Italian Chicken
Composition / ingredients
6
Servings:
Cooking method
Prepare a marinade for the breasts: mix olive oil, vinegar, crushed garlic, pepper, salt.
Cut the chicken breasts into pieces and marinate it in a cool place for 4 hours.
Melt butter in a saucepan (2 tbsp.l.) and add tbsp.l. olive oil to it. Fry the marinated breasts on both sides. Each side will take about 4 minutes. At the same time, the meat will become a pleasant golden shade.
Transfer the breasts to a platter and cover with foil so that it does not cool down.
Put the fettuccine pasta to cook.
Cut the marinated artichokes in half and fry in a saucepan in the same oil where the chicken was fried, over low heat. It will take up to 7 minutes. Then transfer the vegetables to a platter.
In the same saucepan, fry the onion, chopped finely. Fry for 2 minutes, add chopped garlic. After half a minute, add the champignons, cut into plates, and pour in the wine. Fry the mushrooms for up to 7 minutes, stirring. Pour in the cream, add spices, salt. Let the mass boil and add the boiled fettuccine, bacon, artichokes, broccoli cut into inflorescences, chopped parsley. Stir, sprinkle with grated cheese and turn off the stove.
Put the vegetables on a plate, put the chicken breasts on top and serve.
Cut the chicken breasts into pieces and marinate it in a cool place for 4 hours.
Melt butter in a saucepan (2 tbsp.l.) and add tbsp.l. olive oil to it. Fry the marinated breasts on both sides. Each side will take about 4 minutes. At the same time, the meat will become a pleasant golden shade.
Transfer the breasts to a platter and cover with foil so that it does not cool down.
Put the fettuccine pasta to cook.
Cut the marinated artichokes in half and fry in a saucepan in the same oil where the chicken was fried, over low heat. It will take up to 7 minutes. Then transfer the vegetables to a platter.
In the same saucepan, fry the onion, chopped finely. Fry for 2 minutes, add chopped garlic. After half a minute, add the champignons, cut into plates, and pour in the wine. Fry the mushrooms for up to 7 minutes, stirring. Pour in the cream, add spices, salt. Let the mass boil and add the boiled fettuccine, bacon, artichokes, broccoli cut into inflorescences, chopped parsley. Stir, sprinkle with grated cheese and turn off the stove.
Put the vegetables on a plate, put the chicken breasts on top and serve.
Caloric content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20 % fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Champignons - 24 kcal/100g
- Artichokes - 28 kcal/100g
- Artichokes in a package - 60 kcal/100g
- Garlic - 143 kcal/100g
- Broccoli - 33 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- White wine - 78 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Boiled bacon - 447 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Olive oil - 913 kcal/100g
- Chicken breast - 113 kcal/100g
- Parmesan cheese 45% fat content - 389 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Fettuccine - 280 kcal/100g
