Chicken Napolitano
Fall in love with Italian cooking.
4generous portions
4generous portions
  • 1lb. chicken breastsskinless, boneless
  • 1/2tsp sea salt
  • 1/2tsp black pepper
  • 1/2cup olive oilextra virgin
  • 1/3cup flour
  • 2tbsp garliccrushed
  • 1cup sliced mushrooms
  • 1.5cups broccoliflorets
  • 1/2cup dry white wine
  • 1/2cup roasted red peppersjulienned
  • 1cup artichoke hearts
  • 1/4cup Kalamata chopped olives
  • 1/4cup chopped parsley
  • 1/4cup torn basil leaves
  • 1/2cup grated Romano cheese
  • 1/2lb. gemelli or fusilli pastacooked
  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.