How To make Chicken Venetian
3 Skinless Boneless Chicken Breast Halves -- Or Thighs
1/4 Cup Soy Sauce, Low Sodium
2 Tbsp red wine vinegar
1/4 Tsp vegetable oil
1 Lg Clove Garlic
1/4 Tsp. oregano
Mix soy sauce, vinegar, oil, crushed garlic, and oregano. Pour mixture over chicken arranged in shallow baking dish and cover. Bake for 375
How To make Chicken Venetian's Videos
Vintage-2011- Cavatappi ala Venetian w Chicken - RV KITCHEN
RV KITCHEN
DESCRIPTION
This combination of bacon, garlic, olive oil, cream, chicken stock, Parmesan cheese, spinach, mushrooms and tomato concasse are undeniably delicious and guaranteed to please. The addition of sliced grilled chicken is interchangeable with other protein foods. I've served this dish to thousands of people over many years and have found it to be very reliable.
Highlights
Yield: One main dish serving or two first course servings
Preparation Time: 10-15 minutes
Preparation Duration: 1-2 hours
INGREDIENTS
3-4 cups cooked pasta - your choice
3/4 cup cooked bacon cut into one inch pieces
1/2 cup bacon fat
2 tablespoons freshly chopped garlic
1/2 cup rich chicken stock
1/2 cup sliced white mushrooms
3-4 tablespoons extra virgin olive oil
3/4 cup tomato concasse
3-4 tablespoons fresh chopped basil
1 cup tightly packed fresh spinach
1/3 cup ground parmesan cheese
2 teaspoons freshly ground black pepper & salt to taste
1 tablespoon each fresh chopped parsley and basil - Garnish options
1-1/2 cups rich chicken stock - Chicken marinade
1 tablespoon freshly chopped garlic - Chicken marinade
1 teaspoon dried or freshly chopped thyme - Chicken marinade
2-3 tablespoons extra virgin olive oil - Chicken marinade
1 teaspoon freshly ground black pepper - Chicken marinade
2-4 ounces sliced grilled chicken breast
1/4 - 1/2 cup heavy cream
METHODS
Begin by placing the bacon fat into a sauté pan. Now add the cooked bacon, spinach, garlic, tomato concasse, chicken stock, cream, mushrooms, basil, and half of the olive oil to the sauté pan. Heat this on a medium flame stirring from time to time over a period of approximately five minutes or until the mixture is hot. Remember, everything that needs to cook should cook enough within this five minute period (give or take). Mix the marinade ingredients together and place the sliced chicken into the hot liquid marinade to heat up and absorb the flavor while you complete the balance of the steps to complete this preparation. Now that the pasta mixture is hot, drop the pasta into some hot water or chicken stock to heat that up as well. Drain and shake the hot pasta and then add/mix it into the mixture along with half of the Parmesan cheese. Add a little more cream or chicken stock if you need to adjust the texture keeping in mind that you do not want a pasty finished product but rather a somewhat loose and slippery finished texture. Adjust the taste with salt & pepper or more Parmesan cheese (if needed) at this final stage and then transfer the mixture to the serving vessel. Now remove the sliced chicken from the hot marinade and place it on to the top and center part of the pasta (this marinade should be used in another similar preparation or added to any stock, sauce or similarly flavored preparation in the future. In other words do not throw this marinade out. Add a smidgen of tomato concasse to the top of the chicken and then sprinkle the balance of the Parmesan cheese over the top along with the parsley & basil. Drizzle the top of the food area with a little more olive oil.
This preparation is now complete and ready to be served.
SPECIAL INGREDIENTS I MAY HAVE USED IN THIS VIDEO:
My Tomato Concasse Video:
My Chicken Stock Video:
RV Kitchen Facebook @
Venetian Chicken Scaloppine With Green Beans
SERVES 4
You Need:
2 Lemons
2 Large Chick Breasts
240g Trimmed Fine Green Beans
8 White Potatoes
30g Capers
80g Cornish Clotted Cream
10g Fresh Parsley
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????????Best Venetian Style Liver&Onions Recipe Fegato alla Veneziana - Passportcookbook
Ingredients:
Liver 500 g
White Onions 2
Sage 6 Leaves
Extra virgin olive oil 50 g
Butter 15 g
White wine vinegar 20 g
Pepper nero pinch
Salt fino pinch
Water
Middle Eastern Apricot Chicken | Everyday Gourmet S11 Ep37
As seen on Everyday Gourmet.
Pasta Venetian
This combination of bacon, garlic, olive oil, cream, chicken stock, Parmesan cheese, spinach, mushrooms and tomato concasse are undeniably delicious and guaranteed to please. The addition of sliced grilled chicken is interchangeable with other protein foods. I've served this dish to thousands of people over a long number of years and have found it to be very reliable.
Russell Norman shares his Venetian recipe for Bigoli Pasta in Salsa
Russell Norman shares his Venetian recipe for Bigoli Pasta in Salsa. For more of Russell's Venetian recipes, get your copy of his cookbook, Venice, now: