Best 6 Chicken Tosca Recipes

CHICKEN TOSCA

Steps:

• Butterfly chicken breasts so they are thin.
• Lightly season with salt and pepper.
• Dust chicken breasts with flour.
• Combine whole eggs and romano cheese to form a batter.
• (you don't want a thick batter as it will coat and burn if too thick.) Fry chicken and mushrooms until golden brown.
• Add garlic and saute 1 minute.
• Season with additional salt and pepper to taste.
• Transfer chicken to platter.
• Add butter to the skillet.
• When melted add wine and lemon juice.
• Add cream and cook over high heat until sauce begins to thicken.
• Return chicken to skillet and heat.
• Serve immediately.
• Sprinkle additional grated romano cheese over chicken if desired.

CHICKEN TOSCANA

Steps:

• Earlier in day or prior to cooking chicken:.
• Combine port, and broths in saucepan and cook down over medium heat until almost half. Remove 4 ounces of mixture, let cool and add 1 T flour to these 4 ounces until thoroughly dissolved.
• Return to pan and cook over medium low until thickened.
• Just before serving on chicken, add chestnuts and heat through.
• Salt and pepper to taste.
• Dredge chicken cutlets in flour.
• Heat non stick fry pan (use PAM if necessary).
• Add butter and oil.
• Saute cutlets on each side over medium high heat until lightly browned (can let rest covered a few minutes as you add chestnuts to port gravy mixture).
• Pour thickened port gravy over cutlets and serve.

TUSCAN CHICKEN

Steps:

• Heat a large, deep skillet over medium high heat. Season chicken with salt and pepper. Add 2 tablespoons extra-virgin olive oil, half the chicken pieces, and a couple of crushed cloves of garlic.
• Brown chicken 2 minutes on each side and remove from pan. Add remaining oil, another single turn of the pan, remaining chicken pieces and garlic. Brown chicken 2 minutes on each side and remove. Add vinegar to the pan. Let it cook off.
• Add butter, shallots, and rosemary to the pan and cook 2 minutes, add flour and cook 1 minute more. Whisk in wine, reduce 1 minute. Whisk in broth and bring liquids up to a bubble. Return chicken to the pan and simmer over moderate heat 7 to 8 minutes to finish cooking chicken through.
• Dessert: This is a very rich meal. My suggestion for dessert is to set out a small cookie tray and offer coffee or tea.

CHICKEN TOSCA

Steps:

• Butterfly chicken breasts so they are thin.
• Lightly season with salt and pepper.
• Dust chicken breasts with flour.
• Combine whole eggs and romano cheese to form a batter.
• (you don't want a thick batter as it will coat and burn if too thick.) Fry chicken and mushrooms until golden brown.
• Add garlic and saute 1 minute.
• Season with additional salt and pepper to taste.
• Transfer chicken to platter.
• Add butter to the skillet.
• When melted add wine and lemon juice.
• Add cream and cook over high heat until sauce begins to thicken.
• Return chicken to skillet and heat.
• Serve immediately.
• Sprinkle additional grated romano cheese over chicken if desired.

SUPER-DELICIOUS ZUPPA TOSCANA

Steps:

• Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
• Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
• Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the spinach into the soup just before serving.

POLLO ALLA TOSCANA

Steps:

• Heat a large, deep skillet over medium high heat.
• Season chicken with salt and pepper.
• Add 2 tablespoons extra-virgin olive oil, half the chicken pieces, and a couple of crushed cloves of garlic.
• Brown chicken 2 minutes on each side and remove from pan. Add remaining olive oil, another single turn of the pan, the remaining chicken pieces and garlic.
• Brown chicken 2 minutes on each side and remove. Add vinegar to the pan. Let it cook off.
• Add butter, shallots, and rosemary to the pan and cook 2 minutes, add flour and cook 1 minute more.
• Whisk in wine, reduce 1 minute. Whisk in broth and bring liquids up to a bubble.
• Return chicken to the pan and simmer over moderate heat 7 to 8 minutes to finish cooking chicken through.