Best 5 Chicken Gabriella Recipes
Indulge in the delectable flavors of Chicken Gabriella, a culinary masterpiece that promises an explosion of taste. This classic Italian dish showcases tender chicken breasts sautéed to perfection and enveloped in a creamy, flavorful sauce. Accompanied by a medley of succulent shrimp, sautéed mushrooms, and a sprinkling of Parmesan cheese, Chicken Gabriella offers a symphony of textures and flavors. Discover the secrets behind this beloved dish with our comprehensive recipe guide, featuring step-by-step instructions and variations to suit every palate. Embark on a culinary journey and experience the magic of Chicken Gabriella.
Check out the recipes below so you can choose the best recipe for yourself!
CHICKEN GABRIELLA
Provided by Anna Boiardi
Categories Chicken Quick & Easy Father's Day Dinner Lemon Rosemary Sage Party Potluck Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 8
Steps:
- Put the chicken pieces in a 12-inch skillet (preferably nonstick) with a lid, along with the chopped onions, rosemary, and sage. Stir well to coat the chicken with the onion and herbs. Add enough olive oil to coat all of the chicken pieces, but not so much that it pools in the skillet. Sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper.
- Set the skillet over medium heat. Cook until the onions are very soft and the chicken and onions have turned golden brown, about 20 minutes. If the onion begins to brown too fast, turn down the heat. Add the wine and bring to a boil. Reduce the heat, cover the pan, and simmer gently until the chicken is tender, about 20 minutes. Squeeze the lemon over, taste for salt and pepper, and serve.
CHICKEN GABRIELLA RECIPE - (4.6/5)
Provided by á-25087
Number Of Ingredients 8
Steps:
- Put the chicken pieces in a 12-inch skillet (preferably nonstick) with a lid, along with the chopped onions, rosemary, and sage. Stir well to coat the chicken with the onion and herbs. Add enough olive oil to coat all of the chicken pieces, but not so much that it pools in the skillet. Sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper. Set the skillet over medium heat. Cook until the onions are very soft and the chicken and onions have turned golden brown, about 20 minutes. If the onion begins to brown too fast, turn down the heat. Add the wine and bring to a boil. Reduce the heat, cover the pan, and simmer gently until the chicken is tender, about 20 minutes. Squeeze the lemon over, taste for salt and pepper, and serve
CHICKEN GABRIELLA
Make and share this Chicken Gabriella recipe from Food.com.
Provided by Lavender Lynn
Categories Whole Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Put the chicken pieces in a 12-inch skillet (preferably nonstick) with a lid, along with the chopped onions, rosemary, and sage. Stir well to coat the chicken with the onion and herbs. Add enough olive oil to coat all of the chicken pieces, but not so much that it pools in the skillet. Sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper.
- Set the skillet over medium heat. Cook until the onions are very soft and the chicken and onions have turned golden brown, about 20 minutes. If the onion begins to brown too fast, turn down the heat. Add the wine and bring to a boil. Reduce the heat, cover the pan, and simmer gently until the chicken is tender, about 20 minutes. Squeeze the lemon over, taste for salt and pepper, and serve.
CHICKEN GABRIELLA
A simple and delicious recipe from Epicurious. Some readers added drained marinated artichoke just before adding the wine. Others used preserved lemon.
Provided by Wendys Kitchen
Categories Chicken
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Put the chicken pieces in a 12-inch skillet (preferably nonstick) with a lid, along with the chopped onions, rosemary, and sage. Stir well to coat the chicken with the onion and herbs. Add enough olive oil to coat all of the chicken pieces, but not so much that it pools in the skillet. Sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper.
- Set the skillet over medium heat. Cook until the onions are very soft and the chicken and onions have turned golden brown, about 20 minutes. If the onion begins to brown too fast, turn down the heat. Add the wine and bring to a boil. Reduce the heat, cover the pan, and simmer gently until the chicken is tender, about 20 minutes. Squeeze the lemon over, taste for salt and pepper, and serve.
Nutrition Facts : Calories 74.4, Fat 0.1, Sodium 5.4, Carbohydrate 8, Fiber 1.3, Sugar 3.3, Protein 0.8
GABRIELLA'S CHICKEN PARMESAN
A bit time consuming, but worth it.
Provided by Lynnda Cloutier
Categories Chicken
Time 50m
Number Of Ingredients 12
Steps:
- 1. Position rack in center of oven and preheat to 400. Lightly oil a jelly roll size baking dish, 15 x 10 inches. Bring a large pot of lightly salted water to boil over high heat.
- 2. One at a time, put half a chicken breast between two plastic storage bags. Pound with flat side of meat pounder or rolling pin til meat is about 1/2 inch thick. Season chicken with salt and pepper.
- 3. Put flour in shallow bowl. In another shallow bowl, beat eggs with 2 Tbsp. water. Put breadcrumbs in third bowl. Put a platter next to the breadcrumbs.
- 4. One at a time, coat chicken with flour, shaking off excess flour. Dip in beaten egg mixture to coat, letting excess egg drip back into dish. Roll in breadcrumbs. Put on platter. Let breaded chicken stand for 10 minutes to set coating.
- 5. Heat oil in large skillet over medium heat. In batches, add chicken to skillet land cook, turning once, til golden brown on both sides, 5 to 6 minutes. Transfer chicken to prepared baking dish.
- 6. Pour tomato sauce around chicken in baking dish. Sprinkle mozzarella and Parmigiano cheeses over chicken. Bake til cheese melts, about 8 minutes
- 7. Meanwhile, just before serving, add pasta to water and cook as pkg. directs til al dente. Drain well. Transfer pasta to six deep bowls. Top each with equal amounts of the sauce and a chicken breast half. Sprinkle with parsley. Serve hot with extra grated Parmigiano cheese to pass. For the skinny variation, don't use the flour, eggs or breadcrumbs, and do not bread the chicken. Saute chicken in nonstick skillet over medium heat without any oil til browned on both sides and the chicken feels firm when pressed in center, about 6 minutes. Transfer to baking dish, add tomato sauce. Sprinkle each chicken breast with 1 Tbsp. fresh grated Parmigiano Reggiano and omit the mozzarella.Source: unknown
Tips:
- Use fresh, high-quality ingredients: The better the ingredients, the better the dish will taste. If possible, use organic, free-range chicken and fresh vegetables.
- Don't overcrowd the pan: When searing the chicken, make sure to give each piece plenty of space so that it can brown evenly. If you overcrowd the pan, the chicken will steam instead of sear.
- Cook the chicken until it is just cooked through: Overcooked chicken is dry and tough. To ensure that the chicken is cooked perfectly, use a meat thermometer to check that the internal temperature has reached 165 degrees Fahrenheit.
- Make sure the sauce is flavorful: The sauce is what makes this dish special. Be sure to use a good quality white wine and plenty of fresh herbs.
- Serve the chicken with your favorite sides: This dish can be served with a variety of sides, such as mashed potatoes, roasted vegetables, or rice.
Conclusion:
Chicken Gabriella is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is seared until golden brown and then simmered in a flavorful white wine sauce. The dish is finished with a sprinkle of fresh herbs and served with your favorite sides. This dish is sure to please everyone at the table.
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