We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- Meat and poultry
- Popular chicken
- Easy chicken
- Quick chicken
This dish involves pan-searing chicken breasts and then simmering them in a sauce made from bacon, mushrooms, white wine and tomatoes. Serve with pasta or roast potatoes.
28 people made this
- 4 tablespoons olive oil
- 1 (1.35kg) whole chicken, cut into pieces
- 6 rashers streaky bacon, diced
- 2 onions, chopped
- 70g mushrooms, sliced
- 1 tablespoon chopped fresh parsley or 1/2 tablespoon dried parsley
- 1 tablespoon chopped fresh basil or 1/2 tablespoon dried basil
- 1 teaspoon salt
- ground black pepper to taste
- 250ml white wine
- 450g tomatoes, diced
MethodPrep:15min ›Cook:40min ›Ready in:55min
- Heat oil in a large frying pan; brown chicken; remove. Add bacon and saute over medium heat for about 2 minutes.
- Add onions and mushrooms and continue to saute until onions are translucent. Return chicken to frying pan; sprinkle with parsley, basil, salt and pepper. Add wine and tomatoes. Cover and let simmer for 25 to 30 minutes, turning chicken once during cooking. Remove chicken from frying pan and pour sauce over chicken.
Reviews & ratingsAverage global rating:(101)
Reviews in English (73)
Used different ingredients.Lovely recipe, I served it with rice and the whole family enjoyed it. I made some slight alterations to give the sauce more body, adding a tin of chopped tomatoes, 1 tbsp tomato puree and a clove of garlic for extra flavour. Will definitely make again.-29 May 2009
Altered ingredient amounts.Pure goodness. I only used the breast & thighs of a whole cut up chicken in this (there was only two of us). I coated my chicken w/ some flour and then browned it and set it aside. I added a couple of knobs of butter and sauteed the mushrooms in that pan along with a couple of shallots that I subbed for the onions. I added the wine and then reduced it, then added some chicken stock and seasonings. I peeled and seeded the tomatoes (I use roma's), quartered them and simmered it all together for about 30 minutes. Served it over steamed rice......an absolutely "guest worthy" recipe.-18 Jul 2008
This is a really excellent dish.We were having around 25 people for buffet supper and so looked for a tasty dish that could be partly prepared about ahead.Instead of a whole chicken, we used 12 chicken breasts together with 30 boneless thighs, all cut into bite size pieces. All ingrediants, except the fresh herbs, were added to 3 large deep baking dishes, covered and set aside. About 45 minutes prior to serving, the herbs were added, dishes covered tightly with tin foil and then placed into a pre-heated 190 degree oven.The meal was served with rice. The chicken was very succulent and the flavours and freshness of the other ingrediants were great. Everyone enjoyed the dish - a real hit that we'll cook again.-01 Jan 2013
Put a large cooking pot over a high heat and add the oil. Slice the bacon, add to the pan and fry for 3-4 minutes until crisp. Remove from the pan and set aside.
While the bacon is frying, cut the chicken into bite-sized strips. Put the chicken in the pot, season with a little pepper and brown on all sides until golden. Remove and set aside on the plate with the bacon.
While the chicken is frying, peel and chop the onion and garlic and slice the mushrooms. Reduce the heat slightly and add the butter. When it begins to foam, add the onions, season with salt and pepper and fry for 3-4 minutes until softened. Add the garlic, cook for 1 minute then add the mushrooms. Fry for 3-4 minutes until softened then stir in the herbs.
Pour over the wine and bring to the boil. Return the chicken and bacon to the pan, plus any resting juices and cook over a medium heat for 3-4 minutes. Add the cream, bring to the boil then simmer for 10 minutes.
Meanwhile bring a large pot of salted water to the boil and add the potatoes. Cook for 10 minutes then add the beans to the pan and cook together for a further 3 minutes. Drain and serve with the creamy chicken.
Chicken Florentine with White Wine Cream Sauce
Yield: 6 servings
prep time: 15 minutes
cook time: 25 minutes
total time: 40 minutes
Juicy chicken breasts topped with fresh spinach, tomatoes and a creamy white sauce that is AH-MAZING!
- 6 boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper, to taste
- 1/4 cup all-purpose flour
- 6 tablespoons unsalted butter, divided
- 2 cloves garlic, minced
- 1/4 cup diced shallots
- 1 pound baby spinach
- 1 cup white wine*
- 1 cup heavy cream
- 1/4 cup sour cream
- 2 tablespoons freshly grated Parmesan
- 1 Roma tomato, diced
- 2 tablespoons chopped fresh parsley leaves
- Season chicken with salt and pepper, to taste.
- Working one at a time, dredge chicken in flour.
- Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken and cook, flipping once, until cooked through, about 4-5 minutes on each side. Set aside and keep warm.
- Melt remaining 4 tablespoons butter in the skillet. Add garlic and shallots, and cook, stirring frequently, until fragrant, about 2 minutes.
- Stir in spinach until it begins to wilt, about 2 minutes.
- Stir in wine and cook, stirring occasionally, until reduced by half, about 5 minutes.
- Gradually whisk in heavy cream, sour cream and Parmesan until slightly thickened, about 3-4 minutes season with salt and pepper, to taste.
- Serve chicken immediately topped with spinach mixture, garnished with tomato and parsley, if desired.
*Chicken stock can be used for white wine as a non-alcoholic substitute.
Reduced Crushed Red Pepper to 1 teaspoon and it was still too spicy for our taste. Otherwise followed the recipie to a tee and found it was OK but I have other sauces that far exceed the taste of this sauce. Just saying!
This is a good recipe but, although it indicates two thighs = one serving, the calories are calculated for only one. Actual calories = 440.
This recipe was wonderful, my family enjoyed it very much. So many slow cooker recipes require additional cooking in a pan to produce a nice sauce, but not this one. After putting the thighs on a platter, I used a slotted spoon to put the tomatoes and olives in a serving bowl. We all ladled the tomatoes over our chicken and mashed potatoes.
So delicious and easy! The chicken was juicy and so soft it could be cut with a fork. Recommend putting over chopped potatoes sauted with jalepeno peppers and Sazon seasoning for an added kick.
Easy and excellent, with rich flavor! Highly recommended. Per other reviewers, I halved the red pepper and doubled the olives. I used boneless thighs and cooked it on low for 6 hours. Perfection! I would definitely serve this at a dinner party or a Sunday meal.
I made this for a potluck. Delicious! I added the tomato paste in the pan with the wine instead of directly on the crockpot and I added capers. I set to crockpot on low instead of high, and cooked for 6 hours. The sauce was so rich and lovely. I will definitely make this again.
I just put this into the crock pot - not difficult to put together. Smells amazing. Will serve with french bread, steamed zucchini and a salad. I am going to add artichokes with the olives and probably put it over pasta. I bought the olives from the olive bar at the grocery so not as pricey. I like the notes from others and have reduced the red pepper as my grandchildren are eating with us tonight and don't care for the spicy aspect. Will update my post after dinner :)
Totally tasty and fun to make. Went crazy and sauteed white and red onions with mushrooms in coconut oil, garlic powder, black pepper, chili powder, and white wine (lots). I like it spicy but honey does not so no crushed red peppers. Added capers and black olives with some yellow and zucchini squash that weren't going to last much longer in fridge. Those went in for the last hour only. I will probably freeze some for down the road when that busy day comes around. Also got liberal with the white wine and let it cook. Plenty of sauce. ) Also skipped salt.
I shook my thighs in flour, salt and pepper and browned well. Sauted onions and 3 clove of smashed garlic and fresh mushrooms then added tomato paste to bloom the paste- added chicken, and the rest of the ingredients.I cooked on top of the stove. I went easy on crushed peppers due to personal taste. There was not much flavor so I had to add much more seasoning Italian seasoning, oregano, marjoram and 1/2 cup of crushed tomatoes with chipotle and a splash of soy sauce. It is better if it sits overnight
This is a go-to slow cooker recipe for me. Great as outlined in recipe, but sometimes also chopped onions (sautéd in with garlic and added at front end). Typically serve over egg noodles and with sautéd green beans or roasted brussel sprouts.
I've made this several times and it is excellent! Rich taste and very easy. I have done this both in the slow cooker and on the stove top, and it works well both ways.
Super simple and tasty recipe. Loved the red pepper flakes and kalamata olives. Added in extras from the fridge: mushrooms, zucchini, etc. with a little browning in pan and didn't drain fire roasted tomatoes - plenty of sauce.
Made recipe exactly as written and was excellent. When my kids make a point to tell me it was good, I know it's a winner!
Great recipe! I added mushrooms and substituted regular black olives as that was what I had in my pantry. I will say that it was quite spicy, though. I'll make it again and cut the crushed red pepper back to 1-1 1/2 tsps
I like to cook this as directed for the 4 hours (or on low overnight for 8 hours). I then refrigerate it all day or overnight (pending upon when I cooked it), skim off some of the fat, then reheat, finish the directions and add in artichoke hearts. I serve with grilled zucchini and its great.
Excellent slow cooker recipe. Added a few more vegetables in with the sauteed garlic, chopped onion, celery and a few quartered mushrooms were what I had on hand. Reduced the pepper flakes to 1 tsp since so many reviewers mentioned it was too spicy and also cooked on low for 7 hours or so. Very tasty.
Good solid dish, but I would not serve for a special occasion.
Great light recipe. On the tip of other reviewers, I added chipotle powder and capers. Cooked in the crock pot for 5.5 hours on low. I had two packages of thighs from Costco, which a pretty big so I doubled the recipe. Served with Yellow Rice. Wonderful dish, one I will definitely make again.
It ended up cooking for an extra 45 minutes because I was late getting home. When I went to pull the chicken out, it literally fell apart. Since I was serving it with pasta anyways, I mixed it up really well to shred the chicken & served it as a chicken spaghetti type. Not what I was expecting but still turned out pretty good. Only change, I left out the olives.
More kalamatas, less hot pepper! I made this just as written, with red wine instead of white. Very tasty! Served over orzo. Don't skimp on the good olives!
Very delish! Everything tasted awesome together. The kalamata olives blended great with the sauce and the tomatoes and the chicken. Just perfect. So glad I found this recipe :) Will definitely cook this again and keep the recipe in my treasured recipe collection booklet :) I ate it with steamed broccoli's and white rice :) DELISH!
Made this recipe last night with a couple of tweaks and it was great! Didn't have chopped tomatoes on hand so used crushed which is more like sauce. Also added one pureed anchovy to the sauce. I didn't have 4 hours to wait using a slow cooker so I just put everything in a heavy baking dish and baked in the oven at 350 for 1.5 hours. The tomato sauce caramelized and reduced so well and the final product was delicious! Definitely use the capers and don't be afraid to double or triple the garlic and increase the olives. :) OH, and since my husband and I are on a low carb diet, I served it over mashed cauliflower - perfect!
Thank you myrecipes. I have been searching everywhere for this recipe. I have made it several times in the past and it is a sure-fire hit with my friends and family. Try it over couscous.
I made this last night for dinner and i was very impressed by this dish! The flavor was amazing and a nice change of pace to what i usually cook. The only thing i noticed was after 4 hours on high my chicken was so tender it fell apart and when i say apart i mean it looked like i shredded it. so maybe next time i wont leave it in there for the full time. But overall amazing taste and i will be adding this to my recipe book for sure!!
HOLY CRAP this is spicy. I had my boyfriend make it while I was at work but forgot to tell him to not use so much of the red pepper flakes. Other than that, it is delicious! I'm sad it came out so hot. will try it again with less of the red pepper.
Super easy and delicious! Could use a bit more seasoning if serving alone. It's a great way to make chicken for use in other recipes and the tomato sauce it makes is good too.
Really great - both on the first night, as leftovers a day later, and as frozen leftovers (which my husband thawed, heated and had over baked potato). I only used 1.5 tsp red pepper and that was plenty for us. And I included a bit of the olive brine with the olives (and used a bit more olives than called for based on other reviews). The kalamata olives really added to the flavor - would not skip them or substitute! As noted by another reviewer, may try adding artichoke hearts next time. A keeper!
Really great recipe. I don't usually eat chicken thighs, but have made this with both breasts and thighs and it is far better with the thighs.
One of my favorite "prep it & forget it" recipes. I usually make this on Sunday night and the leftovers work for another night during the week for a quick dinner. It warms up in the microwave exactly like it tasted the first night I made it (a key for those of us who usually don't care for leftovers). Don't forget the fresh parsley sprinkled on top it really adds freshness to a dish with mostly pantry stocked items. If you want a little more flavor, use the Italian (low sodium) diced tomatoes for your stock, throw in a few more kalamata olives and I usually add slightly more than required white wine (whatever we have on hand / open) in this dish for more complexity. Solid dish all around nothing truly fancy or upscale about this dish, but good flavors & a snap to prepare!
The first time I made this I didn't read the part about draining the tomatoes. I loved it! The next time I made it I did read those instructions and drained the tomatoes. it wasn't nearly as good so I'll be deleting that part of the recipe. I also used boneless, skinless chicken thighs and added more olives and the capers. I served it over spaghetti and it was delicious! It is definitely a recipe I'll make on a regular basis!
I liked this recipe, the chicken was very tender and it had a nice spice level (I used 2 tsps of crushed red pepper). It does need more olives though, and I shortened the cooking time since I think my slow cooker runs hot, it was done 1/2 hour early.
This is an amazing recipe!! Very rich and full of flavor. I have made this several times and the only thing I do differently is that I dredge the chicken in flour and brown it before adding it to the slow cooker. Simply amazing!!
very flavorful. i used chicken breasts, and they were great- so tender from the slow cooker. i served over gemelli pasta. everyone in the family liked it. that rarely seems to happen!
My husband loved it so much and so did I. Very simple and cheap. I made some changes: seasoned the thighs with curry, smoked paprika, salt, pepper and cummin. Added onions and mushrooms too. Very delicious.
This was good, but not amazing. We enjoyed it but I probably won't make it again.
Delicious and easy. I halved it for our small family but I can see how well this would work for company. I kept it spicy with more than half the amount of crushed red pepper and I'd definitely tone that down for company. Served over couscous to sop up the tasty sauce. I did add the capers. Delicious melding of flavors. And thigh meat, which I normally don't enjoy. It was good.
I made this last night and my family liked it alot. I didn't have any red pepper flakes, so just used some tobasco and it was fine. We don't like real spicy, though. Served it over rice. The sauce was very thin, but good. I would make this again.
I invited my parents over for dinner and I wanted to cook them something new to try, but also something that wasn't too far out of their comfort zone. It turned out great! I read all the reviews and they were very helpful in making this dinner a success. I only used about 1 tsp of the crushed red pepper for fear of it being too spicy for my parents, but when i make it again i will probably try for a little more. I also took other suggestions of using capers which blend in nicely with all the flavors. I definitely agree that the calamata olives really give this dish flavor so be generous with how much you throw in. I served mine with orzo pasta, caesar salad, and some french bread. A great dinner was had by all! This is a great fall/winter weekend meal!
So good on a cold fall night! Made this for my husband's family, and everyone loved it, from the 1 year old to the grandparents! Very hearty, and the olives make the dish. I served it over orzo and with a fruity green salad.
So simple to make â everyone I make this for loves it. The red pepper (I didnât use as much as it recommends â about half or less) and kalamata give this recipe so much flavor. I use petite diced tomatoes, and chicken stock instead of the wine and this comes out great. I always serve over brown rice and with corn. Anyone can make this â itâs super easy â perfect for a cold fall/winter day!
this recipe sounded too easy to be very good. but it exceeded my expectations. like others, I used much less red pepper. I don't have a crock pot - so simmered in a le crueset dutch oven - the results were awesome! Great flavor- and used the kalamata olives even though they were more expensive--makes a HUGE difference. Will use with guests next time.
Very easy recipe. I made a couple modification which was chipolte crushed red pepper instead of regular. I also added carrots and onions to make a full meal. I served over a parsnip puree I had made. I also used boneless thighs because I had them and cut the cooking time to 2 1/2 hrs. Delicious.
Made this dish for company on a cold snowy day and everyone loved it! It was really simple to put together but I would cut back on the crushed red peppers next time and add more olives at the end. I served it over orzo with sauteed mushrooms & onions and a salad. Will definitely make this again!
Wow! I was skeptical since the recipe was so simple. chicken, tomatoes, garlic, and wine. but sometimes the simple things are most delicious and this is definitely the case with this dish. I will be making this many times in the future!! 100% agreed on using BONE-IN skinless thighs. Do not be tempted to add extra wine or oil in the beginning. the chicken will add plenty of moisture.
LOVE THIS! Make it every other week. Do not skimp. Buy the olives the recipe calls for. It makes the dish!
Sure this would have been better if I had read the directions with my glasses on! Didn't drain the tomatoes, so had LOTS more sauce than anticipated. actually, DH loved it that way, so maybe it was meant to be. Used skinless, bone-in thighs as directed, added 1/2 lb sliced mushrooms near the end and added capers with olives and full 2 tsp of pepper flakes. Served over grilled polenta slices. Had planned to serve with a salad, but with all that sauce, no where to put it on the plate! Kind of a nice twist on caccatorie (sp?) and easy to do.
this is one of my "to to" receipes! it's perfect every time and i've not had one person not love it!
LOVED this recipe. I used the bone-in thighs and cooked on high 3 1/2 hours (I have a large crock pot and it was startinga to burn a bit). My family loves spice, so I used 2 1/2 t red pepper and it was perfect. Since I'm counting calories, I served mine over white rice and the family's over noodles with olive oil. I like the idea of maybe adding artichoke hearts next time, but it was really quite good just with the parsley and kalamatas. Kalamatas are so worth the splurge and they keep forever for other great Cooking Light recipes!
This was my initiation recipe using a slow cooker and it came out far better than expected. I used boneless, skinless thighs and was surprised at how tender the chicken came out. The only change I would make is to lessen the amount of crushed red pepper used - I will use about 1/3 of the amount next time as my dinner guests even said it was quite spicy. I served this with orzo and a spinach salad. Definitely a keeper!
Great recipe. My whole family loved it. I served it over egg noodles but I liked the suggestions of pasta and orzo. I prepared it exactly as directed but ommitted the crushed red pepper and added a little salt. Delicious! Definitely a keeper.
I made this recipe when my father in law came over, and he's still talking about it. I served it with whole wheat egg noodles and salad. It is a bit on the spicy side, but we like that. Our slow cooker always cooks things a little fast, so this only took about 3.5 hours and it was excellent. Kalamatas are a little pricy, but the flavor is unparalleled, and the rest of this dish is pretty affordable so splurge! I will definitely be making this again soon.
Yet again, I just CANNOT bring myself to shell out $4 for a jar of loves, so I used jumbo California olives. You couldn't really taste them. I'm sure if you used kalamata or oil cured olives, you would. So, the recipe calls for 2-3 teaspoons of crushed red pepper. Yeah, don't do that unless you like it really spicy. I used 1 teaspoon and it had enough heat for the both of us. I used fire roasted tomatoes. I just love those things. I browned the chicken when I was getting breakfast and lunch ready, added the tomatoes, paste, and garlic to the crock pot (yes, I forgot to saute the garlic) and the olives that chopped in the mini cuisi. Once the chicken was browned, I put it on top and then stirred it all together. It was really tasty and fairly easy to cook. Mose of the ingredients are basic pantry items, so you could whip this up easily. We served it over angel hair and had a Caesar salad to finish up the meal.
- 4 tablespoons unsalted butter
- 1 tablespoon extra-virgin olive oil
- 4 garlic cloves, unpeeled
- One 3 3/4 pound chicken, cut into 10 pieces
- Kosher salt and freshly ground pepper
- 1/2 cup rice vinegar
- 2 medium tomatoes, seeded and cut into 1/2-inch dice
- 2 tablespoons chopped flat-leaf parsley
In a large, deep skillet, melt 2 tablespoons of the butter in the olive oil. Add the garlic. Season the chicken with salt and pepper and add to the skillet. Cook over moderately high heat until lightly browned all over, about 8 minutes. Add the vinegar and tomatoes and bring to a simmer. Cover and simmer over moderately low heat until the chicken is cooked through, about 15 minutes. Transfer the chicken to a platter and keep warm.
Boil the sauce over moderately high heat until slightly thickened, about 4 minutes. Remove from the heat.
Peel the garlic cloves and mash them into the sauce. Whisk in the remaining 2 tablespoons of butter and stir in the parsley season with salt and pepper. Pour the sauce over the chicken and serve.
- 2 to 2 1/2 pounds chicken thighs or leg quarters
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 cup extra virgin olive oil
- 1 cup chopped onion
- Optional: 8 ounces sliced mushrooms
- 1 clove garlic (minced)
- 1/2 cup chicken stock
- 1 bay leaf
- 1 (14.5 ounces) can tomatoes (diced)
- 1/2 cup dry white wine or red
Season the chicken with kosher salt and freshly ground black pepper.
Place a Dutch oven or large saucepan over medium heat. Add the olive oil. When the oil is hot, add the chicken pieces and cook, turning frequently, until golden brown. Remove the chicken and pour off most of the oil.
Add the onion to the skillet and cook, stirring, for about 3 minutes. Add the mushrooms, if using, and continue cooking until the mushrooms are tender and onions are lightly browned. Add the garlic and cook for 1 minute longer.
Return the chicken pieces to the pan. Pour in the 1/2 cup chicken broth and bay leaf cover and simmer for 20 minutes.
Add the tomatoes and wine and simmer, uncovered, for 30 minutes longer, or until the chicken is tender and cooked through.
Serve this easy skillet chicken recipe with rice or noodles and a tossed salad, and be sure to offer crusty bread or rolls with this dish.
According to the USDA, chicken and other poultry must be cooked to a minimum temperature of 165 F. Check with an instant-read thermometer inserted into the thickest pieces of chicken, not touching bone.
COMBINE 1 tbsp oil with garlic and parsley in a dish and set aside.
Cut each LEG at the joint to remove the thigh from the drumstick.
Season CHICKEN LEGS with salt and pepper, then coat with flour, shaking off any excess. Warm remaining oil in a large frying pan over a medium heat. Sauté the chicken pieces, about 10 minutes each side, until the skin is evenly coloured. Reduce heat to low, cover and cook for 10 more minutes. Transfer chicken to a plate and keep warm.
FOR THE SAUCE, keep the frying pan on a low heat and cook onion with a small pinch of salt. When onion begins to colour, pour in the wine. Raise heat to high and deglaze the pan, scraping the bottom with a wooden spoon until the brown bits dissolve and the wine has almost completely reduced.
ADD THE tomatoes and continue to cook, shaking the pan and stirring until the excess liquid evaporates, about 10 minutes. Add olives, stir through the garlic and parsley oil, and simmer for a couple of minutes.
PLACE CHICKEN PIECES into a warmed serving dish, pour over the sauce, scatter with basil leaves and serve.
I love the mild onion flavor of leeks, I use them in soups, pasta dishes and chicken dishes. Paired with the robust flavor of the sweet sun-dried tomatoes, this dish is sure to please the palate!
Try to find sun-dried tomatoes that are not packed in oil. I look for the ones that are soft and ready to eat, but depending on the brand, some may need to soak in warm water if they are very hard. A little goes a long way!
I used rice flour for a gluten free dish and to test if it changed the taste from wheat flour and I thought it worked out well. If you are on a gluten-free diet, use rice flour if not all purpose flour or whole wheat is fine.
Chicken breasts w/ tomato basil and gorgonzola & White wine sauce
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
This dish is simple and really delicious for any night of the week. goes well with any pasta or pasta salad and a nice piece of italian bread. For best results get the freshest ingredients possible. if you cant find/dont like gorgonzola cheese feta, bleu, and mozzarella cheeses are nice alternatives.
The First Step to Great Flavor
Rate or Review
Reviews (16 reviews)
I have made this recipe numerous times. I recommend a robust white wine such as a Sauvignon Blanc (my personal favorite for this). I would not use a Chardonnay.
Like others who have reviewed the recipe, I use more mirepoix vegetables (and increase other ingredients accordingly such as reserving more of the butter/fat in the pan and increasing the wine, broth, and cream). I do not add mushrooms, as I believe it fundamentally changes the bright, yet rich, character of the dish. I like the mirepoix chopped very finely. I find that if I increase the vegetables, it is not necessary to serve with a starch.
I often use chicken thighs (with bones and skin) instead of a whole chicken for convenience. I also recommend choosing a sweet yellow onion.
Believe the write-up when it advises reducing the salt slightly if you use salty ham. It is easy to make it too salty using prosciutto, speck, or similar ham. Also believe the recommendation to use low salt chicken stock!
During the pandemic, I occasionally cook for neighbors who need a little extra help. This is a great dish to share because everyone likes it. I just use two big skillets side by side and make two at a time!
I make this all the time. SOOOOOOO good. And quite easy. You need to make this.
very flavorful. I didn't have any heavy cream so I added milk and butter instead. delicious. Husband loved it. And he usually never says anything.
I followed others advice and doubled the mirepoix. I upped the liquids but not quite double. I used pancetta instead of prosciutto. This was superb.