Authentic Italian

Originated in the region of Tuscany, this dish became popular in America in the early 1900s and has been a staple of Italian cooking within the states ever since. Combining tender chicken breast, spinach and a hearty, cream sauce, this makes for the perfect one pan dinner. Serve over your choice of pasta and it will not only be delicious but completely filling. Recipe Ingredients 2 large chicken breasts, cut in half lengthwise 1/2 tsp. garlic powder Salt and pepper to taste Flour for dredging 1 tbs. olive oil 2 tbs. butter, divided 3 cloves garlic, minced 1/2 cup dry white wine 1/4 cup chicken broth 1/4 tsp. Italian dry seasoning 1 cup heavy whipping cream 2 cups fresh baby spinach 1/2 cup freshly grated parmesan cheese Instructions 1. Cut the chicken breast in half lengthwise so you have 4 thinner pieces. Season each side of the chicken with the garlic powder and salt and pepper. Coat the chicken in flour on all sides.  2. Add the oil and 1 tablespoon of butter to the skillet over...

This is an easy and delicious panino/sandwich to have for a perfect lunch or light dinner. The beauty of making panini is that you can follow the basic instructions of preparing one, but you can put whatever toppings you like on it. It's a great dish for customization. This recipe is a classic take on a margherita style sandwich, adding sauteed chicken and prosciutto. Recipe Ingredients 4 oz. boneless, skinless chicken breast 2 tbs. extra virgin olive oil 1 tbs. balsamic vinegar 1 6 inch piece baguette 3 oz. fresh mozzarella, sliced 3 slices ripe tomato 3 slices prosciutto 5 basil leaves or lettuce Fine sea salt and freshly ground black pepper Instructions 1. Using a mallet or rolling pin, pound chicken breast until it's about 1/4 inch thick. 2. Heat cast-iron skillet or a grill to medium-high. Slice the baguette in half lengthwise. Cook cut sides of bread until nicely charred, then flip bread and cook a minute or two more to warm through. Place on a plate. 3. Pour one tablespo...

Born in the town of Castelfranco Emilia, Tortellini is a classic, Northern Italian dish. This is savory and tasty with complex flavors of butter and sage. It's perfect as a small pasta course or as a meal in itself. It only takes minimal ingredients and can be used with whatever you have on hand. Enjoy this as a quick meal after a long day of work or even as a lunch. Recipe Ingredients 1 20 oz. package of fresh cheese tortellini 6 oz. butter 6 leaves of fresh sage 1/4 cup grated parmesan cheese Instructions 1. Cook tortellini according to the package instructions. While it cooks, place butter into a large sauté pan and add sage. Allow the butter to melt and the sage to cook, roughly 5 minutes. 2. When the tortellini finishes cooking, add to the sauté pan and toss in the butter and sage until tortellini is completely covered. 3. Top with parmesan cheese. Serve warm. Check out this 11 inch, Nonstick, Cast Iron skillet from Zakarian by Dash. Zakarian by Dash Cast Iron Skillet

Chicken Margherita is a twist on the classic Margherita pizza or Caprese salad. It is the ultinate Summer dish and combines the flavors of savory chicken, fmelted mozzarella and fresh tomatoes and basil. It is simple to make and the perfect protein dish to combine all of the great ingredients from your Summer garden! Recipe Ingredients 4 small or medium chicjen breasts Olive oil for pan Salt and pepper 1/2 tsp. garlic powder 1/2 tsp. Italian seasoning 4 slices mozzarella cheese 4 slices of tomatoes 1/4 cup fresh basil 1/2 cup basil pesto (freshly made or from a jar will do) Instructions 1. Preheat oven to 375 degrees. 2. Pat dry the chicken breasts. Cover with plastic wrap, and using a meat mallet or meat tenderizer tool, pound to even thickness, about 1/2 inch thick. Season the chicken on both sides with salt, pepper, Italian seasoning and Garlic powder, If you prefer fresh garlic, you can omit the garlic powder and fry the garlic in the pan before adding the chicken. 3. Heat olive oi...

With its roots in Neapolitan cuisine, this is a classic dish on most Italian menus and is a great at home recipe to make. It's the perfect winter or even summer dish. Its flavors are complex combining savory chicken and vinegar peppers. You can also add sausage to this dish. Serve it with potatoes, rice or with a side of pasta. Recipe Ingredients 8 small skinless, boneless chicken thighs (2 Ibs.) Kosher salt Freshly ground black pepper All prupose flour for dusting 1/2 cup olive oil 8 garlic cloves, chopped 4 large rosemary sprigs, borken into 2-inch pieces 2 cups chicken stock 2 tbs. fresh lemon juice 2 tbs. unsalted butter 1/2 cup peppers, preferable pickled peppers Instructions 1. Season chicken with salt and pepper and dust with flour. In a large skillet, heat the oil. Add the chicken and cook over high heat until nice and golden brown. You want it to be crusty, about 10 minutes. Add the garlic, rosemary, and cook for 3 minutes, until the garlic is lightly browned. Transfer the...

Chicken Milanese or simply, a fried chicken cutlet, is a staple in most Italian households. This recipe is a standard for any type of meat. Many people make it with veal or pork as well. The dish itself has a French origin and was brought to Milan (Northern Italy) during the Napoleonic wars. Over time, and using the ingredients people had on hand, it was eventually morphed into the "Milanese" we all know and love today. This recipe may have some slight variations from person to person and you can add different variations of seasonings as well. This recipe is for the basic, standard chicken cutlet! It's also very enjoyable with some arugula and fresh lemon on top. Recipe Ingredients 1.5 Ib. chicken cutlets Salt and pepper to taste 1 tsp. garlic powder 2/3 cup all purpose flour 2 large eggs 2 cups panko bread crumbs 1/2 cups fresh grated parmesan cheese 2 tsp. Italian seasoning 6 tbs. olive oil 1 tbsp. chopped parsley Instructions 1. Season your chicken cutlets with salt, p...

Saltimbocca can be traditionally made with either chicken or veal. Originating mainly in Rome, it is a savory dish that combines fresh meat with sliced prosciutto, cheese, and sage layered on top of it. It is a great dinner recipe, especially in the summer months. Recipe Ingredients 2 Ibs. chicken cutlets, 1/4 inch thick and cut into 5-inch-long pieces. 20 large sage leaves 2 large mozzarella balls, sliced 12 pieces prosciutto, about a 1/4 Ib. worth 1 1/4 cups low sodium chicken stock 1 cup dry white wine 1 cup flour Salt and pepper 1/4 cup olive oil 6 tbs. butter 2 tbs. parsley, minced Instructions 1. Season the chicken pieces with salt and pepper on both sides. Then dredge pieces in flour. 2. Heat a large pan to medium heat. Add in olive oil to coat the pan and 1 tbs. of butter. Once melted, add the chicken pieces and sear until golden brown. Flip and cook the other side. About 2 to 3 minutes on each side. Place on a dish covered in paper towel and work in batches. Use more oil if ne...