Chicken Cardinale Recipes

Steps:

• Melt butter in a saute pan until melted.
• Saute chicken breasts and mushrooms until the chicken is lightly brown and juices run clear.
• Add the proscuitto, oregano, salt & pepper.
• Add marsala wine and cook rapidly to reduce it by half.
• Remove chicken to a broiling pan, top with cheese and broil only until the cheese has melted.
• Pour remaining sauce from pan over chicken and sprinkle with chopped parsley if desired.

Steps:

• Combine the flour, salt and pepper in a plastic bag. Shake the chicken pieces in flour until coated. Heat the oil in a large skillet (one that has a cover/lid). Fry the chicken pieces until they are browned on both sides. Remove from skillet.
• Add the onion, garlic and bell pepper to the skillet and saute until the onion is slightly browned. Return the chicken to the skillet and add the tomatoes, oregano and wine. Cover and simmer for 30 minutes over medium low heat.
• Add the mushrooms and salt and pepper to taste. Simmer for 10 more minutes.

Steps:

• Cut the root from the green onions and cut the green onions into 1/4 inch rings and portions to 5 ounces.
• Cut the raw chicken tenders in half lengthwise, portion to 16 ounces.
• Portion the drained quartered artichoke hearts to 10 ounces.
• In a large saute pan, heat the olive oil, add the green onions and chopped garlic.
• Saute for 3-4 minutes, until the garlic and onions are slightly browned.
• Add the chicken tenders, salt and the crushed red pepper. Cook for an additional 3-4 minutes, until the chicken is cooked through.
• Deglaze the pan with white wine.
• Add the quartered artichokes and cream. Reduce the sauce until it starts to thicken. Remove the pan from the heat and incorporate the room temperature butter.
• Toss with the cooked penne and then the romano cheese.