Best 3 Karens Italian Pan Fried Chicken Recipes
Indulge in the crispy, savory goodness of Karen's Italian Pan-Fried Chicken, a culinary delight that tantalizes taste buds with its perfect blend of flavors. Originating from the heart of Italy, this dish showcases tender, juicy chicken enveloped in a crispy, golden-brown coating that shatters with every bite. The secret lies in the unique combination of herbs and spices that infuse the chicken with an aromatic symphony. Accompanying this main attraction are three delectable recipes that elevate the dining experience: a refreshing and tangy Lemon Caper Sauce, a creamy and flavorful Mushroom Marsala Sauce, and a vibrant and herbaceous Salsa Verde. Get ready to embark on a culinary journey that will leave you craving for more.
Let's cook with our recipes!
ITALIAN PAN-FRIED CHICKEN
I love this recipe for many reasons-but mostly because it is both simple and delicious. It was passed down from an Italian grandmother and I modified it slightly to suit my family's taste. - Karen Mahlke, Estero, Florida
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Sprinkle chicken with pepper. Combine rosemary, oregano and basil; sprinkle half the herb mixture over chicken. In a large skillet over medium heat add chicken, skin side down. Brown chicken on both sides. Add 8 garlic cloves; cook 1 minute longer. Stir in vinegars and chicken base. Cook, covered, on low heat until a thermometer reads 170°-175°, 15-20 minutes., Remove chicken to a serving platter; keep warm. Add chardonnay to pan; increase heat to medium-high. Bring to a boil; cook, uncovered, until liquid is reduced by half, 8-10 minutes, stirring to loosen browned bits from pan. Strain sauce. Return to pan and add remaining garlic clove and herb mixture; heat through. Stir in cream; remove from heat. Whisk in butter until creamy. If needed, return pan briefly to very low heat to soften the butter. (Do not allow butter to melt completely or sauce may separate.) Serve with chicken. If desired, garnish with additional basil and rosemary.
Nutrition Facts : Calories 317 calories, Fat 22g fat (6g saturated fat), Cholesterol 89mg cholesterol, Sodium 425mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 0 fiber), Protein 23g protein.
KAREN'S ITALIAN PAN-FRIED CHICKEN
A quick and easy palate-pleaser for the whole family. Looking for something different than the traditional chicken menu options? Combine Italian-inspired ingredients with your chicken and see the smiles on your family members. Cleans up quick too!
Provided by Nick I
Categories Pan Fried Chicken Breasts
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat egg in a shallow bowl. Spread bread crumbs in a separate shallow bowl. Dip chicken in egg, allowing excess to drip back into the bowl. Press the dipped chicken into the bread crumbs until evenly coated on all sides.
- Heat 2 tablespoons canola oil in a skillet over medium heat; cook chicken until no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Heat remaining canola oil in a separate skillet over medium heat; cook and stir roasted red peppers until heated through, 3 to 5 minutes.
- Transfer chicken to a casserole dish and top with Asiago cheese and roasted red peppers.
- Bake in the preheated oven until cheese is melted, about 8 minutes.
Nutrition Facts : Calories 445.7 calories, Carbohydrate 24.5 g, Cholesterol 123.2 mg, Fat 23.7 g, Fiber 2.4 g, Protein 33.4 g, SaturatedFat 4.6 g, Sodium 2221.5 mg, Sugar 1.1 g
KAREN'S ITALIAN PAN-FRIED CHICKEN
A quick and easy palate-pleaser for the whole family. Looking for something different than the traditional chicken menu options? Combine Italian-inspired ingredients with your chicken and see the smiles on your family members. Cleans up quick too!
Provided by Nick I
Categories Pan Fried Chicken Breasts
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat egg in a shallow bowl. Spread bread crumbs in a separate shallow bowl. Dip chicken in egg, allowing excess to drip back into the bowl. Press the dipped chicken into the bread crumbs until evenly coated on all sides.
- Heat 2 tablespoons canola oil in a skillet over medium heat; cook chicken until no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Heat remaining canola oil in a separate skillet over medium heat; cook and stir roasted red peppers until heated through, 3 to 5 minutes.
- Transfer chicken to a casserole dish and top with Asiago cheese and roasted red peppers.
- Bake in the preheated oven until cheese is melted, about 8 minutes.
Nutrition Facts : Calories 445.7 calories, Carbohydrate 24.5 g, Cholesterol 123.2 mg, Fat 23.7 g, Fiber 2.4 g, Protein 33.4 g, SaturatedFat 4.6 g, Sodium 2221.5 mg, Sugar 1.1 g
Tips:
- To tenderize the chicken breasts, use a meat mallet or rolling pin to pound them to an even thickness.
- Make sure the chicken is completely dry before dredging it in the flour mixture. This will help the coating adhere better.
- Use a large skillet or griddle to cook the chicken in batches. This will prevent overcrowding and ensure that the chicken cooks evenly.
- Cook the chicken over medium heat until it is golden brown and cooked through. Do not overcrowd the pan, or the chicken will not cook evenly.
- Serve the chicken immediately with your favorite sides, such as pasta, vegetables, or mashed potatoes.
Conclusion:
This recipe for Karen's Italian Pan-Fried Chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and juicy, with a crispy coating that is full of flavor. Serve it with your favorite sides for a complete and satisfying meal.
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