ITALIAN PAN-FRIED CHICKEN RECIPE: HOW TO MAKE IT
I love this recipe for many reasons—but mostly because it is both simple and delicious. It was passed down from an Italian grandmother and I modified it slightly to suit my family's taste. — Karen Mahlke, Estero, Florida
Provided by Taste of Home
Categories Dinner
Total Time 55 minutes
Prep Time 15 minutes
Cook Time 40 minutes
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Sprinkle chicken with pepper. Combine rosemary, oregano and basil; sprinkle half the herb mixture over chicken. In a large skillet over medium heat add chicken, skin side down. Brown chicken on both sides. Add 8 garlic cloves; cook 1 minute longer. Stir in vinegars and chicken base. Cook, covered, on low heat until a thermometer reads 170°-175°, 15-20 minutes., Remove chicken to a serving platter; keep warm. Add chardonnay to pan; increase heat to medium-high. Bring to a boil; cook, uncovered, until liquid is reduced by half, 8-10 minutes, stirring to loosen browned bits from pan. Strain sauce. Return to pan and add remaining garlic clove and herb mixture; heat through. Stir in cream; remove from heat. Whisk in butter until creamy. If needed, return pan briefly to very low heat to soften the butter. (Do not allow butter to melt completely or sauce may separate.) Serve with chicken. If desired, garnish with additional basil and rosemary.
Nutrition Facts : Calories 317 calories, FatContent 22g fat (6g saturated fat), CholesterolContent 89mg cholesterol, SodiumContent 425mg sodium, CarbohydrateContent 8g carbohydrate (3g sugars, FiberContent 0 fiber), ProteinContent 23g protein.
PAN FRIED CHICKEN RECIPE: HOW TO MAKE IT - TASTE OF HOME
I’ve used this recipe for more than 25 years. Guests and family enjoy it, and the church I attend has used the recipe for several of its annual dinners.
Provided by Taste of Home
Categories Dinner
Total Time 60 minutes
Prep Time 25 minutes
Cook Time 35 minutes
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Line two 15x10x1-in. baking pans with foil and grease the foil; set aside. , In a large resealable plastic bag, combine the flour, soup mix, dressing mix and seasonings. Place milk in a shallow dish. Dip chicken into milk, then add to flour mixture, a few pieces at a time, and shake to coat. Place in prepared pans. Drizzle with butter. , Bake at 350° for 35-50 minutes or until juices run clear.
Nutrition Facts : Calories 645 calories, FatContent 36g fat (12g saturated fat), CholesterolContent 193mg cholesterol, SodiumContent 1242mg sodium, CarbohydrateContent 18g carbohydrate (4g sugars, FiberContent 1g fiber), ProteinContent 59g protein.
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