Chicken Napolitano

Chicken Napolitano

Fall in love with Italian cooking.
Course Main Dish
Cuisine Italian
Servings 4 generous portions


  • 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


  • Place chicken between layers of parchment paper and pound thin.
  • Cut into bite-size scaloppini, salt and pepper.
  • Heat 2 tbsp. olive oil in large sauté pan over medium high heat.
  • Dust chicken with flour, shake off excess and brown both sides. Set aside.
  • In medium high pan sauté garlic, mushrooms, and broccoli two minutes.
  • Add half the wine to deglaze the pan, simmer for four minutes.
  • Add artichoke hearts, roasted red peppers, and olives. Heat three minutes until tender.
  • Turn flame to high. Add cooked chicken and remaining white wine.
  • Heat for thirty seconds: stir vigorously with wooden spoon to prevent sticking.
  • Toss gently with pasta, grated cheese, parsley and basil until mixed thoroughly.