Best Italian Recipes Chicken Flamingo Recipes

ITALIAN RECIPES: CHICKEN FLAMINGO

Italian Recipes: Chicken Flamingo image

Make and share this Italian Recipes: Chicken Flamingo recipe from Food.com.

Provided by Cheryl Thebeau-Blev

Categories Chicken

Yield 1 serving(s)

Number Of Ingredients 12

Ingredients

1 ounce frozen broccoli
2 ounces mushrooms, freshly sliced
1 pinch red pepper, crushed
4 ounces white wine
4 ounces lemon juice
4 ounces butter
2 ounces seasoned bread crumbs
1 ounce olive oil
1/4 ounce prosciutto
1 ounce mixed cheese (Parmesan, provolone, mozzarella - grind & mix)
1/4 teaspoon fresh garlic, ground
6 ounces boneless skinless chicken breasts

Steps:

Lightly coat the chicken breast with olive oil, coat with Italian bread crumbs.
cook on open grill until plump and tender.
top with cheese blend until melted then with the following sauce: In saute pan, add the wine/lemon/butter mix, prosciutto, garlic and red pepper over medium heat. Bring to a boil, and add broccoli and mushrooms.
Pour over chicken breast with a slotted spoon, then with a spatula.
Do not overpower with the Sauce!!! The sauce should enhance, not smother the chicken.
Add a side of white or red pas ta (cavatelli) and a vegetable of choice.

Nutrition Facts : Calories 2058.9, Fat 161.6, SaturatedFat 85.1, Cholesterol 458.3, Sodium 2646.9, Carbohydrate 56, Fiber 4.6, Sugar 9.9, Protein 73.1

CHICKEN FLAMINGO

Chicken Flamingo image

I used to get this at The Pasta House all the time! Now that I can make it myself I actually tried the rest of their menu, which is excelent. This dish is really all about the sauce, the chicken is just a breaded fillet with nothing fancy. This will make four portions.

Provided by mlzelch

Categories Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 boneless skinless chicken breast halves, butterflied open and then cut in half
2 tablespoons olive oil
1 cup Italian seasoned breadcrumbs
1 cup flour
2 eggs
2 tablespoons butter
2 tablespoons flour
1 cup chicken stock
1 cup white wine
1 lemon
1 pinch crushed red pepper flakes
2 garlic cloves, finely chopped
2 -3 slices prosciutto (optional)
4 ounces mushrooms, sliced
4 ounces Italian cheese blend

Steps:

Bread the chicken by dipping fillets in flour first, then egg, then bread crumbs.
Heat olive oil in saute pan over medium heat. You want chicken to sizzle slightly when you place it in the pan. If the oil is to hot you will burn the breading before the chicken is done.once the chicken is in the oil do not move it until it naturally stops sticking to the pan and is ready to turn. About 4 or 5 minutes. Moving the chicken to soon will interfear with the browning of the breadcrumbs. turn chicken and cook another few minutes or until done.
Transfer chicken to a covered dish and sprinkle with cheese.
FOR SAUCE- in a medium bowl add stock, wine, lemon juice, garlic, and pepper then set aside.
melt butter in a saute pan and add the 2tbl flour and wisk together to make a paste.
Slowly add in sauce mixture while stirring to prevent lumps. bring it to a boil then reduce heat and let simmer a few minutes.
once sauce thickens remove from heat and stir in the mushrooms. pour over chicken and serve.
If desired you can cook the prosciutto until crispy and then crumble it over the chicken before adding sauce.