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Chicken Napolitano

Chicken Napolitano
Print Recipe
Fall in love with Italian cooking.
Servings
4 generous portions
Servings
4 generous portions
Chicken Napolitano
Print Recipe
Fall in love with Italian cooking.
Servings
4 generous portions
Servings
4 generous portions
Ingredients
  • 1 lb. chicken breasts skinless, boneless
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1/2 cup olive oil extra virgin
  • 1/3 cup flour
  • 2 tbsp garlic crushed
  • 1 cup sliced mushrooms
  • 1.5 cups broccoli florets
  • 1/2 cup dry white wine
  • 1/2 cup roasted red peppers julienned
  • 1 cup artichoke hearts
  • 1/4 cup Kalamata chopped olives
  • 1/4 cup chopped parsley
  • 1/4 cup torn basil leaves
  • 1/2 cup grated Romano cheese
  • 1/2 lb. gemelli or fusilli pasta cooked
Servings: generous portions
Instructions
  1. Place chicken between layers of parchment paper and pound thin.
  2. Cut into bite-size scaloppini, salt and pepper.
  3. Heat 2 tbsp. olive oil in large sauté pan over medium high heat.
  4. Dust chicken with flour, shake off excess and brown both sides. Set aside.
  5. In medium high pan sauté garlic, mushrooms, and broccoli two minutes.
  6. Add half the wine to deglaze the pan, simmer for four minutes.
  7. Add artichoke hearts, roasted red peppers, and olives. Heat three minutes until tender.
  8. Turn flame to high. Add cooked chicken and remaining white wine.
  9. Heat for thirty seconds: stir vigorously with wooden spoon to prevent sticking.
  10. Toss gently with pasta, grated cheese, parsley and basil until mixed thoroughly.
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