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Chicken Thighs with an Italian Flair

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This is an easy dish and it won’t break the bank.

Leftovers don’t freeze well. But the chicken and pasta stay well for two days in the refrigerator and they nuke beautifully.

female chef

Chicken Thighs with an Italian Flair

  • Chicken thighs, boneless and skinless 1 or 2 per person
  • Prosciutto 1 thin slice for each thigh
  • Marjoram
  • Flour
  • Olive oil
  • Medium-sized can tomato sauce
  • ¼ – 1 cup dry white wine, the amount depends on how many thighs you cook.
  • Freshly grated Parmesan cheese
  • Handful fresh basil or 1½ tbsp. dried

Gently pound the thighs to a slightly thinner size between two pieces of waxed paper. Sprinkle lightly with marjoram.

Lay prosciutto onto thighs and gently pound.

Pour flour into a paper bag. Place one thigh at a time inside bag and shake gently. Remove thigh to a plate while you flour the remaining thighs.

Heat olive oil in a large skillet over medium- high heat until it shimmers. Carefully add the thighs chicken side down. Fry until nicely browned. Turn the meat to finish frying. Regulate the heat so the chicken browns and not burn.

Pour the tomato sauce over the chicken. Add the wine, basil, and gently stir. Sprinkle a good amount of cheese across the top. Heat through.

To Serve: Place chicken on a plate along with your favorite pasta. Ladle the pan juices over the pasta. Be sure to have a bowl of grated cheese on the table!


Salad with Creamy Garlic Dressing

  • Red leaf lettuce
  • Romaine lettuce
  • Head lettuce
  • Tomato chunks

Plan two leaves of each type lettuce and half a tomato per person. Combine in a bowl. Cover with a damp paper and store in the refrigerator until ready to serve.


Creamy Garlic Dressing

  • 1½ cups mayonnaise – it must be real mayonnaise
  • Scant ½ cup vegetable oil
  • Scant ¼ cup white vinegar
  • 3 tbsp. chopped onion
  • ¾ tsp. sugar
  • ¼ tsp. salt
  • 4 big gloves garlic pressed

Combine all ingredients into a blender or food processor. Mix on high until fairly smooth.

Keeps two week in refrigerator. Store on bottom shelf.

To serve either toss with your salad or arrange the salad on individual chilled plates and ladle a dollop on top.

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