good simmer for 5 minutes. Add gnocchi; cook for 1 or 2 minutes if mini size, a little longer if larger.
• Add milk and heat until steaming. Stir in spinach just long enough to wilt. Ladel into bowls and top with parmesan cheese and fresh basil if you have it.

CHICKEN TOSCANA

Steps:

• 1. Preheat oven to 350º. Place chicken in a 3 quart casserole dish.
• 2. Drain artichoke hearts and place them on top of the chicken.
• 3. Cut olives in half and toss them on top of the artichokes.
• 4. Add white wine and season to taste.
• 5. Cover with casserole lid or aluminum foil and place in center of preheated oven. Cook until chicken is done and tender, about 45.

FARALLE AND CHICKEN DI TOSCANA

Steps:

• Mix wine and Italian seasoning in large skillet. Add chicken; bring to boil. Cover; simmer on medium-low heat 15 min. or until chicken is done (165ºF).
• Meanwhile, cook pasta as directed on package, omitting salt.
• Remove chicken from skillet; cut diagonally into slices. Return chicken to skillet. Add pasta sauce and peas; simmer 5 to 6 min. or until heated through, stirring frequently.
• Drain pasta. Serve topped with pasta sauce mixture.