Lidia Bastianich Chicken Thigh Recipe

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Listing Results Lidia Bastianich Chicken Thigh Recipe

Chicken Parmigiana Light Lidia Lidia Bastianich

7 hours ago Lidiasitaly.com Show details

Season the chicken thighs with salt and pepper. Spread the flour and bread crumbs on two separate plates. Beat the eggs in a wide shallow bowl until blended. Dredge the chicken in flour to coat lightly, and tap off excess flour. Dip the …

Category: Lidia's chicken parmesan recipeShow Details

Lidia's Braised Chicken Thighs All information about

7 hours ago Therecipes.info Show details

Chicken Parmigiana Light - Lidia newlidiasitaly.com Directions. Preheat the oven to 400 degrees. Cut off any fat, bone, and gristle remaining on the chicken thighs. Place two thighs between two sheets of plastic wrap.

Category: Lidia's chicken casserole recipeShow Details

Traditional Rice and Chicken Lidia Lidia Bastianich

7 hours ago Lidiasitaly.com Show details

Trim any excess fat from the chicken thighs, and cut them into 1-inch chunks. Using a food processor, mince the onion, carrot, celery, and garlic into a fine-textured pestata. Pour the olive oil in the saucepan, and set over medium-high heat. Stir in the pestata, and season with 1 teaspoon of the salt.

Category: Chicken Recipes, Food Recipes, Tea RecipesShow Details

Lidia Bastianich's Chicken Cacciatore Recipe

2 hours ago Today.com Show details

Season the chicken with 1/2 teaspoon salt. 2. Heat the oil in a large Dutch oven over medium heat. 3. Brown the chicken on all sides, 7 to 8 minutes, and remove it to a plate. 4. Add the onion and

Rating: 4.4/5(70)
Total Time: 1 hr 15 mins
Category: Entrées

Category: Chicken Recipes, Tea RecipesShow Details

My Mother’s Chicken and Potatoes Lidia Lidia Bastianich

9 hours ago Lidiasitaly.com Show details

Directions Rinse the chicken pieces and pat dry with paper towels. Trim off excess skin and all visible fat. Cut the drumsticks from the thighs. If using breast halves, cut into 2 small pieces. Make the bacon roll-ups: cut the bacon slices in half …

Category: Chicken RecipesShow Details

Chicken with Olives and Pine Nuts Lidia Lidia Bastianich

7 hours ago Lidiasitaly.com Show details

Directions You will need a 12-inch cast-iron or other heavy skillet or sauté pan, with a cover and an olive pitter. Rinse the chicken pieces, and pat dry with paper towels. Trim off excess skin and all visible fat. Cut drumsticks off the thighs; cut breast halves into two pieces each. Season the chicken all over with the salt.

Category: Chicken RecipesShow Details

Lidia Bastianich's Grandma's Chicken and Potatoes Recipe

Just Now Today.com Show details

For the chicken: 1. Rinse the chicken pieces, and pat them dry with paper towels. Trim off excess skin and fat. Cut the drumsticks from the

Rating: 3.8/5(173)
1. For the bacon:
2. Cut the bacon slices in half crosswise, and roll each strip into a neat, tight cylinder. Stick a toothpick through the roll to secure it; cut or break the toothpick so only a tiny bit sticks out (allowing the bacon to roll around and cook evenly).
3. For the chicken:
4. 1. Rinse the chicken pieces, and pat them dry with paper towels. Trim off excess skin and fat. Cut the drumsticks from the thighs. If using breast halves, cut each into two small pieces. Sprinkle the chicken on all sides with half the salt.

Category: Chicken RecipesShow Details

Chicken Parmigiana Lidia Lidia Bastianich

1 hours ago Lidiasitaly.com Show details

Directions Preheat the oven to 425°F. Lightly pound the chicken breasts, just to make them an even thickness. Season the chicken with the salt and pepper. Spread flour and breadcrumbs on 2 rimmed plates. Beat the eggs in a wide shallow bowl. Dredge the chicken in …

Category: Bread Recipes, Chicken Recipes, Chicken Breast Recipes, Egg Recipes, Pepper RecipesShow Details

Lidia Bastianich's Chicken Scaloppini Recipe TODAY.com

2 hours ago Today.com Show details

Preparation 1. Squeeze the juice from 1½ of the lemons and reserve. Lay the remaining lemon half flat side down and cut into very thin slices with a paring knife. Remove …

1. 1. Squeeze the juice from 1½ of the lemons and reserve. Lay the remaining lemon half flat side down and cut into very thin slices with a paring knife. Remove pits and set the lemon slices aside.
2. 2. Season the scaloppini with salt and pepper. Dredge in flour to coat both sides lightly and tap off excess flour. Heat 3 tablespoons of olive oil and 2 tablespoons of butter in a wide, heavy skillet over medium heat until butter is foaming. Add as many of the scaloppini as will fit without touching and cook until golden-brown on the underside, about 3 minutes. Flip and cook until the second side is lightly browned, about 2 minutes. Remove and drain on paper towels. Repeat with remaining scaloppini.
3. 3. Remove all scaloppini from the pan. Pour off the fat and carefully wipe out the skillet with a wad of paper towels. Pour in the remaining 3 tablespoons olive oil and add the remaining 4 tablespoons butter, the garlic and lemon slices. Cook, scraping the bottom of the skillet, until the garlic is golden-brown, about 3 minutes. Scoop out lemon slices and set aside. Scatter the olives and capers into the skillet and cook, stirring gently, until they begin to sizzle, about 4 minutes. Pour in the wine, bring to a vigorous boil and cook until reduced in volume by half. Pour in the chicken stock, bring to a boil and cook until slightly syrupy, about 4 minutes.
4. 4. Return the scaloppini to the skillet, turning the cutlets in the sauce until they are cooked through and coated with sauce. Swirl in the parsley and divide the scaloppini among warm plates. Spoon sauce over them and decorate with reserved lemon slices. Serve over braised spinach.

Category: Lemon RecipesShow Details

Lidia Bastianich Makes Grandma's Chicken And Potatoes

2 hours ago Cbs.com Show details

Lidia Bastianich showed the hosts of The Talk how to make a family Sunday dinner classic: Grandma’s Chicken and Potatoes. GRANDMA'S CHICKEN AND POTATOES Pollo e Patate della Nonna SERVES 4 2 1/2 pounds chicken …

Category: Chicken Recipes, Dinner Recipes, Potato RecipesShow Details

Chicken Thighs with Olives & Potatoes YouTube

3 hours ago Youtube.com Show details

This Country Style Spring Chicken with Olives and Potatoes is a favorite at my home, especially when my daughter and husband come over for dinner. It is a g

Category: Chicken Recipes, Dinner Recipes, Potato RecipesShow Details

Lidia Bastianich's Skillet Chicken with Mushrooms and

3 hours ago Youtube.com Show details

Chef and author, Lidia Bastianich is making a delicious chicken dish using one skillet. Get more Home & Family Recipes here: http://www.hallmarkchannel.com/h

Category: Chicken RecipesShow Details

Italian Chicken Recipes Lidia Bastianich Recipes

3 hours ago Housebeautiful.com Show details

Rinse the chicken pieces, and pat dry with paper towels. Trim off excess skin and all visible fat. Cut drumsticks off the thighs; cut breast halves …

1. Author: Alexandria Mott
Estimated Reading Time: 3 mins

Category: Chicken RecipesShow Details

Chicken Scarpariello Recipe by Lidia Bastianich

6 hours ago Thedailymeal.com Show details

Directions Season the chicken all over with the salt. Pour the olive oil into a large cast-iron skillet set over medium heat. Add ½ of the chicken and sausage (or use enough to fit …

Rating: 3.4/5(32)
Estimated Reading Time: 1 min
Servings: 6
Calories: 365 per serving
1. Season the chicken all over with the salt. Pour the olive oil into a large cast-iron skillet set over medium heat. Add ½ of the chicken and sausage (or use enough to fit in the skillet without crowding), and brown all over, about 5 minutes. Remove to a plate, and repeat with the second batch of chicken and sausage.
2. Return all of the chicken and sausage to the skillet. Add the garlic, and let everything brown and caramelize together for 3-4 minutes. Pour the vinegar into the skillet, bring to a boil, and cook until syrupy, about 2-3 minutes. Reduce heat to low, and sprinkle with the dried oregano. Cover the skillet, and cook until the chicken and sausage are glazed and the chicken is tender, about 20-25 minutes.

Category: Chicken Recipes, Sausage RecipesShow Details

Chicken Cacciatore ~ Lidia Bastianich's MasterCook

2 hours ago Mastercook.com Show details

Season the chicken pieces generously with salt and pepper. Dredge the pieces in flour, coating them lightly and tapping off excess flour. In a wide (at least 12-inch) 5-quart braising pan, heat the vegetable oil with 2 tablespoons of …

Category: Chicken Recipes, Pepper Recipes, Vegetable RecipesShow Details

How to Make Lidia Bastianich's CheeseCrusted Chicken Tenders

6 hours ago Tastingtable.com Show details

When Lidia Bastianich says, While the book contains 400-plus recipes, many are as effortless as the cheese-crusted, baked chicken tenders (see the recipe) she recently showed us how to make.

Category: Cheese Recipes, Chicken RecipesShow Details

Lidia Bastianich's family recipes: Chicken with potatoes

7 hours ago Today.com Show details

Lidia Bastianich shares her family's favorite recipes for chicken with potatoes, broccoli rabe, baked ziti, seafood gratin and more. Legendary chef and cookbook author Lidia Bastianich brings us

Category: Chicken Recipes, Food Recipes, Potato Recipes, Seafood RecipesShow Details

Lidia's Chicken with Olives and Pine Nuts Goodtaste with

3 hours ago Goodtaste.tv Show details

Rating: 3.63. You: Rate this recipe! Instructions. Rinse the chicken pieces, and pat dry with paper towels. Trim off excess skin and all visible fat. Cut drumsticks off the thighs; cut breast halves into two pieces each. Season the chicken all over with the salt. Put the olive oil and butter in the pan, and set over medium- low heat.

Category: Chicken RecipesShow Details

Chicken Sorrentino Lidias Recipes

2 hours ago Tfrecipes.com Show details

Chicken Sorrentino Lidias Recipe. CHICKEN WITH EGGPLANT (LIDIA BASTIANICH) Saw Lidia preparing this dish but didn't listen to the amounts in the recipe. So, I placed a request in the Recipes Forum and 1Steve was kind enough to send me this link. It was posted in Flavor Junkie's October 4, 2006 blog. Recipe From food.com. Provided by Manami.

Category: Chicken Recipes, Egg Recipes, Food RecipesShow Details

Sunday Night: Lidia's Chicken w/ Sausage & Potatoes

4 hours ago Staceysnacksonline.com Show details

chopped fresh parsley for garnish. Heat oven to 450 degrees. Brown your sausage in a heavy skillet coated with olive oil. When browned, remove w/ a slotted spoon to a roasting pan. Now for the messy part: brown your chicken thighs in the fat and oil from the sausage, about 15 minutes. Remove and put in the roasting pan with the sausage.

Estimated Reading Time: 2 mins

Category: Chicken Recipes, Sausage RecipesShow Details

Lidia Chicken Drumstick Paprika Recipes

Just Now Recipeseveryday.net Show details

1. Rinse the chicken pieces, and pat them dry with paper towels. Trim off excess skin and fat. Cut the drumsticks from the thighs. If using breast halves, cut each into two small pieces. Sprinkle the chicken on all sides with half the salt.

Category: Chicken RecipesShow Details

Lidia's Chicken Recipe All information about healthy

9 hours ago Therecipes.info Show details

Lidia's Chicken Francese - An Italian American Classic hot www.mastercook.com. 1/2 tsp freshly ground black pepper, plus more for seasoning the sauce. 4 servings Veal, Chicken, Turkey or Pork Scaloppine (2 breasts halved and pounded or 1 package cutlets) all-purpose flour. 1/3 cup olive oil. 1/3 cup vegetable oil. 6 tbsp unsalted butter. 1 lemon, cut into very thin slices, …

Category: Chicken Recipes, Lemon Recipes, Pepper Recipes, Pork Recipes, Seasoning Recipes, Vegetable Recipes, Turkey Recipes, America Recipes, Italian RecipesShow Details

Involtini Di Pollo All Salmoriglio recipe from Lidia’s

9 hours ago Fox4kc.com Show details

KANSAS CITY, Mo. — Lidia Bastianich, owner of Lidia’s Kitchen and author of “Nonna Tell Me a Story” stopped by the FOX 4 morning show to share a recipe featured in her new children’s book.

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Lidia Bastianich Chicken Francese All information about

1 hours ago Therecipes.info Show details

Lidia's Chicken Francese - An Italian American Classic top www.mastercook.com. 1/2 tsp freshly ground black pepper, plus more for seasoning the sauce. 4 servings Veal, Chicken, Turkey or Pork Scaloppine (2 breasts halved and pounded or 1 package cutlets) all-purpose flour. 1/3 cup olive oil. 1/3 cup vegetable oil. 6 tbsp unsalted butter. 1 lemon, cut into very thin slices, …

Category: Chicken Recipes, Lemon Recipes, Pepper Recipes, Pork Recipes, Seasoning Recipes, Vegetable Recipes, Turkey Recipes, America Recipes, Italian RecipesShow Details

Chicken Alla Pitocca Recipe PBS Food

4 hours ago Pbs.org Show details

Directions. Trim any excess fat from the chicken thighs, and cut them into 1-inch chunks. Using a food processor, mince the onion, carrot, celery, and garlic into a …

Category: Chicken Recipes, Food RecipesShow Details

Lidia Bastianich’s Traditional Rice and Chicken – Elly

1 hours ago Ellysaysopa.com Show details

Traditional Chicken and Rice. Adapted from Lidia Bastianich. 1.25 lbs. boneless/skinless chicken thighs 1 medium onion, coarsely chopped 2 medium carrots, peeled and cut into 1-2″ chunks 2 celery ribs, cut into 1-2″ pieces 2 cloves garlic, minced 2-3 Tbsp. olive oil 1 bay leaf 1/2 cup dry white wine 2.5 hot cups chicken broth 1 cup short

Category: Chicken Recipes, Ribs Recipes, Rice RecipesShow Details

Lidia Bastianich Chicken Vesuvio Recipe All information

7 hours ago Therecipes.info Show details

new www.share-recipes.net. Lidia Bastianich Recipes Chicken Vesuvio :: dzsudzsak.org. 1 hours ago Dzsudzsak.org All recipes . Jan 12, 2010 · Get chef Lidia Bastianich's recipe for chicken with olives and pine nuts from her new cookbook, Lidia Cooks from the Heart of Italy.

Category: Chicken RecipesShow Details

Sautéed Chicken with Olives, Capers and Roasted Lemons

4 hours ago Foodandwine.com Show details

Instructions Checklist Step 1 Preheat the oven to 375°. Line a baking sheet with parchment paper. Drizzle olive oil on the parchment, then arrange the lemon slices in a single …

Rating: 4/5
Total Time: 35 mins
Servings: 4
1. Preheat the oven to 375°. Line a baking sheet with parchment paper. Drizzle olive oil on the parchment, then arrange the lemon slices in a single layer. Drizzle the lemons lightly with oil and season with salt and pepper. Roast for about 20 minutes, until the lemons begin to brown around the edges.
2. Meanwhile, heat a large, deep skillet. Add the spinach and cook over high heat, tossing, until wilted, about 2 minutes. Transfer the spinach to a strainer; press out the liquid. Wipe out the skillet and heat 2 tablespoons of the oil in it. Add the bread crumbs and cook over moderate heat, stirring, until toasted, 2 minutes. Add the spinach, season with salt and pepper and cook for 1 minute.
3. In a deep medium skillet, heat the remaining 1/4 cup of oil. Season the chicken with salt and pepper and dust with the flour, shaking off the excess. Cook the chicken over high heat, turning once, until golden, about 6 minutes. Add the olives, capers and stock and bring to a boil. Cook over high heat until the stock is reduced by about two-thirds, about 5 minutes. Add the roasted lemons, butter and parsley, season with salt and pepper and simmer just until the chicken is cooked through, about 1 minute.
4. Transfer the chicken to plates and spoon the sauce on top. Serve the spinach on the side.

Category: Baking Recipes, Lemon RecipesShow Details

Best Lidia Bastianich Recipes KeepRecipes: Your

4 hours ago Keeprecipes.com Show details

Chicken sausage; Chicken Thigh; Chickpea; Chickpea Flour; Chicory; chile; Chile Pepper; Chile Seco; chili oil; chili powder; Best Lidia Bastianich Recipes Lidia Bastianich's new cookbook is full of common 1; Keep it. Kept by

Category: Chicken Recipes, Chili Recipes, Pepper Recipes, Sausage RecipesShow Details

My Mother's Chicken and Potatoes Recipe Leite's Culinaria

5 hours ago Leitesculinaria.com Show details

Return the heat to medium, and cook for about 7 minutes, shaking the pan occasionally, then uncover, and tumble the pieces and potatoes (and …

Rating: 5/5(4)
Total Time: 45 mins
Category: Entrees
Calories: 860 per serving
1. Rinse the chicken pieces and pat dry with paper towels. Trim off excess skin and all visible fat. Cut the drumsticks from the thighs. If using breast halves, cut into two small pieces.
2. Make the bacon roll-ups: Cut the bacon slices in half crosswise and roll each strip into a neat, tight cylinder. Stick a toothpick through the roll to secure it; cut or break the toothpick so only a tiny bit sticks out (allowing the bacon to roll around and cook evenly).
3. Pour the canola oil into the skillet and set over high heat. Sprinkle the chicken with 1/4 teaspoon salt on all sides. When the oil is very hot, lay the pieces in it, skin side down, an inch or so apart — watch out for oil spatters. Don’t crowd the chicken: if necessary, fry it in batches, with similar pieces (like drumsticks) together.
4. Drop the bacon rolls into the oil around the chicken, turning and shifting them often. Let the chicken pieces fry in place for several minutes to brown on the underside, then turn and continue frying until they’re golden brown on all sides, 7 to 10 minutes or more. Fry breast pieces only for 5 minutes or so, taking them out of the oil as soon as they are golden. Let the bacon rolls cook and get lightly crisp, but not dark. Adjust the heat to maintain steady sizzling and coloring; remove the crisped chicken pieces with tongs to a bowl.

Category: Potato RecipesShow Details

Braised Chicken with Garlic and White Wine Recipe Epicurious

5 hours ago Epicurious.com Show details

Step 2. Heat 4 tablespoons extra-virgin olive oil in heavy large pot over medium-high heat. Working in 2 batches, add chicken and cook until …

Rating: 3.1/5(105)
Servings: 8

Category: Chicken RecipesShow Details

Lidia Bastianich's new book tells you how to be a great

Just Now Chicagotribune.com Show details

A recipe from "Lidia's Mastering the Art of Italian Cuisine" by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. 12 medium chicken thighs (about 4 pounds)

Category: Chicken Recipes, Italian RecipesShow Details

lidia s homemade chicken soup recipes Cook and Post

8 hours ago Cookandpost.com Show details

lidia bastianich’s traditional rice and chicken. (except, I’m calling it chicken and rice because I increased the chicken. :)) Oh, first day of spring. 20 min1 ora40 min. lidia s homemade chicken soup. Read recipe >>. recipe: homemade chicken soup. Topped with Well, this is embarrassing. This soup was of course a contestant in our .

Category: Chicken Recipes, Rice Recipes, Soup RecipesShow Details

Lidia's Chicken Vesuvio Recipe All information about

7 hours ago Therecipes.info Show details

Dry chicken with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Add half of chicken, skin side down, and brown lightly, abut 5 minutes; transfer to plate. Repeat with 1 tablespoon more oil and remaining chicken; transfer to plate.

Category: Chicken Recipes, Pepper RecipesShow Details

Lidia's Italy Chicken With Artichokes Recipe Italian

1 hours ago Food.com Show details

Remove and place on a dish. When the chicken is done put garlic in pan and cook for about two minutes, until sizzling. Take the artichoke out of the water and place in pan with the garlic. Stir …

1. Trim the artichokes and cut them into halves or wedges, about 1-1/2 inches wide and soak them in water with juice from the lemon.
2. Salt the chicken. In a heavy bottom pan brown chicken in oil, but do not cook all of the way through. Remove and place on a dish.
3. When the chicken is done put garlic in pan and cook for about two minutes, until sizzling.
4. Take the artichoke out of the water and place in pan with the garlic. Stir well and season with 1/2 teaspoon of salt and red pepper flakes.

Category: Chicken RecipesShow Details

Lidia Bastianich Beef Braciole Recipe All information

5 hours ago Therecipes.info Show details

Secure the end flap with a toothpick. Repeat with the remaining beef and stuffing, then season the rolls with salt and pepper. To brown the braciole and start the sauce: Heat 3 tablespoons olive oil in a large, heavy casserole over medium heat. Stir in the onions and garlic and cook until the onion is wilted, about 5 minutes.

Category: Beef Recipes, Pepper RecipesShow Details

Lidia Bastianich Chefs PBS Food

8 hours ago Pbs.org Show details

LIDIA BASTIANICH. Lidia is an Emmy award-winning public television host, a best‐selling cookbook author, a successful restaurateur, and owner of …

Category: Recipe for HealthShow Details

Italian recipes: Lidia Bastianich shares her Chicken

6 hours ago Cbsnews.com Show details

Combine the onion, carrot, celery, and garlic in a food processor, and pulse to make a coarse vegetable paste or pestata. Heat the olive oil in a large skillet over medium heat.

Category: Food Recipes, Vegetable RecipesShow Details

My Mother’s Chicken & Potatoes from Lidia Bastianich

4 hours ago Andrewzimmern.com Show details

By Lidia Bastianich Chicken and potatoes, cooked together in a big cast iron skillet until it’s crisp and moist at the same time, is my mother’s specialty. …

Estimated Reading Time: 4 mins

Category: Chicken Recipes, Potato RecipesShow Details

How To Make Chicken Pizzaiola By Lidia Bastianich YouTube

3 hours ago Youtube.com Show details

Breaded chicken gets baked to crunchy perfection then sandwiched between melted mozzarella & a light, fresh tomato sauce in Lidia Bastianich’s Pizzaiola recipe.

Category: Bread Recipes, Chicken Recipes, Pizza Recipes, Sandwich RecipesShow Details

See Kate Cook!: Lidia's Chicken Bundles

2 hours ago Seekatecook.com Show details

Heat the rest of the olive oil in a large skillet or dutch oven over medium-low heat. Add the onion and cook for 20+ minutes until the onion turns golden brown. Add the garlic and cook another 3 minutes until fragrant. Transfer the onion/garlic to a bowl. Leave the remaining oil in the pan.

Category: Recipe for HealthShow Details

Facebook

7 hours ago Facebook.com Show details

#LidiasRecipes - Chicken Parmigiana, New Style This is a more contemporary version of one of the standbys of Italian-American cooking. Instead of coating a thin, breaded and fried chicken cutlet with tomato sauce, I like to top a chicken thigh with sliced fresh tomatoes and slices of fresh mozzarella or Fontina cheese.

Category: Bread Recipes, Cheese Recipes, Chicken Recipes, Tea Recipes, America Recipes, Italian RecipesShow Details

Chicken Cacciatore Recipe Epicurious

1 hours ago Epicurious.com Show details

Season the chicken all over with 1/2 teaspoon salt. Pour enough vegetable oil into a large Dutch oven to cover the bottom of the pan, over medium heat. When the oil is hot, brown the chicken all

Category: Chicken Recipes, Tea Recipes, Vegetable RecipesShow Details

Chicken Saltimbocca Recipe Lidia Bastianich Food & Wine

5 hours ago Foodandwine.com Show details

Heat a large skillet. Add the oil and 2 tablespoons of the butter. Add 2 of the breasts, prosciutto side up, and cook over high heat until nearly cooked through, about 3 minutes.

Rating: 5/5(352)
Category: Meat & Poultry Recipes
1. Season the chicken with salt and pepper. Place 2 sage leaves on each breast. Top with a slice of prosciutto, trimming it to fit. Press the prosciutto to help it adhere to the chicken. Dust the chicken with flour, shaking off the excess.
2. Heat a large skillet. Add the oil and 2 tablespoons of the butter. Add 2 of the breasts, prosciutto side up, and cook over high heat until nearly cooked through, about 3 minutes. Turn the chicken and cook just until the prosciutto begins to shrink, about 1 minute. Transfer the chicken to a plate; repeat with the remaining chicken. Pour off any fat and wipe out the skillet.
3. Add the remaining butter to the skillet. Add the wine and cook over high heat until reduced by half, 2 minutes. Add the stock and bring to a boil. Cook until reduced by half, 3 minutes.
4. Return the chicken to the skillet, prosciutto side up, and simmer over moderate heat until the chicken is cooked through, about 2 minutes; season with salt and pepper. Transfer the chicken to plates, pour the sauce on top and serve.

Category: Recipe for HealthShow Details

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