Italian cuisine simplified: Lidia Bastianich's chicken and more

You no longer have to be intimidated by cooking chef's recipes. Here, Lidia Bastianich shares simple, seasonal recipes from her new cookbook "Lidia's Commonsense Italian Cooking," including chicken breast with orange and gaeta olives and pear bread pudding.

Chicken breast with orange and gaeta olives
Servings:

Makes 6 servings

Ingredients

    • 2 tablespoons extra- virgin olive oil
    • 2 tablespoons unsalted butter
    • 1 1/2 pounds thinly sliced chicken cutlets
    • 1 teaspoon kosher salt
    • All- purpose flour, for dredging
    • 1 large red onion, sliced
    • 1 cup pitted Gaeta or Kalamata olives, halved
    • Juice and grated zest of 1 orange
    • 1/2 cup white wine
    • 1 teaspoon fennel powder
    • 2 tablespoons chopped fresh Italian Parsley

Preparation

Baking Directions:

Pear bread pudding
Servings:

Makes 6 to 8 servings

Ingredients

    • 2 tablespoons softened unsalted butter
    • 6 large eggs
    • 1 cup sugar
    • 1 teaspoon vanilla extract
    • Zest of 1 lemon, grated
    • 1 cup milk
    • 1 cup heavy cream, plus more to whip for garnish
    • 4 cups day- old 1/2-inch country- bread cubes, crusts removed
    • 2 Bosc pears, peeled, cored, and cut into 1/2-inch chunks
    • 1/3 cup blanched sliced almonds

Preparation

Baking Directions:

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