Cooking with Rachael Ray
CHICKEN PARMIGIANO SOUP
Ingredients:
4 tablespoons extra-virgin olive oil (EVOO), plus some for drizzling
4 chicken breasts, pounded out and cut into bite-sized pieces
Salt and freshly ground black pepper
4 cloves garlic (3 chopped, 1 for rubbing bread)
2 large onions, thinly sliced
1 teaspoon red pepper flakes
1 28-ounce can chunky tomatoes
1 quart chicken stock
1 cup basil, chopped
8 thick slices Italian semolina bread
1 cup Parmigiano Reggiano cheese
Preparation: (15 minutes)
Preheat oven to 350°F.
Heat a large pot over medium-high heat with 2 tablespoons of EVOO, 2 turns of the pan. Season the chicken with salt and pepper and add to pot. Cook for about 3-4 minutes, or until just cooked through. Remove from the pot and set aside. Add the other 2 tablespoons of EVOO along with the chopped garlic, onions and red pepper flakes.
Cook for about 3-4 minutes. Add tomatoes and the stock, bring to a simmer and cook for about 3-4 minutes. Add chicken back to the pot and cook for 2-3 minutes. Add the chopped basil and stir to combine.
While the soup is cooking, drizzle the sliced bread with some EVOO and season with salt and pepper. Place on a baking sheet and toast until lightly golden, about 3-4 minutes. Remove from the oven, rub each piece with the garlic clove and top with parmesan cheese. Place back in the oven for 1-2 minutes.
Serve soup topped with 2 pieces of parmesan toast or, if you prefer, put the bread on the bottom and the soup on top.
Yields 4 servings
BALSAMIC CHICKEN WITH PESTO GRAVY AND BITTER BEANS
Ingredients:
2 chicken breasts
2 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil (EVOO)
Salt and freshly ground black pepper
3 bunches arugula, thoroughly washed
Juice of 1/2 lemon
Parmigiano Reggiano shavings
2 tablespoons butter
1 tablespoons all-purpose flour
1 1/2 cups chicken stock
1/3 cup heavy cream or half-and-half
1/4 cup homemade or store-bought pesto
Preparation:
Heat a large skillet over high heat with a little drizzle of EVOO. Place chicken breasts between two pieces of plastic wrap. Using the bottom of a heavy pot or small sauté pan, give each chicken breast a good smack to make them even thinner. Peel back the top layer of plastic wrap and drizzle the balsamic vinegar over top and season with a little salt and pepper.
Transfer the chicken to the hot sauté pan, seasoned-side down, and cook on each side for about 2 minutes.
While the chicken is cooking, combine the arugula, with the juice of half a lemon, a drizzle of EVOO and a little bit of salt in a bowl. Remove chicken from the skillet and reserve on a plate while you make the sauce.
To the sauté pan add butter and melt. Add flour and cook for about a minute or so. Whisk in chicken stock and cream and bring up to a simmer to thicken. Remove from heat and add the pesto to the skillet. Stir to combine. Pour pesto gravy over the chicken and then top with the arugula. With a peeler shave some Parmigiano over the greens, season with a little salt and pepper and toss to coat.
Yields 4 servings
Rachael Ray shares two of her favorite new recipes for PINK's busy, career-focused readers.
