We’re always looking for fool-proof dishes that we can count on for a delicious and memorable meal. Have I got just the dish for you! It’s my Momma’s recipe for a very quick and easy Chicken Scaloppine. This is the dish that put her famous restaurant in Lake Tahoe on the map and once you taste it you’ll see why. At that time, back in 1955, she was preparing this dish with veal, but we have found that slices of chicken breast pounded into tender medallions are as flavorful as the veal. I’m so excited to share Momma’s Scaloppine with you because this is one of the gourmet dishes that you pay a lot of money for at Italian restaurants, and now you can make it at home anytime you want! It really only takes about five minutes to make once you have all of your items prepped, which is an absolute must for this recipe because it will sauté up so quickly. This was the first recipe we chose when creating our first cookbook, Momma & Me & You, and it was the first time Momma ever shared her recipe from D’Atri’s Italian Restaurant in Lake Tahoe. Buon Appetito!
Watch my How To Video for Chicken Scaloppine here!
“Bliss in a Skillet.” That’s what my momma’s Chicken Cacciatore recipe should be named. As a little Italian girl, growing up, I just thought that it was one of those dishes that everyone ate at least once a week – just like we did – with polenta or pasta.
I also assumed that all Chicken Cacciatore pretty much tasted the same.
But many years later, after having tasted Chicken Cacciatore in numerous restaurants, I’m going to finally go on the record and say that Momma’s is the best. You’re going to get to try it for yourself and see if you agree.
Momma’s Cacciatore is simple, inexpensive, uses only one pan, and the flavors are absolutely divine. It’s about as close to a fool-proof dish as you can get with the recipe I’m sharing with you today. Momma’s Chicken Cacciatore was one of the first recipes we included in our first cookbook, “Momma & Me & You,” and through the years, we’ve tweaked it just a bit to make it even better!
Here’s what Momma wrote in our cookbook: “Almost every Italian restaurant has chicken cacciatore on the menu, and there are as many versions of the dish as there are places that serve it. Although it’s a Southern Italian specialty, it has been adopted as a treasure throughout Italy. When I introduced cacciatore on my restaurant menu back in 1957, our customers fell in love with the very first delicate bite! It became one of our most popular signature dishes for the celebrity crowd and locals alike.”
I find that high-quality fresh chicken enhances the taste – and that chicken thighs and legs seem to be the most flavorful (flavor-filled bones make all the difference). Pick up a nice bottle of wine, some good sour dough bread, and enjoy one of my momma’s mainstay Italian meals!