Emily Carter
Italian cuisine is famous for its diverse array of meat options, but chicken and seafood dishes stand out for their unique flavours and traditional recipes. Chicken dishes in Italy are prepared in a variety of ways, including breaded, fried, simmered, or grilled. Chicken cacciatore, chicken piccata, and chicken marsala are some of the classic Italian chicken dishes. On the other hand, Italian seafood dishes showcase the exquisite flavours of the Mediterranean, with dishes like Crudo di Coda Ricciola and Crudo di Salmone. However, it's important to note that the same Italian name is often used for different seafood species, which can make it challenging to navigate market stalls and restaurant menus.
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What You'll Learn
Chicken fra diavolo
The sauce for chicken fra diavolo is packed with flavour and features fire-roasted tomatoes, onions, garlic, and Italian seasoning. White wine, tomato paste, crushed tomatoes, and minced basil are also added to the sauce and cooked until it thickens slightly. The browned chicken thighs are then nested into the sauce and baked in the oven until cooked through. Fresh parsley is sprinkled on top, and additional basil leaves are used for garnish.
While the exact origin of fra diavolo sauce is debated, it is believed to have been created as a spicy seafood sauce for shrimp or lobster. However, it has since been adapted to be used with other proteins, including chicken. The name "fra diavolo" literally translates to "brother devil," reflecting the spiciness of the dish.
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![Uncle Giuseppe’s Piccata Sauce, 24 oz | Classic Italian Lemon Butter Caper Sauce | Ready-to-Use Gourmet Sauce for Chicken, Veal & Seafood | All-Natural, No Preservatives [Pack of 2]](https://m.media-amazon.com/images/I/81nuwLlKHiL._AC_UL320_.jpg)
Chicken piccata
To make chicken piccata, start by slicing chicken breasts horizontally into thin, even pieces. This ensures that the chicken cooks evenly and gives it a crispy, golden exterior. Next, season the chicken pieces with salt, pepper, and garlic powder. Coat the chicken with flour, shaking off any excess.
Heat a combination of butter and olive oil in a large skillet over medium-high heat. Once the butter and oil start to sizzle, add the chicken pieces and cook for 3-5 minutes on each side until golden brown. Transfer the cooked chicken to a plate and repeat with the remaining chicken pieces if necessary.
Remove the pan from the heat and add the remaining butter, lemon juice, lemon zest, and capers to the skillet. You can also add chicken broth or a half chicken broth/half white wine mix for extra flavour. Scrape up the tasty brown bits from the bottom of the pan and stir everything together. Return the chicken to the pan and simmer until the sauce has reduced and the chicken is cooked through.
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Chicken lasagna
Ingredients
- Lasagna noodles
- Shredded chicken (rotisserie or leftover chicken works well)
- Ricotta cheese
- Shredded mozzarella cheese
- Grated parmesan cheese
- Egg
- Black pepper
- Spinach (fresh or frozen)
- Butter
- Tomato sauce (optional)
Instructions:
- Start by preparing the ricotta cheese mixture. In a medium bowl, combine the ricotta, shredded mozzarella, grated parmesan, egg, and black pepper. Mix well and set aside.
- Remove the skin from a cooked rotisserie chicken and shred the meat. You can also use leftover chicken or canned chicken, ensuring it is well-drained.
- Bring a large pot of water to a boil and add salt. Add the lasagna noodles and cook until tender (al dente). Drain the noodles and rinse with cold water to prevent sticking.
- Preheat the oven to 375°F.
- In a large skillet, melt some butter over medium heat.
- Spread a layer of sauce (white sauce or tomato sauce) on the bottom of a 9x13-inch casserole dish. You can use a simple white sauce made from heavy cream, mozzarella, parmesan, and baby spinach, or a tomato-based sauce.
- Layer three noodles on top of the sauce.
- Spread a third of the ricotta cheese mixture evenly over the noodles.
- Top with shredded chicken and a layer of spinach sauce (or tomato sauce).
- Repeat the layers (sauce, noodles, ricotta, chicken, spinach/tomato sauce) two more times.
- Finish with a final layer of sauce and top with shredded mozzarella.
- Bake the lasagna for about 25-45 minutes, until the cheese is melted and golden.
- Switch the oven to broil for the last 3-4 minutes to brown the cheese, watching closely.
- Let the lasagna cool slightly before slicing and serving.
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Chicken saltimbocca
To make chicken saltimbocca, start by pounding boneless, skinless chicken breasts to a thickness of 1/4" to 3/4". This step is crucial for achieving the desired texture and ensuring even cooking. Season both sides of the chicken generously with salt and pepper, then sprinkle on fresh sage or dried sage leaves, adding a bright, earthy flavor.
Next, wrap each chicken cutlet with prosciutto ham. You can use two slices per cutlet or trim to fit, pressing it down to adhere. Prosciutto is the classic choice, but feel free to experiment with speck, serrano, or country-style ham for a unique twist. Secure the prosciutto with toothpicks, and don't forget to remove them before serving!
At this stage, you can optionally dredge the chicken in flour to create a delicate breading. This step adds a crispy texture to the final dish. Heat olive oil or avocado oil in a large sauté pan over medium heat. Cook the chicken in batches, starting with the prosciutto side down, for about 2 1/2 to 3 minutes per side, until browned and cooked through.
For the sauce, use a dry white wine such as Sauvignon Blanc or Pinot Grigio. The alcohol will cook off, leaving behind a delightful wine flavor. Add chicken broth and butter to create a rich, flavorful sauce. Simmer the chicken in this buttery wine sauce, allowing the flavors to meld beautifully.
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Chicken cacciatore
To make chicken cacciatore, start by browning the chicken pieces in extra virgin olive oil. Transfer the chicken to a slow cooker or a tray if you're making it in the oven. Add the vegetables and aromatics: onions, celery, bell peppers, mushrooms, and garlic. Season with salt, black pepper, and herbs and spices. Pour in the wine and crushed tomatoes, then cook on low heat for eight hours or on high heat for four hours. You can serve chicken cacciatore with pasta, polenta, rice, or crusty bread.
Leftovers can be stored in airtight containers in the fridge for up to four days or frozen for up to three months.
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