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Our best Italian recipes - 108 recipes

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Preheat grill to medium-high heat (350 to 400 degrees)

  • 8 boneless, skinless chicken breasts
  • 1 (16-oz) box chicken broth
  • 3/4 cup heavy whipping cream
  • 1/3 cup crumbled Gorgonzola cheese
  • 2 cloves garlic, minced
  • 1 tsp ground black pepper
  • 1/4 cup sun-dried tomatoes in oil, drained
  • 1/4 cup capers, drained
4.4/5 (40 Votes)

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Preheat the oven to 375 degrees

  • 1/3- 1/2 cup EVOO
  • 2 baking potatoes, peeled and sliced 1/4 inch thick
  • 6 cloves garlic, thinly sliced
  • 1 teaspoon dried oregano, lightly crushed
  • 2 pounds Salt and pepper
  • 2 pounds skinless, boneless chicken breast, cut into large chunks
  • 1/2 cup Flour, for coating
  • 1/2 cup dry white wine
  • 1/2 cup chicken stock
  • 1/4 cup finely chopped flat-leaf parsley
  • 1/2 cup fresh or thawed frozen organic peas
  • Crusty bread, for serving
4.8/5 (4 Votes)

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Recipe can be doubled easly

  • 2 split boneless skinless chicken breast
  • salt and ground black pepper
  • 1/4 cup all-purpose flour
  • 1 large egg
  • 1/2 tablespoon water
  • 1/2 cup seasoned dry bread crumbs
  • olive oil
  • Sauce
  • 3 tablespoons butter, room temperture, divided
  • 1/3 cup lemon juice (lemon halves reserved)
  • 1/2 cup dry white wine
  • sliced lemon for serving
  • chopped fresh parsley leaves for serving
4.6/5 (15 Votes)

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I really like this recipe

  • 4 boneless skinless chicken breasts, thinly sliced*
  • salt and pepper
  • 2 tablespoons olive oil
  • 1 1/2 cups sliced mushrooms
  • 1/2 cup Marsala wine** see note
  • 1/2 cup chicken broth
  • 1 cup heavy whipping cream
  • 1 teaspoon ground mustard (optional)
  • 1 teaspoon garlic powder
  • Fresh Chopped Parsley for garnish
4.5/5 (21 Votes)

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Start the recipe in the morning and it's ready by dinner time

  • 2 pounds chicken drumsticks and/or thighs, skinned
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 (15 ounce) can cannellini or white kidney beans, rinsed and drained
  • 1 medium fennel bulb, cored and cut into thin wedges
  • 1 medium yellow sweet pepper, seeded and cut into 1-inch pieces
  • 1 medium onion, cut into thin wedges
  • 3 cloves garlic, minced
  • 1 teaspoon snipped fresh rosemary
  • 1 teaspoon snipped fresh oregano
  • 1/4 teaspoon crushed red pepper
  • 1 (14-1/2 ounce) can diced tomatoes, undrained
  • 1/2 cup dry white wine or reduced-sodium chicken broth
  • 1/4 cup tomato paste
  • 1/4 cup shaved Parmesan cheese, about 1 ounce
  • 1 tablespoon snipped fresh Italian parsley
4.7/5 (9 Votes)

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1) Heat oven to 400°F. Spray 13x9-inch pan with CRISCO® Original No-Stick Cooking Spray

  • 1 can (13.8 oz) Pillsbury refrigerated classic pizza crust
  • 2 tablespoons CRISCO Light or Pure Olive Oil
  • 1/2 lb uncooked chicken breast tenders (not breaded)
  • 2 tablespoons LAND O LAKES® Butter
  • 1 1/2 cups thinly sliced onions
  • 1 package (8 oz) sliced fresh portabella mushrooms
  • 3 cloves garlic, finely chopped
  • 3/4 cup sweet Marsala wine or chicken broth
  • 1/2 cup whipping (heavy) cream
  • 2 tablespoons chopped fresh Italian (flat-leaf) parsley
  • 1/4 teaspoon salt, if desired
  • 1/4 teaspoon pepper
  • 1 1/2 cups shredded mozzarella cheese (6 oz)
  • 1/2 cup shredded Parmesan cheese
4.5/5 (23 Votes)

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Whether you're looking for a quick and easy weeknight dinner or impressive meal for guests, this Chicken Piccata wi...

  • 4 (4-ounces each) chicken breast halves, boneless, skinless
  • Salt and pepper, to taste
  • 4 teaspoons olive oil, divided
  • 12 ounces baby portobello mushrooms, quartered
  • 2 garlic cloves, minced
  • 1/4 cup dry white wine
  • 1/2 cup reduced-sodium chicken broth
  • 1 medium lemon
  • 2 tablespoons capers, drained
4.5/5 (19 Votes)

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Find more recipes at: wholeliving

  • Ingredients
  • 3 ounces baked whole-grain wheat crackers, such as Triscuits (about 12)
  • 1/3 cup fresh flat-leaf parsley
  • 1/2 teaspoon dried oregano
  • Coarse salt and freshly ground pepper
  • 1 can (28 ounces) diced tomatoes (no salt added), with juice
  • 1/2 medium onion (3 ounces), coarsely chopped
  • 2 garlic cloves, coarsely chopped (2 teaspoons)
  • 1 tablespoon extra-virgin olive oil
  • 2 large egg whites
  • 6 boneless, skinless chicken breast halves (6 ounces each)
  • 3 ounces part-skim mozzarella cheese, grated (about 1 cup)
  • 1 ounce pecorino Romano cheese, finely grated (about 1/2 cup)
4.6/5 (16 Votes)

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STEP 1 Prepare cutlets: Preheat oven to 400 degrees

  • 4 cups plain panko (Japanese breadcrumbs)
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon coarse salt
  • Coarse salt and pepper
  • 4 large eggs
  • 2 pounds chicken cutlets (about 10)
  • 1/3 cup all-purpose flour
  • 12 fresh basil leaves, plus more for serving (optional)
  • 1 1/2 cups homemade or store-bought tomato sauce
  • 1 1/4 cups grated mozzarella
  • Finely grated Parmesan, for serving
4.5/5 (21 Votes)

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Published: May 18, 2013 Source: beta

  • Ingredients
  • 4 large Chicken Breasts (boneless skinless and pounded to 1/2-inch thickness)
  • Flour for dredging
  • Salt and freshly cracked Black Pepper
  • 4 Eggs (whisked)
  • 1/4 cup Water
  • Extra Virgin Olive Oil
  • 1 Lemon (cut into wheels plus wedges to garnish)
  • 3/4 cup White Wine
  • 3/4 cup Chicken Broth
  • 3 tablespoons Butter
  • 1/4 cup fresh Parsley leaves (torn)
4.4/5 (24 Votes)

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COMBINE FLOUR, SALT, PEPPER & PAPRIKA IN A PAPER BAG ADD CHICKEN BREASTS ONE AT A TIME TO PAPER BAG & SHAKE THOROUG...

  • 4-5 BONELESS SKINLESS CHICKEN BREASTS
  • 1/2 CUP FLOUR
  • 1 t. SALT
  • 1/4 t. PEPPER
  • 2 t. PAPRIKA
  • 2 EGGS BEATEN
  • 3 T. MILK
  • 2/3 CUP PARMESAN CHEESE
  • 1/3 CUP FINE BREAD CRUMBS
  • MOZZARELLA CHEESE SLICES
  • 1 GREEN PEPPER
  • SPAGHETTI SAUCE
4.4/5 (25 Votes)

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Put a large pot of water on to boil for the pasta

  • 3/4-pound pappardelle pasta (wide ribbons, substitute fettuccine if unavailable)
  • Salt
  • 4 large, thin pieces boneless skinless chicken breast cutlets
  • Ground black pepper
  • 4 tablespoons extra virgin olive oil
  • 2 large cloves garlic, crushed
  • 2 portobello mushroom caps, sliced
  • 12 shiitakes, stemmed and sliced
  • 4 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 tablespoons tomato paste, look for this in a tube (it's easy to store that way)
  • 1 1/2 cups chicken stock, eyeball it
  • 2 tablespoons minced rosemary leaves, a couple of sprigs
  • 1 tablespoon Worcestershire sauce, eyeball it
  • 2 tablespoons capers, drained
  • 1/2 cup Marsala wine
  • Grated pecorino Romano cheese
  • A couple handfuls arugula or baby spinach leaves, thinly sliced
4.5/5 (19 Votes)

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