Best Sauteed Chicken Margherita Recipes

SKILLET CHICKEN MARGHERITA

Steps:

• Preheat oven to 375 degrees F.
• Pat dry the chicken breasts. Cover with plastic wrap, and using a meat mallet or meat tenderizer tool, pound to even thickness to about ½ inch thick. Season the chicken on both sides with the garlic powder, the Italian seasoning, and salt and pepper (about ⅓ teaspoon of salt and a few grinds of pepper for each breast). Optional: let the seasoned chicken sit for 10 minutes to allow the seasonings to penetrate.
• Heat about 1-2 tablespoons of olive oil on a large oven-proof skillet over medium-high heat. Once the pan is hot, add the chicken breasts. Cook on each side for about 6-8 minutes, or until golden brown and cooked through. Internal temperature should reach 165 degrees F. Turn off the heat.
• Spread some pesto over each chicken breast, about 2 tablespoons per breast. Top each chicken breast with a slice of mozzarella cheese and a slice of tomato.
• Transfer to the preheated oven and bake for about 5 minutes, or until the cheese is nicely melted.
• Serve with fresh basil on top. Enjoy!

CHICKEN BREASTS ALLA MARGHERITA

Steps:

• Cut each whole breast in half lengthwise.
• Combine flour, salt and pepper; dredge chicken in flour mixture, shaking off excess.
• Heat 1½ teaspoons each butter and oil over medium heat in a large frying pan.
• When hot, place half of chicken in pan and sauté 2 to 3 minutes, or until lightly browned.
• Transfer to a shallow, 2-quart glass baking dish.
• Repeat with remaining butter, oil and chicken.
• Remove from pan.
• Pour wine, broth and brandy into hot pan.
• Bring to a boil, reduce heat and simmer until slightly thickened, about 5 minutes.
• Top each piece of chicken with slices of prosciutto and fontina.
• Pour the wine sauce over the top.
• Bake, uncovered, in a preheated 350-degree oven for 15 minutes or until chicken is cooked through and the cheese has melted.