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Pounding the chicken cutlets before cooking renders them thin and terrifically tender. Deglazing the pan with Marsala and stock after cooking the chicken creates a quick, rich sauce.
This garlicky chicken dish is a specialty of Chicago's Italian-American restaurants.
Galliano, an Italian liqueur flavored with 30 herbs and spices, including anise and vanilla, gives the sauce for these stuffed chicken breasts a complex sweetness.
We got this satisfying pasta dish from Justin Smillie, the chef at Smith's, a restaurant in New York City.
Cooking with lemon leaves imparts a bright flavor and aroma to many dishes.
A version of this robustly flavored dish was prepared around the winter holidays by nuns at a Catholic boarding school located at the foot of Mount Etna.
This recipe takes an ancient method and turns it into fun for the whole family.
Platters of this unexpectedly elegant dish seem to go out to almost every table at Rao’s.
America knows this Italian favorite as chicken cacciatore (hunter's-style), but it's really alla cacciatora, named in honor of the hunter's wife.
From French-born chef Michel Richard, a unique twist on an Italian favorite.
Sun-dried tomatoes give a tangy sweetness to the sauce for this filling pasta dish that's chock-full of chicken and artichokes. Continue...
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Parmesan, lemon zest, and pine nuts turn ordinary bread crumbs into a magnificent crust for chicken cutlets. Topped with taleggio, prosciutto, and a chunky fresh tomato sauce, this is a delicious entrée for a sit-down family meal. Continue...
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Source: Italian Food Forever