Kristen’s Favorite Recipe: Pollo Alla Vincenzo

For over 20 years we’ve been making meals that bring smiles to faces, nourish our souls, and bring Italy into each of our homes. But Ditalia would be nothing without the family we’ve built in the process. The foundation of this business has been built around amazing people with a spark for life and a taste for inspiring meals!

Meet Kristen, Ditalia’s Warehouse and Packing Specialist! Making sure that all of your awesome Ditalia goodies comes delivered safe and sound is no small feat. Kristen is sure to wrap your olive oils, cheeses, and all other delicious treats up with the utmost care. 


Even the simplest dishes, when made for family with love, can be the most delicious thing ever.

This dish is simple to make, but complex with flavor. An old Di Piazza favorite, this mushroom chicken is moist, flavorful, and a perfect main course!


Recipe Numbers

Prep Time: 5 min.

Cook Time: 20 min.

Serves: 6


Boneless skinless chicken breast

1/2 cup flour

3/4 teaspoon salt

1/4 cup 1923 Tuscan Extra Virgin Olive Oil

8 large garlic cloves thinly sliced

1/2 lbs fresh mushrooms sliced

1/4 teaspoon dried red chili flakes

2 cups chicken broth

2 tablespoons breadcrumbs

Juice of 1/2 lemon

3 – 4 tablespoons chopped fresh parsley


Combine flour, salt and pepper in a plastic bag. Add the moistened chicken breast one at a time and shake to coat well. Set aside.


In a large skillet add the olive oil and butter and cook on high for 3-4 minutes. Place the breasts in the skillet and cook on high until they sizzle. Continue for 2-3 minutes or until chicken is golden brown.


Turn chicken and add garlic, mushrooms, chili flakes and chicken broth. A splash of dry white wine wouldn’t hurt either! Cook for 8-10 minutes or until chicken is cooked through. Add bread crumbs and lemon juice and remove from pan. Serve with juices and parsley.