Little Italy Garlic Chicken – Butter – Garlic – Parsley – Lemon

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Little Italy Garlic Chicken is…

….Butter, Chicken, Garlic and Parsley plus a little lemon added to it. That is the whole shebang.  

Once again we have a “Quick and easy Recipe for Busy People” that is real real good.

Way back, when we lived in New Jersey we would frequently zip over to Little Italy in Manhattan for dinner.

Our very most favorite restaurant was this little place on Mulberry Street in Little Italy called the Grotto Azzurra aka The Blue Gratto in street speak.

It was opened in 1908 by a family of Italian immigrants and was named after the Blue Grotto on the isle of Capri. Which is just offshore from Naples.

When we were going there it was one level below street level and only had about 10 tables.

Frank Sinatra used to go there when he was in town as did Robert Dinero.  

Whenever we were there there were always a few “mob” looking types that you did not make eye contact with.

When we got in – after a wait in line – the server would immediately – and before any conversation – put a pitcher with some slices of oranges and lemons in it on the table and then pour in a bottle of red wine which then became Sangria. No questions asked, they would just do it for every party that came in.

I would almost always order the Garlic Chicken. It was, like so many good Italian recipes, simple and made with just a few fresh ingredients.

What I was served at the “Blue Gratto” very apparently was chicken thighs – skin on and bone in –  marinated in a garlic and oil mixture for at least a few hours, more likely over night.

Dredged in flour and sautéed in good olive oil with sliced garlic added at the last minute of the frying process. 

It would arrive with the garlic slices spooned over the chicken and topped with some chopped parsley and with just a little taste of lemon. 

It was fantastic!

After dinner we would walk around Little Italy for a little while and find our way around the corner to Ferrara’s Bakery and Cafe and have some of their world class Sfogliatella and/or……

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…..Cannoli

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with their made to order espresso that was brought to the table in the pot that it was made in and if you asked nice and had a history of tipping good a little Sambuca would magically appear in the bottom of your cup.

Forgive me when I say that I think that I have improved a little on the Blue Gratto version of Garlic Chicken….

….well,, for our “Quick and Easy” requirements anyway.

We don’t have time to marinate the chicken like they did at the Blue Gratto so let’s do it like this.

You can get pre trimmed and flattened chicken breasts in the grocery store or you could butterfly your chicken breasts and flatten them a little while wrapped in glad wrap.

For quick and easy I always have some of the pre trimmed version in the freezer and just thaw them out in the microwave.

Put a skillet on at medium high and swirl in enough olive oil to cover the bottom. 

Salt and pepper both sides of the breasts and pan fry them in the skillet for about 4-5 minutes a side.

When the liquid sneaking out of the breasts is clear and/or they are firm to a finger poke remove them to a plate that will catch the drippings.

While the chicken is cooking chop up the garlic cloves or just go with that pre chopped version that you can find in jars in the produce section and chop up the parsley leaves. Have the fresh lemon ready.

Reduce the heat to medium. Add the butter, let it melt and put the garlic in the skillet. Give the garlic just a minute or just until it starts to become fragrant. Put the chicken breasts and the drippings back in, squeeze the lemon juice in and toss in the rind. Turn them and spoon the butter and garlic on them as they warm back up. 

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When the chicken is warm, almost hot to the touch put in the parsley and do a little more of the turning and spooning.

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Serve it up!  Buon Appetito! 

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I put together some sautéed spinach as our veggie tonight and since we had some garlic and good extra virgin olive oil on hand (always) I had some pasta aglio e olio. Gammy eats gluten free so I put together some “spaghetti squash aglio e olio” for her.

 

Santa Margarita Pinot Grigio was our vino of choice to go with our Little Italy Garlic Chicken.

 

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Chicken sautéed with butter, garlic and parsley.
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Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
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Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
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Instructions
  1. Salt and pepper both sides of the breasts and pan fry them in the skillet for about 4-5 minutes a side. When the liquid sneaking out of the breasts is clear and they are firm to a finger poke remove them to a plate that will catch the drippings.
  2. While the chicken is cooking chop up the garlic cloves or just go with that pre chopped version that you can find in the produce section and chop up the parsley leaves. Have the fresh lemon ready. Reduce the heat to medium. Add the butter, let it melt and put the garlic in the skillet. Give the garlic just a minute or just until it starts to become fragrant. Put the chicken breasts and the drippings back in, squeeze the lemon juice in and toss in the rind. Turn them and spoon the butter and garlic on them as they warm back up. When the chicken is warm, almost hot to the touch put in the parsley and do a little more of the turning and spooning.
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Spaghetti Aglio e Olio with Chicken

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Spaghetti Aglio e Olio is….

…… both the most popular and the simplest to make Italian Pasta dish. It has it’s roots in Naples but has spread all over Italy and now the world.

The dish is made by lightly sautéing sliced, minced or pressed garlic in olive oil, sometimes with the addition of dried red chili flakes, and tossing with spaghetti or linguini.

Chopped parsley can also be added along with grated parmesan or pecorino cheese.

Growing up in North Jersey I always heard it pronounced “allia-ool” due to the influence of Southern Italian pronunciation in the area. But when I spent a little time in Naples I got corrected by the locals, loudly and with glares for mis pronouncing their Aglio e Olio.

We have it in our house as a side dish and sometimes as a main dish with shrimp or with chicken, like tonight.

Put a pot of salted water on for the pasta. Add the pasta right away and as the water heats up and the pasta softens using a pair of tongs get it all down into the water and stir it a few times with the tongs as it cooks to keep it from sticking together.

Put a skillet on at medium high and add enough good extra virgin olive oil to coat bottom about 1/8″ deep. Cut the chicken into chunks or slices and add it to the skillet. Lightly sprinkle with salt and pepper. Also red pepper flakes if you want it a little spicy. Cook it until it is browned and firm.

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While the chicken and the pasta are cooking slice or chop the garlic cloves and the parsley if you are using fresh parsley. But if you prefer, using dried parsley flakes works just fine.

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When the chicken is done push it out to the sides of the skillet and put the garlic in the center. You’re going to want enough olive oil to thoroughly coat the pasta when you put in in so if the bottom of the skillet is dry from cooking the chicken then add some more extra virgin olive oil right on to the garlic.

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You don’t want the garlic to turn brown so let’s have it  just light golden and translucent – 2-3 minutes.

If the pasta is done before the garlic just drain all but about a half cup of the water and put it on the back of the stove. Drizzle a little olive oil and stir it getting the pasta covered with the oil so that it doesn’t stick together.

As soon as the garlic is ready add the pasta – with the little bit of water that you left in the pot –  to the skillet. Put in the grated parmesan and the parsley holding a little back for garnish.  Gently stir it all together.

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You Spaghetti Aglio e Olio with Chicken is ready. Bon Appetito!!!

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A little salad or some sautéed spinach as tonights veggie and some of Poppop’s easy homemade bread are real easy multi tasks and would go along great. 

And some good Chianti of course!

 

 

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Sautéed chicken and garlic mixed with spaghetti or linguini.
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Course Main course
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
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Course Main course
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
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Rating: 0
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Instructions
  1. Put a pot of salted water on for the pasta. Add the pasta right away and as the water heats up and the pasta softens using a pair of tongs get it all down into the water and stir it a few times with the tongs as it cooks to keep it from sticking together.
  2. Put a skillet on at medium high and add enough good extra virgin olive oil to coat bottom about 1/8" deep. Cut the chicken into chunks or slices and add it to the skillet. Lightly sprinkle with salt and pepper. Also red pepper flakes if you want it a little spicy. Stir it a few times and cook it until it is browned and firm.
  3. While the chicken and the pasta are cooking slice or chop the garlic cloves and the parsley if you are using fresh parsley. But if you prefer, using dried parsley flakes works just fine. When the chicken is done push it out to the sides of the skillet and put the garlic in the center. You're going to want enough olive oil to thoroughly coat the pasta when you put in in so if the bottom of the skillet is dry from cooking the chicken then add some more extra virgin olive oil right on to the garlic.
  4. You don't want the garlic to turn brown let's have it just light golden and translucent - 2-3 minutes. If the pasta is done before the garlic just drain all but about a half cup of the water and put it on the back of the stove. Drizzle a little olive oil and stir it getting the pasta covered with the oil so that it doesn't stick together. As soon as the garlic is ready add the pasta - with the little bit of water that you left in the pot - to the skillet. Put in the grated parmesan and the parsley holding a little back for garnish. Gently stir it all together.
  5. You Spaghetti Aglio e Olio with Chicken is ready. Bon Appetito!!!
    Spaghetti Aglio e Olio with Chicken-5-poppopcooks.com-spaghetti ago olio-aglio olio-aglio e olio-aglio olio recipe-simple pasta recipes
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One Pan Salmon Dinner – Quick – Easy – Twenty Five Minutes

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One Pan Salmon Dinner …….

………is quick, easy, very good, super simple cleanup and your gang will love it!

Set the oven at 450°F/232°C. Line a large cookie sheet with aluminum foil and  spray or wipe it with olive oil. Peel and cut up the sweet potatoes. Cut them first into big french fry shapes then crossways into thirds.

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Spread the sweet potatoes,  broccoli and the salmon filets out on the cookie sheet. If the filets haven’t been skinned just put skin side on the bottom. If they have been skinned lay the side that is flat and has a grayish stripe on the bottom.

Melt the butter in the microwave then add the chopped up garlic, lemon juice, parsley, salt and pepper. You could use that pre-chopped garlic from a jar and dried parsley flakes if you would like things to be even quicker and easier.

Stir it all together with the brush you are going to use to apply that good stuff to the salmon and the veggies.

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Generously brush the butter mixture on the veggies and the salmon……..

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………then put it in the oven. Figure on about 12-15 minutes. When the sweet potatoes are soft to a poke with a fork and the salmon wants to flake when you gently pry at it with the fork it is ready.

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Enjoy your Quick and Easy One Pan Salmon Dinner. Bon Appetit!

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An Italian Vermentino or a California Chardonnay goes along real good.

 

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Salmon filets, sweet potatoes and broccoli done all in one pan and oven baked. In twenty five minutes or less.
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Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
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Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
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Instructions
  1. Set the oven at 450°F/232°C. Line a large cookie sheet with aluminum foil and spray or wipe it with olive oil. Peel and cut up the sweet potatoes. Cut them first into big french fry shapes then crossways into thirds.
  2. Spread the sweet potatoes, broccoli and the salmon filets out on the cookie sheet. If the filets haven't been skinned just put skin side on the bottom. If they have been skinned lay the side that is flat and has a grayish stripe on the bottom.
  3. Melt the butter in the microwave then add the chopped up garlic, lemon juice, parsley, salt and pepper. You could use that pre-chopped garlic from a jar and dried parsley flakes if you would like things to be even quicker and easier. Stir it all together with the brush you are going to use to apply that good stuff to the salmon and the veggies.
  4. Generously brush the butter mixture on the veggies and the salmon. then put it in the oven. Figure on about 12-15 minutes. When the sweet potatoes are soft to a poke with a fork and the salmon will flake when you gently pry at it with the fork it is ready.
  5. Enjoy your Quick and Easy One Pan Salmon Dinner. Bon Appetit!
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Lemon Garlic Butter Filet of Sole

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You will have a crowd pleaser when you make this Lemon Garlic Butter Filet of Sole. Twenty five minutes max. Probably less.

Put a skillet on at medium high with enough olive oil to coat the bottom about 1/8″ deep and turn on the broiler. Cut the potatoes into 1/4″ slices and put them into the skillet. Toss the potatoes a few times as they cook. Cut the onion into strips and chop up the rosemary leaves, garlic and parsley – or mint leaves – or dill leaves. Or any of the above dried.

Lemon Garlic Butter Filet of Sole-2-poppopcooks.com

As the potatoes are getting started line a cookie sheet with aluminum foil and lightly coat it with olive oil. Put the butter, garlic, lemon juice and parsley in the microwave and zap it just long enough to get the butter melted. Pat the filets dry and lay them out in the cookie sheet. Spoon the butter mixture evenly over the filets then sprinkle with paprika.

Lemon Garlic Butter Filet of Sole-4-poppopcooks.com

When the potatoes have started to brown add the onions, the rosemary, salt and pepper. Toss it all together and toss a few more times as they cook. When you have added the onions to the skillet put the filets in the oven.

The potatoes and the filets should be finished at about the same time.

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This Lemon Garlic Butter Filet of Sole is easy and is always a hit.

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We recommend a chilled Pinot Grigio. It sure worked for us!

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Broiled Lemon Garlic Butter Filet of Sole
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Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
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Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
Votes: 0
Rating: 0
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Instructions
  1. Put a skillet on at medium high with enough olive oil to coat the bottom about 1/8" and turn on the broiler. Cut the potatoes into 1/4" slices and put them into the skillet. Toss the potatoes a few times as they cook. Cut the onion into strips and chop up the rosemary leaves, garlic and parsley - or mint leaves - or dill leaves. Or any of the above dried.
  2. As the potatoes are getting started line a cookie sheet with aluminum foil and spray or coat it with olive oil. Put the butter, garlic, lemon juice and parsley in a microwave safe bowl and nuke it just long enough to get the butter melted. Pat dry the filets and lay them out in the cookie sheet. Spoon the butter mixture evenly over the filets. Sprinkle with paprika.
  3. When the potatoes have started to brown add the onions and the rosemary, salt and pepper. Toss it all together and toss a few more times as they cook. When you have added the onions to the skillet put the filets in the oven. The potatoes and the filets should be finished at about the same time.
  4. This Lemon Garlic Butter Filet of Sole is easy and is always a hit.
    Lemon Garlic Butter Filet of Sole-6-poppopcooks.com
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