Dear Noelle, I don't make homemade manicotti shells. I buy my shells imported from Italy at an Italian store. But,…
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:
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.