Best Chicken Tuscany Recipes

AMERIGO'S CHICKEN TUSCANY

Steps:

• For the marinade: In a medium bowl whisk together oils, vinegar, lemon juice, garlic, lemon zest, peppercorns, celery salt, Worcestershire sauce and Tabasco.
• Add chicken breasts and place in refrigerator to marinate for several hours.
• For the brown sauce: In a medium saucepan, over mediium heat, melt butter.
• Add flour and whisk together over heat for 1- 2 minutes.
• Add Chianti and beef stock, whisking constantly.
• Bring to a boil, then reduce heat to medium low and simmer about 10 minutes.
• For the chicken: Remove chicken breasts from marinade and pat dry.
• Coat each breast first with flour, shaking out excess; then in egg wash; then in bread crumbs.
• Make sure to completely cover breast with breading.
• In a large heavy non-stick skillet, heat olive oil over medium-high heat.
• Place breasts in pan and cook until browned lightly on each side, about 4 minutes per side.
• Remove and keep warm.
• In another pan, melt butter, add mushrooms and cook until they begin to soften, 1 to 2 minutes.
• Add tomatoes and garlic and cook, stirring constantly, for another minute.
• Add herbs and green onions and toss to combine.
• Add brown sauce and bring to a boil, then remove from heat.
• Divide angel hair pasta among four plates and top with chicken and sauce.

CHICKEN TUSCANY

Steps:

• In 13 x 9-inch baking pan, arrange chicken,.
• red pepper and mushrooms.
• Blend remaining ingredients; pour over chicken.
• Bake 50 minutes at 425 degrees or until chicken is thoroughly cooked.

CHICKEN TUSCANY FOR TWO

Steps:

• In a large bowl, add 1 cup of flour and 1/4 tsp garlic powder.
• In a small bowl, combine egg, 2 tbsp water and 1 tbsp olive oil. Mix will.
• Add egg mixture to flour. Mix and knead until smooth.
• Divide dough into two parts.
• On a floured countertop, roll part into a flat about 20 inches in diameter.
• using a pizza cutter, cut dough into 1/4 inch wide strips. Place pasta on cooling rack or floured surface.
• repeat for second part of dough.
• Bring about 3 cups of water to a boil in a medium pot.
• Boil pasta for 6-8 minutes, until tender. Drain.
• Meanwhile, place 1tbsp olive oil and 1 tsp minced garlic in a large skillet. Bring to a low heat.
• Slowly cook chicken breasts in olive oil/garlic, keeping covered and turning every ten minutes 'til cooked (about 30-45 minutes, depending on thickness of chicken).
• Meanwhile, in a medium saucepan, add can of evaporated milk.
• Add Jaminson's chicken base, cumin. basil and pepper.
• Bring sauce to a very low simmer using very low heat, until the chicken base is dissolved.
• Ad tbsp flour to thicken, stirring vigorously.
• Once all this is done, Place half of the pasta on a plate.
• Slice each breast and place on the bed of pasta. Cover generously with sauce. Dust with Paprika and Parmesan cheese.

CHICKEN PARMESAN TUSCANY

Steps:

• Place Bisquick in large resealable food-storage plastic bag. Shake each chicken breast in Bisquick; set aside.
• Heat oil 12-inch skillet over medium heat. Stir in garlic; cook until garlic starts to lightly brown. Add chicken breasts; cook 6 to 10 minutes, turning once, until browned.
• Pour cooking sauce around chicken. Heat to boiling. Reduce heat to medium, cook 5 to 8 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Sprinkle each chicken breast with 2 tablespoons cheese. Remove from heat; cover and let stand 5 minutes or until cheese is melted. Serve with spaghetti.

TUSCANY CHICKEN

Steps:

• Preheat oven to 425 degrees.
• Pat potatoes dry with paper towels.
• Toss potatoes and mushrooms with 21/2 tbs oil, 2 tbs cheese, 2 tsp garlic and 2 tsp rosemary, 1/2 tsp salt and 1/4 tsp pepper.
• Arrange in 13x9 baking dish in one layer.
• Top with remaining 2tbs cheese and bake 15 minute or until potatoes are just lightly browned.
• Meanwhile, heat remaining 11/2 tbs oil in large nonstick skillet over med. heat.
• Add chicken pieces.
• Season lightly with S&P, sprinkle with remaining rosemary and garlic.
• Cook 5-6 minutes on each side or until browned. (don't crowd pan, may need to do more than one batch).
• Arrange chicken pieces on top of potatoes. Drizzle with any oil from skillet and return to oven.
• Bake 20-25 minute longer or until chicken is done.

TUSCANY STUFFED CHICKEN BREASTS

Steps:

• Place each chicken piece, boned side up, between 2 pieces of clear plastic wrap. Working from the center to the edges, pound lightly with the flat side of a meat mallet to 1/4-inch thickness. Remove plastic wrap. Sprinkle chicken with black pepper. Layer cheese, roasted red sweet pepper halves, and sage in the center of each breast. Fold in edges; roll up into a spiral, pressing the edges to seal. Roll in flour.
• In an 8-inch skillet heat the oil over medium heat. Cook chicken in hot oil about 5 minutes, turning to brown all sides. Remove from skillet.
• In the same skillet bring wine or broth to boiling; reduce heat. Simmer, uncovered, about 2 minutes or until 1/4 cup liquid remains. Return chicken to skillet. Cover and simmer for 8 to 9 minutes or until chicken is tender and no longer pink. To serve, spoon juices over chicken.

TUSCANY CHICKEN AND ORZO WITH BEAN DRESSING

Steps:

• Mix chicken through Italian seasoning in a dish and let marinate overnight. Dice the zucchini and tomato, then mix them together. Store these in the refrigerator overnight too.
• Preheat oven to 350.
• Heat a fry pan on the stove top on high till hot, then turn the heat down to medium high. Remove chicken from marinade (but keep the liquid), salt and pepper both sides of the meat and sear the chicken in the fry pan till brown, about 3 minutes per side.
• Place the browned chicken on a greased baking sheet (which has a rim to catch the chicken juices).
• Mix the orzo, diced zucchini, diced tomato, and 1.75 cups chicken broth in a casserole, (I use a loaf pan). Cover tightly with foil.
• Place the chicken and the orzo in the oven. Bake for 25 minutes (if using chicken pieces, bake for 30 minutes however the orzo will only needs 30 minutes).
• Now back to the chicken marinade. Use the marinade to deglaze the fry pan. Drain and rinse the bean several times (to remove the salt).
• Add the beans, 2 tbs spaghetti sauce and 1 cup of broth to the marinade in the fry pan, and simmer till reduced by one third. When the sauce is reduced, remove the bay leaf and rosemary stem.
• When the chicken and orzo are cooked; its time to plate the food. Spread the orzo on your best Tuscan style-severing platter, then the chicken, and finish by pouring the bean sauce over the whole dish!

CHICKEN TUSCANY

Steps:

• 1. Preheat oven to 425*F. Pat potatoes dry with paper towels. Toss potatoes and mushrooms with 2 1/2 tablespoons oil, 2 tablespoons cheese, 2 teaspoons garlic, 2 teaspoons rosemary, 1/2 teaspoon salt and 1/4 teaspoon pepper. In 13x9-inch baking dish, arrange potatoes and mushrooms in one layer; top with remaining 2 tablespoons cheese. Bake 15 minutes or until potatoes are lightly browned; set aside.
• 2. Meanwhile, in large nonstick skillet over medium heat, heat remaining 1 1/2 tablespoons oil. Add chicken pieces. Season lightly with salt and pepper; sprinkle with remaining rosemary and garlic. Cook chicken 10 minutes each side, brown in 2 batches if necessary.
• 3. Arrange chicken on top of potato mixture; drizzle with any oil from skillet and return to oven. Bake 40 to 50 minutes longer or until chicken is no longer pink in center. 10 points per serving

CHICKEN TUSCANY

Steps:

• 1. In a small flat dish, sprinkle half the oregano, thyme, rosemary, garlic and black pepper.
• 2. Place the chicken breast halves in a single layer on top of the herbs.
• 3. Pour 4 tablespoons olive oil over the chicken.
• 4. Sprinkle the remaining herbs, garlic and pepper over the chicken breasts.
• 5. Cover and refrigerate for at least 3 hours or overnight.
• 6. While chicken is marinating, prepare the Marsala reduction.
• 7. In a saucepan, heat 1 1/2 teaspoons olive oil.
• 8. Add shallots and saute until tender.
• 9. Add the Marsala and chicken broth and stir to scrape up any brown bits from the bottom of the pan
• 10. Bring to a simmer and cook until reduced by half.
• 11. Skim off excess fat and strain to remove shallots.
• 12. Set aside.
• 13. Grill or broil chicken breasts for about 7 to 8 minutes per side or until done.
• 14. While the chicken is cooking, preheat a saute pan.
• 15. Add the Marsala reduction, mushrooms, tomatoes and green onions.
• 16. Bring to a simmer and reduce by half.
• 17. Remove from heat and stir the butter into the sauce bit by bit, stirring constantly, until the sauce is slightly thickened.
• 18. Serve the chicken breasts topped with the sauce.

TUSCANY CHICKEN PASTA

Steps:

• Preheat oven to 375 degrees.
• Spray a 9x9 pan with cooking spray.
• Cook noodles according to package directions.
• Combine flour, salt, pepper, and paprika.
• Coat the chicken pieces in the flour.
• Cook chicken for a few minutes on each side on medium heat.
• For alfredo sauce: melt butter in sauce pan over medium low heat.
• Stir in cream cheese until creamy and smooth.
• Add garlic and pepper.
• Stir in milk until creamy.
• Add mozzerella cheese and stir until melted. You may use a blender to smooth it out.
• Sprinkle in parmesean, stir in chicken.
• For topping: In skillet, melt butter and mix in bread crumbs, stirring until mildly coated.
• Sprinkle in garlic salt.
• Spread 1/3 of the chick/sauce mixture into the greased pan.
• Add the noodles.
• Sprinkle 1/3 of the mozzerella and some parmesean cheese.
• Spread the last of the chicken mixture on top, sprinkle with the last of the mozzerella and parmesean.
• Top with bread crumb mixture.
• Bake 20-30 mib.