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Our best Italian recipes - 108 recipes

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Delicious version! Simple to make for a fabulous weeknight meal

  • 8 chicken cutlets, about 1 1/2 pounds
  • salt and pepper
  • unbleached all purpose flour
  • 2 tablespoon vegetable oil
  • 3 tablespoons butter
  • 1/2 small onion, chopped fine
  • 8 ounces white mushrooms, quartered
  • 1 garlic clove, minced
  • 3/4 cup sweet marsala wine
  • 1/2 cup low sodium chicken broth
  • 2 teaspoons fresh lemon juice
  • 1 tablespoon fresh minced parsley
4.6/5 (14 Votes)

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Preheat the oven to 350 degrees

  • 1 lb ground chicken
  • 1/4 cup almond flour
  • 2 tbsp olive oil
  • 1 egg
  • 2 tbsp parsley
  • 1 tsp italian seasoning
  • 6 tbsp mayo
  • 1 tbsp garlic spread
  • 4 tbsp sundried tomato pesto
  • 1/2 cup parmesan cheese
  • 1/4 tsp salt
  • provolone cheese (optional)
4.1/5 (8 Votes)

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If you’re selecting a dish to serve to company, you can’t miss with this classic Italian chicken dish

  • 3 tablespoons butter, divided
  • 1 cup pecan pieces, divided
  • 1/3 cup all-purpose flour
  • 4 skinned and boned chicken breasts (about 1 1/2 lb.)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons olive oil
  • 8 ounces assorted mushrooms, trimmed and sliced
  • 2 shallots, sliced
  • 3/4 cup chicken broth
  • 1/2 cup Marsala
  • 1/4 cup coarsely chopped fresh flat-leaf parsley
4.1/5 (10 Votes)

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When developing our chicken Marsala recipe, we discovered that the classic French method of sautéing the meat, rem...

  • 4 chicken breasts, boneless, skinless (about 5 ounces each)
  • 1 cup unbleached all-purpose flour
  • Table salt
  • Ground black pepper
  • 2 tablespoons vegetable oil
  • 2 1/2 ounces pancetta (about 3 slices), cut into pieces 1 inch long and 1/8 inch wide
  • 8 ounces white mushrooms , sliced (about 2 cups)
  • 1 medium clove garlic , minced (about 1 teaspoon)
  • 1 teaspoon tomato paste
  • 1 1/2 cups marsala wine (sweet)
  • 1 1/2 tablespoons lemon juice from 1 small lemon
  • 4 tablespoons unsalted butter cut into 4 pieces, softened
  • 2 tablespoons chopped fresh parsley leaves
4.1/5 (17 Votes)

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In a heavy 12 inch skillet or Dutch oven, brown chicken in hot oil on all sides (4 or 5 minutes total)

  • Six 3 ounce skinned, boned small chicken breast halves
  • 2 tablespoons of olive oil or cooking oil
  • 3 cups (8 oz.) small. fresh mushrooms, or two (4 oz.) jars whole button mushrooms, drained
  • 2 medium sweet red or green peppers, cut into strips
  • 1 large (1 c.) onion, thinly sliced and separated into rings
  • 2 cloves garlic, minced
  • 1/2 cup of dry white wine
  • 1 small serrano chili pepper, seeded and finely chopped OR
  • 1/4 teaspoon of crushed red dried pepper (optional)
  • one 28 ounce can of tomatoes, cut up
  • 2 tablespoons of tomato paste
  • 2 tablespoons of lemon juice
  • 2 teaspoons of dried basil, crushed
  • 1 teaspoon of sugar
  • 1 teaspoon of dried thyme, crushed
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of pepper
  • Hot, cooked penne or rigatoni pasta
4.5/5 (6 Votes)

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A quick pesto-like sauce brings this bowl together and adds summery flavor

  • 1/2 cup (3/4 oz.) fresh basil, chopped
  • 1-1/2 Tbs. fresh flat-leaf parsley, chopped
  • 2 Tbs. pine nuts
  • 2 Tbs. extra-virgin olive oil; more as needed
  • Kosher salt and freshly ground pepper
  • 1-1/2 cups cooked pearled farro (cook according to package directions)
  • 4 oz. chicken breast, grilled
  • 3/4 cup chopped roasted Broccolini
  • 3/4 cup chopped escarole
  • 1/4 cup halved cherry tomatoes
  • 1-1/2 Tbs. balsamic glaze
  • 2 medium cloves garlic, thinly sliced and sautéed until crisp
  • Small fresh basil leaves
4/5 (2 Votes)

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Melt the butter in a large pan over medium heat

  • 2 oz butter
  • 1 onion, chopped
  • 9 oz. skinless, boneless chicken breasts, diced
  • 1/3 cups arborio rice
  • 1 tsp ground turmeric
  • 2/3 cup white wine
  • 5 1/2 cups simmering chicken stock
  • 2 3/4 oz. cremini mushrooms, sliced
  • 1/3 cup cashews, halved
  • salt and pepper
  • wild arugula, fresh parmesan cheese shavings, and fresh basil leaves, to garnish
4/5 (2 Votes)

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Chicken Piccata with Lemon, Capers and Artichoke Hearts Copyright, 2006, Robin Miller, All rights reserved Show: ...

  • 4 (4-ounce) boneless, skinless chicken breast halves
  • Salt and ground black pepper
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon finely grated lemon zest
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 1/4 cup fresh lemon juice
  • 1/2 cup dry white wine
  • 1/2 cup reduced-sodium chicken broth
  • 1 (14-ounce) can artichoke hearts, quartered
  • 1/4 cup drained capers
  • 1 cup quick-cooking brown rice
4.5/5 (2 Votes)

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This recipe for Johnny Carino's Copycat Chicken Scallopini includes a truly yummy recipe for Lemon Butter that can ...

  • LEMON BUTTER:
  • 4 sticks margarine, about 1-pound
  • 8 sticks of butter, about 2-pounds
  • 1/4 cup lemon juice
  • 1/2 cup white wine
  • 2 teaspoons garlic, chopped
  • CHICKEN SCALLOPINI:
  • 2 tablespoons melted butter, plain, unsalted
  • 2 precooked chicken breast
  • 1/4 cup roma tomatoes, diced
  • 1/2 cup mushrooms, sliced
  • 1/4 cup bacon, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1/2 teaspoon garlic salt
  • 5-ounces spaghetti, precooked
  • 1/2 cup heavy whipping cream
  • 1/2 cup lemon butter
3.4/5 (18 Votes)

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1. Dry chicken with paper towels and season with salt and pepper

  • 6 (12 ounce) bone-in, skin-on split chicken breasts, trimmed
  • Salt and Pepper
  • 3 tbsp. EVOO
  • 2 onions, minced
  • 4 garlic cloves, minced to a paste
  • 1 tbsp. minced fresh oregano or 1 tsp. dried
  • 1/4 tsp. red pepper flakes
  • 3 tbsp. flour
  • 1/2 cup dry white wine
  • 1 1/2 pounds red potatoes (4 to 5 medium), scrubbed and cut into 1-inch chunks
  • 1 cup low-sodium chicken broth
  • 1 fresh rosemary sprig
  • 1 cup frozen peas
  • 1/2 grated lemon zest plus 1 tbsp. fresh lemon juice.
4/5 (1 Votes)

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Coat chicken and shrimp with flour, salt & pepper

  • 1 9 oz. pkg refrigerated light cheese ravioli, cooked, drained and set aside.
  • 2 boneless sklinless chicken breasts, cut in strips
  • 3/4 lb. shrimp, peeled
  • 1/4 cup AP flour
  • 2 oz. prosciutto , chopped
  • 8 oz. mushrooms, sliced
  • 2 T. shallots, minced
  • 1/2 cup marsala
  • 3/4 cup chicken broth
  • 2 T. butter
  • 1/2 cup fresh chopped parsley
4/5 (3 Votes)

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CHICKEN CACCIATORE

  • 1/4 CUP ALL PURPOSE FLOUR
  • 1 1/4 TSP KOSHER SALT
  • 3/4 TSP BLACK PEPPER
  • 4 LBS CHICKEN
  • 1/4 CUP OLIVE OIL
  • 1 EACH 1 EACH YELLOW ONION CHOPPED
  • 1 EACH 1 EACH CARROT DICED
  • 1 EACH 1 EACH CELERY STALK DICED
  • 4 EACH 4 EACH GARLIC CLOVES CHOPPED
  • 1 EACH 1 EACH BAY LEAF
  • 28 OZ PLUM TOMATOES
  • 1/3 CUP DRY RED WINE
  • 1/4 CUP FLAT LEAF PARSLEY
0/5 (0 Votes)

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CHICKEN CACCIATORE Chicken Marsala via Cooks Country