Time 30m Yield 4 servings. Number Of Ingredients 8 Steps:
In a shallow bowl, mix flour, salt and pepper. Pound chicken breasts with a meat mallet to 1/2-in. thickness. Dip chicken in flour mixture to coat both sides; shake off excess., In a large skillet, heat butter over medium heat. Brown chicken on both sides. Add wine; bring to a boil. Reduce heat; simmer, uncovered, until chicken is no longer pink, 12-15 minutes. Drizzle with lemon juice. If desired, sprinkle with parsley.
Time 35m Yield 4 serving(s) Number Of Ingredients 9 Steps:
In a large skillet, saute mushrooms, onions, and garlic in olive oil until onions are translucent and mushrooms golden brown. Add chicken and cook until no longer pink. Add jar sauce, wine and brown sugar; simer 15 minutes on medium-low heat. Drain roasted peppers of oil and slice into strips; add to sauce and simmer 5 minutes more. Serve immediately over pasta of your choice.
Yield 8 Number Of Ingredients 10 Steps:
In large skillet, heat oil over medium heat. Add mushrooms, onions, and garlic; saute until tender. Add chicken, and cook until no longer pink. Stir in pasta sauce, wine, and brown sugar. Simmer for 15 minutes. Add drained and sliced roasted red peppers, and simmer 5 minutes more. Meanwhile, cook pasta according to package directions. Drain. Serve sauce over pasta.
Yield 8 Number Of Ingredients 10 Steps:
In large skillet, heat oil over medium heat. Add mushrooms, onions, and garlic; saute until tender. Add chicken, and cook until no longer pink. Stir in pasta sauce, wine, and brown sugar. Simmer for 15 minutes. Add drained and sliced roasted red peppers, and simmer 5 minutes more. Meanwhile, cook pasta according to package directions. Drain. Serve sauce over pasta.
More about “quick chicken zingarella recipes”
Time 2h30m Yield 1 4 qt. casserole, 8 serving(s) Number Of Ingredients 19 Steps:
Cut the bones out of the veal and trim fat, cut into 2" chunks. Heat the shortening in a large skillet. Dredge meat in flour. Drop garlic into the skillet and begin browning some of the meat. Season with salt and pepper as it browns. Remove brown meat to toweling. Saute mushrooms in same skillet until tender and drain on paper towel. Without cleaning skillet, add the water and bouillon cubes. Add tomato paste and stir until smooth, simmering slowly. Stir in worcestershire sauce, oregano, hot sauce, saffron, and spices. Cut the almonds in half and stir into the sauce. Put some pieces of veal in the bottom of a 4 quart casserole and build alternate layers of meat, mushrooms, sauce, onions and potatoes. Cover and bake in slow oven (300*) for 1 3/4 hours. About 20 minutes before serving, add frozen peas in clusters here and there, and return to oven.
