Pollo 'as You Like It' Recipe
Parmigiana, Francese, Al Funghi or Zingara, served with a side of pasta in the same sauce
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Ingredients
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Main Ingredients
Sauce Options
Pasta
Method
Preparation of Chicken
- 1
Prepare the chicken
Season the chicken breasts with salt and black pepper on both sides.
- 2
Dredge the chicken
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with bread crumbs mixed with grated Parmesan cheese. Dredge each chicken breast first in flour, then dip in egg, and finally coat with the bread crumb mixture.
Cooking the Chicken
- 3
Fry the chicken
In a large skillet, heat olive oil over medium heat. Once hot, carefully add the breaded chicken breasts and cook for 5-7 minutes on each side until golden brown and cooked through. Remove from skillet and set aside.
Sauce Preparation
- 4
Prepare the sauce
For the Parmigiana, pour the tomato sauce over the fried chicken in the skillet, sprinkle with additional Parmesan cheese, and simmer for 5 minutes. For the Francese, remove the chicken, deglaze the skillet with white wine, then add butter and mushrooms, and return the chicken to the pan. For Al Funghi, use the same method as Francese but skip the wine. For Zingara, add additional vegetables like bell peppers and onions to the skillet with the chicken and sauce.
Pasta Cooking
- 5
Cook the pasta
In a large pot, bring salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside.
- 6
Combine pasta with sauce
Toss the cooked pasta with the sauce of your choice, ensuring it is well-coated.
Serving
- 7
Serve the dish
Plate the chicken with the corresponding sauce on top, alongside a generous serving of the pasta. Garnish with fresh basil if desired.