Easy Chicken Scarpiello Recipe

Chicken scarpiello recipe that you can make at home. These quick and simple steps will teach you how to make chicken scarpiello.


Chicken Scarpiello Ingredients :

• Chicken Pieces 10 lbs
• Oil Olive 1/2 cup
• Butter (softened) 1 lb
• Sausage, Italian (Sweet) 5 lbs
• Garlic 1 cup
• Chicken Base ½ lb
• Thyme Fresh 8 oz
• Lemon Juice 3/4 cup
• Mushroom (Sliced) 2 lb
• Fajita Mix (4-way) 5 lbs
• Tomatoes 2 lb
• Red Wedge Potatoes 3 cups
• Wine White 1 qt
• Water 1 gal

How to make Chicken Scarpiello:

• Flour the chicken, then season with salt and pepper.
• Place oil in a pre-heated stock pot and sear the chicken until golden brown.
• Remove chicken from pot then add sausage (par-cooked and sliced)
• Add fajita mix and cook until onions are translucent.
• Add garlic and cook until garlic becomes “aromatic”.
• Deglaze with wine, reduce, add tomatoes.
• Add water and base, then bring to a boil.
• Add potatoes and simmer 15 minutes.
• Return chicken to pot and add mushrooms & potatoes.
• Simmer until cooked (approximately 10-15 minutes).
• Add in thyme & lemon juice.
• Stir in butter and serve.

Easy Chicken Marsala Recipes

A easy recipe for Chicken Marsala (Buffet Style) that you can prepare in your home kitchen with step-by-step directions.


Chicken Marsala Ingredients:

• Chicken Pieces 10 lbs
• Flour 3-4 cups
• Oil Olive ½ cup
• Butter (split in half) 1 lb
• Shallots 1 cup
• Mushrooms 2 ½ lbs
• Demi Glace 2 qt
• Marsala Wine 1 pint

How to make Chicken Marsala:

• Dredge chicken through seasoned flour, and pan fry in half the butter and all the oil.
• Drain off the excess oil.
• Add in fresh butter and sauté shallots until translucent.
• Add mushrooms and sauté 3-5 minutes.
• Deglaze with wine and add demi glace.
• Return chicken to pan.
• Simmer 5 minutes or until chicken is thoroughly cooked.

Chicken Putanesca Recipes

Chicken Puttanesca Recipe. These quick and simple steps will teach you how to make chicken putanesca. Now you can make them at home.

Chicken Putanesca Ingredients:

• Chicken Pieces 5 lbs
• Oil Olive ½ cup
• Butter (split in half) ½ lb
• Fajita 4 Way Blend 5 lbs
• Garlic ½ cup
• Olive (Med mix, pitted) 3 cups
• Capers ½ cup
• Tomato Diced 1 can
• Oregano (Fresh) 1 ½ oz

How to make Chicken Putanesca:

• Season chicken with salt and pepper.
• Place half of the butter and all of the oil in a pre-heated. rondin [large shallow pot] and sear the chicken until golden brown on both sides.
• Drain off excess fat and add remaining butter to the pot
• Add Fajita mix and cook on high heat for 3-5 minutes or until onions are translucent then add garlic and cook 2 minutes more.
• Add tomatoes, capers and olives, bring to a boil.
• Portion into hotel pans.
• Cover and place in a 350° oven for 20 minutes or until cooked.
• Stir oregano into sauce, cook 1 minute more and remove from heat.
• Serve with soft polenta.

White Chicken Chili Recipe

White chicken chili is one of the best chili recipes that is a bit different from the usualbecause it is not tomato based. White Chicken Chili is a tasty, convenient chili that is week-night easy. It has the added plus of a low fat alternative to the typical chili made with ground beef. White chicken chili is perfect for whatever meal that you are serving, anytime of the day. Anyone who loves spicy foods will surely adore the white chicken chili recipe.


White Chicken Chili Ingredients:

• 1 tablespoon extra virgin olive oil
• 1 medium onion, diced
• 2 cups cooked chicken (I usually use an oven-baked rotisserie chicken from the grocery store to save on time), shredded
• 2 cans Great Northern Beans, drained and rinsed
• 1 can corn, drained
• 1 can (4 ounces) green chilies
• 1/2 teaspoon cumin
• 1/2 teaspoon oregano
• 1 box (32 ounces) chicken broth
• Kosher salt (to taste)
• Pepper (to taste)
• 1 lime, juice

How to make White Chicken Chili :

• In a large pot, saute the onion and cook until it starts to become translucent.
• Once the onion is done, add shreds of chicken, Great Northern Beans, corn, green chilies (with juice from can), cumin and oregano to the large pot. Stir to combine all of the ingredients and then add the chicken broth.
• Bring to a boil and simmer for 20-30 minutes to allow the broth to reduce. Add salt and pepper (to taste) and juice from one whole lime. (You can add 1/2 cup of chopped cilantro if you desire. I personally don’t like cilantro so I serve it as a side.)
• Leave simmering on stove until ready to serve.
• Serve with sour cream, chopped cilantro, shredded Pepper Jack cheese, avocado or tortilla chips.

Chicken Noodle Soup Recipe

Chicken noodle soup is a comfort food suitable for any time of the year. Chicken noodle soup is undeniably comfort food for many people. A chicken noodle soup that chases away colds and makes you feel better. Making your own chicken noodle soup from scratch is easy; just follow these quick and simple steps. Try this easy anddelicious chicken noodle soup recipes.


Chicken Noodle Soup Recipe Ingredients :

• 1 tablespoon butter
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 4 cloves of garlic, minced
• 5 (14.5 ounce) cans chicken broth (nine cups)
• 1/2 pound chicken breast, uncooked
• 1 cup sliced carrots
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon rosemary
• 1/2 teaspoon thyme
• 2 bay leaves
• salt and pepper to taste
• egg noodles
• 1 (14.5 ounce) can whole kernel corn, drained

How to make Chicken Noodle Soup Recipe :

• In a large pot over medium heat, melt butter. Cook onion, garlic, and celery in butter until just tender, 5 minutes.
• Pour in chicken broth and stir in uncooked chicken, carrots, basil, oregano, rosemary, thyme, bay leaves, salt and pepper.
• Bring to a boil, then reduce heat and simmer 20 minutes. Remove chicken from pot and shred. Once chicken is shredded place back into pot with noodles and corn. Simmer until noodles are cooked.

Stuffed Chicken Breast Recipe

Here an easy to make stuffed chicken breast recipe. It’s a great stuffed chicken breasts recipe. This dish is one of those meals that looks like you spent hours in the kitchen, but quite simple.


Stuffed Chicken Breast Ingredients:

• 2 chicken breasts, skinned, boned and flattened with a mallet.
• 1/2 bunch fresh spinach
• 1/2 cup mayonnaise
• 1/2 cup feta cheese, cumbled
• 4 slices lean bacon

How to make Stuffed Chicken Breast:

• Preheat oven to 350 degrees F
• Mix together spinach (cleaned and dried ) mayo, and feta and place a spoonful on the center of eachchicken breast.
• Very carefully roll up the chicken so that nothing leaks out, then, starting at one end wrap with bacon strips.
• Two per breast is suggested, but it depends on size.
• When the bacon is wrapped tightly around the chicken you can use toothpicks to hold in place.
• Bake for 45 to 50 minutes until bacon is crispy and chicken has no pink in center.
• Remove from oven and slice into medallions.

Chicken Noodle Soup Recipe

Are you looking for chicken noodle soup recipes ? Try this delicious and easy chicken noodle soup at home and enjoy savouring it this cold season.


Chicken Noodle Soup Ingredient :

• Preparation: 45 minutes (20 minutes active)
• 2 quarts (8 cups) reduced-sodium chicken broth
• 1 1/2 cups diced (1-inch pieces) carrots
• 1 1/2 cups chopped (1-inch pieces) yellow onion
• 1 cup (1-inch pieces) celery
• 3 bone-in chicken thighs (about 1 pound), skin removed
• 4 sprigs fresh thyme, tied together with kitchen string
• 2 bay leaves
• 1 cube salt-free vegetable bouillon
• 16 ounces shirataki noodles, rinsed with cold water
• 1/2 teaspoon Old Bay Seasoning
• Salt and ground black pepper

How to make Chicken Noodle Soup :

In a 6-quart stockpot over medium heat, combine the broth, carrots, onions, celery, chicken thighs, thyme, bay leaves and bouillon cube. Bring to a very gentle simmer and cook until the vegetables are tender and chicken is cooked through, about 25 minutes. Meanwhile, cut the shirataki noodles into pieces about 3 inches long. Remove the chicken thighs from the soup and place on a cutting board. Remove and discard the bones. Shred the chicken meat, then return it to the soup along with the noodles and Old Bay Seasoning. Season with salt and pepper, then remove and discard the bay leaves and thyme. Skim any fat off the top of the soup, then ladle into 8 serving bowls.