Chicken Napolitano

Chicken Napolitano


1 lb skinless, boneless chicken breasts

1/2 tsp sea salt

1/2 tsp black pepper

1/2 cup EVOO

1/3 cup flour

2 tbsp fresh crushed garlic

1 cup sliced fresh mushrooms

1-1/2 cups broccoli florets cut into small pieces

1/2 cup dry white wine

1/2 cup roasted red peppers, julienned

1 cup marinated artichoke hearts

1/4 cup Kalamata olives, pitted and chopped

1/4 cup fresh Italian parsley, chopped

1/4 cup fresh basil leaves, torn

1/2 cup Romano cheese, grated

1/2 lb gemelli or fusilli pasta, cooked



Place chicken between layers of parchment paper and pound until thin, then salt and pepper.  Cut into bite-size scaloppini.

Heat 2 tbsp of olive oil in large saute pan over a medium-high flame.  Dust chicken scaloppini with four; shake off excess.  Place chicken into pan and brown both sides until uniformly golden.  Remove chicken from pan and set aside.

Add 2 tbsp olive oil to pan; reduce flame to medium.  Add garlic, mushrooms, and broccoli; saute 2 minutes.  Add half the wine (1/4 cup) to deglaze pan; simmer for 4 minutes.

Add artichoke hearts, roasted red peppers, and olives; heat 3 minutes until vegetables are tender.  Turn flame to high.  Add cooked chicken and remaining white wine.  Heat for 30 seconds; stir vigorously with wooden spoon to prevent sticking.

Remove from heat; transfer chicken and vegetables to serving bowl.  Gently toss with pasta, grated cheese, parsley, and basil until mixed thoroughly.  Serve immediately.  Makes 4 generous portions.

Taken from “La Trattoria” by Stanislaus Food Products.