Chicken San Remese

Chicken San Remese Recipe

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Vicki Butts (lazyme)


This is a really good dish from Ladies Home Journal. I've also made this with prosciutto when I wasn't able to find pancetta. From That's Amore restaurant, Rockville, MD.


★★★★★ 1 vote

10 Min
25 Min
Stove Top


  • 4
    skinless boneless chicken breast halves
  • 1/2 tsp
  • 1/4 tsp
  • 2 Tbsp
  • 1 Tbsp
  • 1/2 c
    pancetta, diced
  • 11/2 c
    onion, diced
  • 10 oz
    fresh spinach
  • 1/2 lb
    mushrooms, sliced
  • 3 Tbsp
    marsala wine, or sherry
  • 1 c
    whipping cream
  • 3 Tbsp
    prepared marinara
  • 9 oz
    frozen artichoke hearts, thawed
  • 1/2 lb
    cheese tortellini, cooked

How to Make Chicken San Remese


  1. Sprinkle chicken with salt and pepper; coat in flour. Melt butter in 12-inch nonstick skillet over medium-high heat. Add chicken and cook 4 minutes per side, until golden; set aside.
  2. Add pancetta and onion to same skillet; cook, stirring frequently until onion is golden and pancetta is crisp, 3 minutes. Add spinach and mushrooms; cook 3 minutes , until spinach is wilted. Add Marsala and bring to a boil. Stir in cream, marinara sauce and artichokes. Reduce heat and simmer 7 minutes.
  3. Return chicken to skillet; cover with sauce and vegetables and cook 2 minutes more, until heated through. Stir in tortellini. Divide chicken, sauce and pasta among 4 serving plates.

Printable Recipe Card

About Chicken San Remese

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Italian

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