Category: Italian Chicken

Chicken Breast in Lemon-Butter-Caper Sauce over Pasta

I’ve been striving to take back my Sundays, to make something special and wonderful for supper. It hasn’t been easy, but somehow we are managing to reclaim our weekends as mush as possible. In the winter, you are so caught up in all the holiday festivities that you hardly have time to catch your breath. In the spring, long drives in the country call out to you. In the fall, there are harvest festivals galore. Busy all the time! When you love to cook, it’s frustrating to narrow your passion to one night a week. Sundays are my one night to shine.

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Italian Mushroom Asiago Chicken over Simple Garlic Linguine

I love all things Italian, especially the foods. The herbs, the mushrooms, the aromas of garlic filling the kitchen. I adore warm breads dipped in olive oil, pastas with little or no sauce and the clean beauty of a colorful Caprese Salad.  When I saw this recipe at bakeatmidnite.com, I knew I had to give it a try.  It just seemed to go perfectly over a bed of simple garlic linguine. This is a wonderful meal for the whole family. Add a Caprese Salad and a bottle or two of Chianti and it’s perfect for a leisurely summer supper to share with friends.

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Italian Lemon Chicken Saute

Have you ever had one of those weeks when nothing that was planned seems to go right? The first time I made this lovely Lemon Chicken for my family, it was one of those crazy weeks. I had planned to fix this Lemon Chicken dish as a mid-week supper. Life, liberty and the pursuit of happiness had other plans. What started out to be a Wednesday dinner ended up on my table the following Saturday night.  The supper turned out to be an absolute delight.

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Allen’s Dijon-Tuscan Chicken Breasts

For the longest time, I referred to this wonderful recipe simply as “Allen’s chicken” since the recipe came from a dear co-worker at the time, Allen. Yet whenever I put it on the menu, Hubby would ask “What is that again?” My standard reply was “You know, that foo-foo Dijon Italian thing.” While Hubby adores just about anything from my kitchen, he has classifications – Meat and Potatoes (roast, meatloaf and so on), Regular Foods (hamburgers, pizza, basic foods) and Foo-Foo food. The later category is usually anything that involves a heavy dose of creams, butters, wines or contains Dijon Mustard.

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Chicken Marsala Mema Style

Let’s start with what the heck is Mema Style?  Mema is me – it’s what my grandchildren call me.  If you hail from Texas or are a fan of “The Big Bang Theory” and its spin-off “Young Sheldon” then you know what I’m talking about. Mema is Texan for Grandma. In our house, there is a bit more to the whole Mema thing, especially since no one in my family actually hails from Texas.

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Chicken Breast with Savory Tomato-Herb Pan Sauce

Each morning I rise with the first golden threads of sunlight. While my guys are busy packing up lunches and heading out the door, my job is to water our garden. Flowers are forming on nearly every plant – soon we’ll have tomatoes growing. Tomatoes fresh from the garden are the best, don’t you think? As I watch my garden grow, my thoughts drift to all sorts of yummy dishes using things I have grown myself. (Now if only I can convince Hubby to let me have a few chickens . . .)

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Grilled Italian Marinated Chicken Skewers

This easy to make, yummy chicken isn’t very complicated. If you have boneless chicken breasts and Italian Dressing in the house, you are half way there. Add some cherry tomatoes (fresh picked best, but go with what’s available in the market), a bag of Boiler Onions, and maybe a jar of marinated mushrooms, and you are so there!

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Savory Sensational Chicken Scaloppine

For those of you who don’t know me, I love to collect recipes and then play around with them just a bit to put my own personal “stamp” on any given dish. More wine here, a splash more lemon juice there and maybe even a different approach to getting the breast thin. Almost always, the results are wonderful. (I will admit, I’ve had a few flops on my hands over the years – especially early on in my tinkering).

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Pesto-Alfredo Pasta Chicken Bake

This beautiful recipe is inspired by The Cooking Jar. Farah has a wonderful approach to her blog – everyday cooking for everyday cooks. While I love experimenting with recipes. Sometimes I’ll find a recipe that forces me to google some of the ingredients as I wonder “What the heck is that?” With The Cooking Jar, you will recognize every ingredient – most of those “real” ingredients are probably already in you kitchen.

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Spaghetti Bolognese with Chicken and Pancetta

Panchetta is Italian Bacon, of sorts. Both American Bacon and Italian Pancetta are pork, usually from the pork belly section. Typically both have been cured (while some bacon is sold uncured). Bacon is cured in salt, either in a brine or packed in salt. It is then aged by drying the meat, be it dried in cold air for weeks or even months, or smoked (my favorite kind of bacon). Pancetta can also be cured in simple salt, but seasonings and other aromatics are often added to the curing process to infuse Pancetta with its distinctly Italian flavors. While this recipe can be made using Bacon, depending upon the type of bacon, the flavor will vary.

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