Best Chicken Veneto Recipes
VENETO CHICKEN
A chicken dish fit for a gondola ride - 'Veneto' means this recipe originated in Venice, Italy! Serve with rice.
Provided by CHRISTYJ
Categories World Cuisine Recipes European Italian
Time 1h5m
Yield 8
Number Of Ingredients 11
Steps:
- Dredge chicken lightly in flour. Heat oil over medium-high heat. Fry chicken pieces briefly, turning to brown evenly. Add onion and celery; cook 1 to 2 minutes. Stir in wine and chopped tomatoes. Season with oregano, and salt and ground pepper to taste. Cover, reduce heat, and simmer gently for 30 minutes, turning pieces once.
- Pour in balsamic vinegar and mushrooms, and cook another 5 to 10 minutes.
Nutrition Facts : Calories 463.1 calories, Carbohydrate 5.7 g, Cholesterol 127.7 mg, Fat 32.6 g, Fiber 1.3 g, Protein 32.9 g, SaturatedFat 8.3 g, Sodium 129.8 mg, Sugar 3.4 g
CHICKEN VENETO
Was looking for something to cook with chicken or some way new to prepare it and voila - I found this in Midwest Living ( a newsletter that I got as an introductory offer) We marinated it with fresh lime juice for a few minutes, didn't call for roasted garlic but I had some so I used it, & the rest is just scrumptious! Enjoyed it with haricots verts - mixed with onions - delicious. However, the sauce was so great that I paired it with rice. The Cubans love having a sauce to put on their white rice, served at almost every meal!!!!
Provided by Manami
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions; drain & keep warm.
- Meanwhile, cut chicken marinated in lime or lemon juice, into bite-size strips.
- In a very large skillet, cook chicken in hot oil over medium-high heat for 3 to 4 minutes or until chicken is no longer pink.
- Remove chicken from skillet with a slotted spoon; discard pan drippings.
- In same skillet, melt butter over medium heat.
- Add garlic; cook and stir for 15 seconds; remove from heat.
- Add artichokes, pistachios and wine & return to heat.
- Bring to boiling; reduce heat.
- Simmer, uncovered, 5 minutes; stir in salt, freshly ground black pepper & crushed red pepper flakes, if using.
- Return chicken to the skillet.
- Cook for 1 to 2 minutes more or until heated through.
- To serve, arrange the pasta on 4 individual dinner plates or a large platter.
- Spoon the chicken mixture over the pasta.
- Sprinkle with parsley and cracked black pepper to taste.
- Serve immediately.
Nutrition Facts : Calories 583.9, Fat 25.6, SaturatedFat 9.7, Cholesterol 127.7, Sodium 328.3, Carbohydrate 50.5, Fiber 5.3, Sugar 2.3, Protein 31.4
VENETO CHICKEN
"A chicken dish fit for a gondola ride - 'Veneto' means this recipe originated in Venice, Italy! Serve with rice."
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- Dredge chicken lightly in flour. Heat oil over medium-high heat. Fry chicken pieces briefly, turning to brown evenly. Add onion and celery; cook 1 to 2 minutes. Stir in wine and chopped tomatoes. Season with oregano, and salt and ground pepper to taste. Cover, reduce heat, and simmer gently for 30 minutes, turning pieces once.
- Pour in balsamic vinegar and mushrooms, and cook another 5 to 10 minutes.
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