Tuscan Farmhouse Chicken Cutlets With Red Sauce Recipes

Steps:

• Season the chicken all over with salt and pepper. Mix the flour with 2 teaspoons rosemary and 1 1/2 teaspoons pepper in a shallow bowl. Put the buttermilk in another shallow bowl. Spoon 2 tablespoons buttermilk into the flour mixture and stir to make clumps. Dip the cutlets one at a time in the flour, then in the buttermilk, then back in the flour again to make a shaggy coating. (You should use all of the flour mixture.) Set the chicken aside on a plate.
• Heat 2 tablespoons olive oil, the garlic and remaining 1 teaspoon rosemary in a medium saucepan over medium-high heat. Cook until the garlic is lightly toasted, about 1 minute. Stir in the cannellini beans and their liquid, 3/4 cup water and a pinch of salt. Adjust the heat to maintain a steady simmer and cook until slightly thickened, 10 to 12 minutes; add a splash of water if the mixture is too thick. Season with salt and pepper. Remove from the heat and cover to keep warm.
• Meanwhile, heat 1/4 inch olive oil in a large skillet over medium-high heat. Working in batches if necessary, add the chicken and cook until deep golden brown and crisp, about 3 minutes per side. Transfer to a rack set on a baking sheet and sprinkle lightly with salt.
• Stir the parsley into the beans and divide among plates; drizzle with the remaining 2 tablespoons olive oil. Add the chicken to the plates. Serve with lemon wedges.

Steps:

• 1. SAUCE: Heat oil in a medium size sauce pan over a medium heat. Add onion, bell pepper and garlic; cook until tender
• 2. Add diced tomatoes with juice, tomato sauce and seasonings. Bring to a boil, reduce heat and simmer 15 minutes covered. Uncover and contine to simmer another 15 minutes, stirring occassionally until thickened. Taste test, add add'l seasoning if desired.
• 3. PREPARING CHICKEN: Pound chicken to about 1/4 inch thickness. NOTE: If chicken breast are large, you can pound to 1/4 inch thickness and slice in 1/2 for 2 servings.
• 4. Set up 3 bowls for battering: 1st bowl combine flour and salt and pepper to taste. 2nd bowl beat eggs with 2 tablespoons milk. 3rd bowl panko bread crumbs, italian seasoning and a sprinkle of salt if desired.
• 5. In a large skillet heat about 2 tablespoons olive oil and 1 tablespoon butter over a med/high heat, closer to a med heat than a high heat. Add more as needed.
• 6. Rinse chicken and pat dry. Dredge in flour mixture 1st, then dip in egg mixture and last dredge in panko bread crumbs.
• 7. Fry until a nice golden brown on both sides. Add add'l olive oil and butter as needed. NOTE: You are not deep frying, just keep pan nicely coated.
• 8. Line an appropiate size pan with foil; place cutlets in pan. Spoon a small about of sauce over chicken (2 to 3 tablespoons). Top with a slice of mozzarella cheese (or 2 to 3 tablespoons of shredded). Place under broiler in oven until cheese melts (about 2 minutes). NOTE: I put rack on 3rd level from broiler.
• 9. Place pasta on plates, spoon some of the sauce over pasta, top with a chicken cutlet and spoon more sauce over chicken. Enjoy!

Steps:

• Preheat oven to 425°. Place potatoes in a shallow roasting pan; drizzle with 1 tablespoon oil and toss to coat. Rub chicken and sausage with 1 tablespoon oil; arrange over potatoes. , In a large bowl, toss onion and peppers with remaining oil; spoon over chicken and sausage. Sprinkle with seasonings., Bake, uncovered, until a meat thermometer inserted into chicken reads 170°-175° and potatoes are tender, 1-1/4 to 1-1/2 hours.

Steps:

• Heat a large, deep skillet over medium high heat. Season chicken with salt and pepper. Add 2 tablespoons extra-virgin olive oil, half the chicken pieces, and a couple of crushed cloves of garlic.
• Brown chicken 2 minutes on each side and remove from pan. Add remaining oil, another single turn of the pan, remaining chicken pieces and garlic. Brown chicken 2 minutes on each side and remove. Add vinegar to the pan. Let it cook off.
• Add butter, shallots, and rosemary to the pan and cook 2 minutes, add flour and cook 1 minute more. Whisk in wine, reduce 1 minute. Whisk in broth and bring liquids up to a bubble. Return chicken to the pan and simmer over moderate heat 7 to 8 minutes to finish cooking chicken through.
• Dessert: This is a very rich meal. My suggestion for dessert is to set out a small cookie tray and offer coffee or tea.

Steps:

• COMBINE cornflour, dried italian seasoning (i.e. oregano, parsley etc.)and pepper in bowl or ziplock bag.
• SLICE chicken breasts in half lengthways and then in 2 to 3 pieces across;.
• FLOUR chicken; shake excess off before.
• HEAT pan; then add oil; BROWN chicken and REMOVE.
• Saute garlic, onions, mushrooms and red or green pepper until SOFT.
• ADD diced zucchini, can of diced tomatoes with juice, red wine, lemon juice, lemon rind and brown sugar.
• Bring to a BOIL, reduce to simmer.
• ADD chicken back into large pot on stove and simmer for 1 hour until chicken is tender.
• When done, add black olives and.
• ENJOY!
• NOTE: Recipe might vary depending on size of chicken breasts
• NOTE: Cornflour to Italian season should be 2 Tbsp to 1 Tbsp ratio whatever total amount you use to coat chicken.
• NOTE: Also tried recipe by pouring sauce oven chicken and baking it on low in oven (120 - 150 degrees) and found while it was still tasty, it did not have the same taste/consistency as that done on the stove top.
• NOTE: I covered the chicken while simmering on the stove top but you might need to stir every now and then to make sure it does stick.

Steps:

• Flatten chicken to 1/2-in. thickness; sprinkle with salt and pepper., In a large skillet over medium heat, cook and stir the garlic, rosemary, sage and thyme in oil for 1 minute. Add chicken; cook for 5-6 minutes on each side or until chicken juices run clear.