Veneto Chicken

Veneto Chicken

39
CHRISTYJ 101

"A chicken dish fit for a gondola ride - 'Veneto' means this recipe originated in Venice, Italy! Serve with rice."

Ingredients 1 h 5 m {{adjustedServings}} servings 463 cals

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 463 kcal
  • 23%
  • Fat:
  • 32.6 g
  • 50%
  • Carbs:
  • 5.7g
  • 2%
  • Protein:
  • 32.9 g
  • 66%
  • Cholesterol:
  • 128 mg
  • 43%
  • Sodium:
  • 178 mg
  • 7%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Dredge chicken lightly in flour. Heat oil over medium-high heat. Fry chicken pieces briefly, turning to brown evenly. Add onion and celery; cook 1 to 2 minutes. Stir in wine and chopped tomatoes. Season with oregano, and salt and ground pepper to taste. Cover, reduce heat, and simmer gently for 30 minutes, turning pieces once.
  2. Pour in balsamic vinegar and mushrooms, and cook another 5 to 10 minutes.
Tips & Tricks
Mushroom Chicken Piccata

Mushrooms take classic chicken piccata to new heights of flavor.

Chicken Kabobs Mexicana

Tender, juicy, grilled chicken skewers with Mexican-inspired flavors.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 39

  1. 52 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Chuck Sampson
9/4/2006

Great recipe. I used boneless thighs fried them in olive oil and garlic. I also added thyme. Very flavorful, but next time I will double the sauce portion. I didn't bother with peeling the tomatos...what am I, Emril Lagasse? ..but I did seed the tomatos as the recipe called for. If there was a difference to peel the tomatos, i'm not sure what benefit that would give me, because the dish was excellent without the extra work in peeling the tomatos.

Cherry Rae
8/11/2006

I found this recipe when looking for something to do with a left over bottle of white wine from the day before. This has to be one of my favourite chicken recipes I've ever tried. I used half red onion along with white onion as I love the way red onion and balsamic vinegar go together. I also used twice as much wine as the recipe asked for, to give it a bit of an extra kick. Like others I sauted the mushrooms breifly over a very high heat to brown them off. I also used chicken breasts as I was only cooking for two people. The recipe creates a really nice thick and rich (yet light) sauce that you can lavish over the chicken, mushrooms and onions. I served it with a side of bulgar wheat and briefly stemed vegetables. I think it would also be great with rice or pasta. It's definitely the kind of dish that can be dressed down for a home-evening meal or dressed up for a dinner party. I will be making this over and over! Yummy!

DAVISDEVEY
6/23/2003

Fantastic dish! Sophisticated taste, make sure to have rice to go along with dish, we thought we'd detour from the recipe and have fresh baked bread, it just didn't cut it for us.