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Lisa’s Chicken in Panna

Chicken in Panna is one of those dishes that Lisa would turn to on a weeknight when her children were hungry, she had spent a long day at work, and everyone wanted something satisfying and delicious to eat as they shared news about their busy days and what would happen on the next. A fan favorite too (we’re looking at you “Whatever Happened to Sunday Dinner?” lovers!), Lisa discovered this dish when she first lived in Florence, Italy in the 1990s. The recipe calls for panna da cucina – heavy Italian cream. Find it at your local Italian store and, if you can’t, heavy whipping cream will also work! Watch Lisa make the recipe on her YouTube channel @ItalianSundayDinner

Lisa’s Chicken in Panna Ingredients:

Chicken in Panna

8-10 large boneless, skinless chicken breasts

Flour for dredging (approximately 1 cup)

Sicilian sea salt

Freshly ground black pepper

8 tablespoons butter

2 cups imported Panna da Cucina (if not available use heavy whipping cream)


Lisa’s Chicken in Panna Directions:

Lay a sheet of plastic wrap on the kitchen counter and place the chicken breasts on top. Cover with another piece of plastic wrap and with a kitchen mallet pound the chicken breast gently. The chicken breasts should not be paper thin but approximately 1/4″ thick.

Melt the butter in a large frying pan. Add salt (approximately 1/2 teaspoon) and freshly grated black pepper to the flour, which should be in a shallow dish. One at a time, dredge each chicken breast in the flour until well coated on both sides. Place three or four breasts in the frying pan, but do not crowd them. Sauté approximately 4-5 minutes on each side until golden. Transfer all chicken breasts to a large casserole, making sure they do not overlap but each chicken breast lays flat. Pour cream over top. Bake at 350 degrees for 30 minutes, until golden and bubbly.

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  • Lisa Caponigri

    Lisa Caponigri is the author of This is Sunday Dinner and Whatever Happened to Sunday Dinner?, published by Sterling Epicure. Both of Lisa's cookbooks brim with her memories of living in Italy, both as a child and as an adult raising her own family, anecdotes about her family, regional and seasonal Italian specialties, and all the advice needed to get a spectacular Sunday Dinner on the table, every Sunday of the year. She has developed a line of prepared foods and sauces called Lisa’s Italian Kitchen. Lisa debuted on HSN and has appeared on QVC. She has also appeared on a variety of television programs, including Seattle's New Day Northwest, Good Morning Toronto, Chicago's WGNLunchbreak, and New England Cooks, to name a few. Lisa is frequently consulted as an expert in Italian lifestyle and food. Lisa Caponigri lives in South Bend, IN and travels frequently to Italy to research the latest in "la dolce vita". Visit to learn more about Lisa!

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