Chicken Alla Panna Recipes

Steps:

• In a deep skillet, fry the bacon until crispy. Remove to a paper towel to drain, then chop.
• In the same skillet, add the chicken and season with salt, pepper, Italian seasoning, and paprika. Cook until no longer pink inside.
• Add the garlic and cook until softened.
• Add spinach and tomatoes and cook until the spinach is wilted.
• Add the cream, Parmesan, an red pepper flakes and bring to a boil.
• Add the penne and bacon, and stir until fully coated in sauce.
• Serve with parsley, Parmesan, and red pepper flakes, if desired.
• Enjoy!

Steps:

• Heat oil in a skillet over medium high heat. Prepare an assembly line for breading your chicken by placing the flour, a beaten egg, and the bread crumbs on 3 separate shallow dishes.
• Dredge chicken in flour, then dip both sides into the egg, then coat with bread crumbs.
• Place breaded chicken in skillet and brown both sides, about 5 minutes total; remove from skillet and set aside.
• Add onions and mushrooms to skillet, and cook, while stirring, until onions begin to soften, about 5 minutes.
• Pour in broth; season with salt and pepper.
• Remove pan from heat and add butter and brandy (or sherry), return to heat and cook about a minute.
• Stir in flour, mixing well.
• Reduce heat to low, stir in broth, return chicken, cover pan and simmer about 8 minutes; stir in cream, heat through, and serve.

Steps:

• Heat the oil in a skillet.
• On a high heat, quickly fry the ham or prosciutto until starting to brown, keep stirring it continuously to stop it from burning.
• Turn down to a low heat or if cooking on an electric hob turn it off, pour in 250 ml of cream.
• Add the cayenne pepper and stir in the parmesan.
• If the sauce seems really thick add some more cream, the pasta shouldn't be dry, but neither should it swim in sauce.
• Stir in the pasta and serve straight away.

Steps:

• Cut each whole breast in half lengthwise.
• Combine flour, salt and pepper; dredge chicken in flour mixture, shaking off excess.
• Heat 1½ teaspoons each butter and oil over medium heat in a large frying pan.
• When hot, place half of chicken in pan and sauté 2 to 3 minutes, or until lightly browned.
• Transfer to a shallow, 2-quart glass baking dish.
• Repeat with remaining butter, oil and chicken.
• Remove from pan.
• Pour wine, broth and brandy into hot pan.
• Bring to a boil, reduce heat and simmer until slightly thickened, about 5 minutes.
• Top each piece of chicken with slices of prosciutto and fontina.
• Pour the wine sauce over the top.
• Bake, uncovered, in a preheated 350-degree oven for 15 minutes or until chicken is cooked through and the cheese has melted.