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This deliciously simple and elegant dish was always one of our most popular at my restaurant, Felidia. The chicken is so tender that you don’t even need a knife to cut it. The pizzaiola preparation is a favorite tradition of Italian-American cuisine, and I’m sure it will become one of yours after you master this easy recipe. Join me in my kitchen as I make it here. Buon Appetito! #LidiasRecipes #LidiasItaly #LidiasKitchen #LidiaBastianich #ItalianFood #FromLidiasTableToYours #LidiasSoundtrack

https://lidiasitaly.com/recipes/chicken-pizzaiola/.

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20 Comments

  1. Too bad many vendors in American farmer's markets are nothing more than charlatans. They but their foods at auctions and sell them at the farmer's markets. While there are actual farmers at the markets, there is always the charlatans as well.

  2. I will make this. But this afternoon before leaving for work, I made her green apple and provolone salad. OUTSTANDING!!! My wife loved it !

  3. How is this different from chicken parmigiana? Or have Americans just been calling the dish by the wrong name for years?

  4. Don't know why you say chicken ties. It's thighs. Not ties
    I have heard you say it before on another video. Thigh.
    My Sicilian Mom made this for us as kids!! Love it!!

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