CHICKEN SARAFINA
Don't know where I got this one- but doesn't make it any less tastey! I think I got it from the Chef at ex BIL Italian resturant but anyway nice way to have a pasta dinner with some crusty bread
Provided by Shawn C
Categories Chicken
Time 50m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- to make sauce melt 1/2 stick butter in large heavy bottom saucepan.
- add vegetables and cook over low heat until very tender, about 10 minutes. gradually add flour and mix until smooth to make roux. cook, stirring constantly for about 2 minutes. do not brown.
- add stock gradually, incorporating with whisk and bring to simmer. si.
- immer 10 minutes, whisking until sauce is smooth and thick enough to coat back of spoon.
- bring to boil, then add milk and cream, mixture may become thin if it does reduce again until mixture coats spoon.
- adjust seasoning as needed.
- heat clarified butter in large saute pan, dip chicken in flour then in eggs to coat well.
- saute breasts in butter over medium high heat until cooked through on one side.
- when done, turn and immediately add wine and garlic.
- being careful mixture does not flare up.
- cook until meat is no longer pink inside and liquid has reduced by half, about 5 minutes.
- when meat is cooked season with oregano, salt and pepper remove from heat.
- discard butter the meat was cooked inches
- sprinkle chicken with parmesan.
- **NOTE**strain pasta but do not drain under water. to prepare put in large bowl and top with melted butter to taste, add salt and pepper and garlic powder toss to coat.
- divide pasta between six dishes put 1 chicken breast top each pasta, top with 4 ounces sauce then add 3-4 button mushrooms and parsley serve extra sauce on the side.
Nutrition Facts : Calories 1069.5, Fat 62, SaturatedFat 36.5, Cholesterol 333.9, Sodium 495.1, Carbohydrate 74, Fiber 3, Sugar 5.1, Protein 47.7
SERAFINA'S CHICKEN AND OLIVES
My Mother's side of the family is from Siracusa, Sicily, where there is a lot of Greek influence in the cooking. Serafina was my Great Aunt and this was her 'signature dish'. We never had a 'recipe' for this dish until my Mom and I decided to write it down recently. You can shortcut this recipe by using left over broth and chicken from the last pot of chicken soup you've made. Just skip down to the frying pan directions. (I'm totally guessing on the prep/cook time... if you're using leftover chicken soup, cut about an hour off the cook time) We even eat this cold!
Provided by CHRISSYG
Categories Chicken
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Place chicken in pot with cold water, slowly bring to a simmer.
- Skim the foam that rises to the surface as the chicken simmers.
- When the foam stops rising to the surface (approx 20 minutes of simmering) add 1 cup (approx) of celery cut into chunks, the carrot and one onion cut into quarters, bay leaf and parsley.
- Simmer uncovered until liquid is reduced by more than one half and chicken is falling off the bone.
- Remove vegetables and bay leaf and discard.
- Take chicken off the bone, discard bones and skin and break large pieces of chicken up into bite sized pieces.
- In a large frying pan sauté garlic and diced medium onion until softened (2-3 minutes).
- Add remaining 1 ½ c celery that also has been diced and olives.
- Saute an additional 2-3 minutes.
- Add chicken, 4 cups of the reserved broth and vinegar.
- Simmer until celery is crisp-tender approximately 15-20 minutes.
- When serving drizzle with the remaining olive oil and black pepper.
Nutrition Facts : Calories 512.6, Fat 40.2, SaturatedFat 9, Cholesterol 115, Sodium 514.2, Carbohydrate 8.1, Fiber 2.5, Sugar 3.3, Protein 29.7
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