Pan Fried Chicken Breasts and Ravioli Carbonara Recipe
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 20m
- Ready In: 30m
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This information is per serving.
Pan-fried chicken breasts and ravioli Carbonara recipe.
This yummy chicken breasts recipe belongs to Italian cuisine. Very and delicious! You may also like Chicken Breast Strips with Mushrooms
Chicken Breast Strips with Mushrooms Recipe
Poultry breast sliced into strips can be served in dozens of original and mouthwatering combinations. Learn here how to bake crispy chicken strips.
Makes 4 servings
Ingredients: 5 teaspoons (25 ml) unsalted butter, 1¹⁄³ cups sliced mushrooms, 1/4 teaspoon dried thyme, 1 teaspoon (5 ml) freshly squeezed lemon juice, 4 teaspoons vegetable oil, 1 pound (480 g) skinless chicken meat, cut into strips, salt and freshly ground black pepper, 1 cup (250 ml) 35% cream, 10 oz (300 ml) can cream of mushroom soup, 4 teaspoons chopped fresh parsley
Instructions: In a large nonstick skillet, melt butter over medium-high heat. Add sliced mushrooms and saute until golden, stirring occasionally. Add dried thyme and lemon juice, stir well, and set aside.
In a separated skillet, heat vegetable oil over medium-high heat. Add chicken strips and saute, adding salt and black pepper. remove excess fat from skillet when chicken strips are cooked.
Fold 35% cream into the cream of mushroom soup. Boil the creamy mixture for 1 minute over medium heat. Adjust seasoning, then sprinkle with chopped fresh parsley. Serve over cooked chicken strips.
Pan-Fried Chicken Breasts and Ravioli Carbonara Recipe
- 2 tablespoons Italian dressing
- 1 pound (480 g) boneless and skinless chicken breasts
- 1 cup (250 ml) homemade chicken broth
- 1 pack refrigerated cheese-filled ravioli
- 1/2 cup (125 ml) half-and-half
- 4 slices bacon, cooked and crumbled
- Parmesan cheese (optional)
- finely chopped fresh parsley
Heat Italian dressing in a 10-inch nonstick skillet over high heat. Cook chicken breasts in dressing 2 to 4 minutes, turning from time to time, until golden.
Add chicken broth and ravioli to nonstick skillet. Bring to a boil; reduce heat to medium. Cook uncovered about 5 minutes or until ravioli are tender and all chicken broth has evaporated.
Stir in half-and-half and reduce heat to low. Simmer uncovered 3-5 minutes or until sauce is hot and desired consistency. Sprinkle with bacon, cheese, and chopped parsley.