CHICKEN SAUCE PIQUANTE
Steps:
- Heat 1/4 cup of the olive oil in large heavy nonstick pot or Dutch oven over medium-high heat. Season the chicken with 1 teaspoon of the salt. In a bowl combine the Essence with 1/2 cup of the flour and stir to combine. Dredge the chicken pieces in the seasoned flour mixture and shake to remove any excess flour. Brown the pieces, in batches if necessary, until golden on all sides, 10 to 12 minutes. Transfer to a plate and set aside.
- Stir in the onions, bell peppers, celery, remaining 1/2 teaspoon of salt, crushed red pepper flakes, cayenne, and bay leaves. Cook, stirring occasionally, until the vegetables are soft and lightly golden, about 5 minutes. Add the remaining 3 tablespoons of the flour and cook, stirring, to cook the flour without browning, 1 to 2 minutes. Add the tomatoes, chicken stock, Worcestershire, and pepper sauce.
- Return the chicken to the pot, increase the heat under the sauce to medium-high and bring to a gentle boil. Reduce the heat to medium-low. Simmer uncovered, stirring occasionally, until the chicken is fall-from the bone tender, about 1 1/2 hours. Remove and discard the bay leaves.
- To serve, spoon the rice onto plates, top with the chicken and sauce, and garnish with the green onions and parsley.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
CHICKEN BREASTS LUCIANA
Make and share this Chicken Breasts Luciana recipe from Food.com.
Provided by Oolala
Categories Chicken Breast
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Flatten chicken breasts slightly and season on both sides with salt and pepper.
- Coat the chicken lightly with flour.
- Heat the clarified butter in a large skillet: all the chicken (in 2 batches) and saute for 3-4 minutes per side.
- Stir in 1/2 cup of water and the cognac; season with salt and pepper. Bring the mixture to a boil and cover and simmer over low heat for 20 minutes.
- Meanwhile cook the white rice and the wild rice separately in boiling salted water. Drain the rices; place them in 1 bowl and toss with butter. Cover and keep warm.
- Remove the chicken from the skillet. Deglaze the pan with cream and stir in the rosemary. Bring the liquid to a boil; add the chicken and simmer until hot.
- Serve the chicken with the rice on warmed plated; cover with the sauce.
Nutrition Facts : Calories 884.9, Fat 36.7, SaturatedFat 21.6, Cholesterol 244.9, Sodium 220, Carbohydrate 70.6, Fiber 3.2, Sugar 1.1, Protein 65.5
LUCIANO'S STUFFED CHICKEN
Steps:
- Take chicken breasts cut in half, then butterfly each half. Cover each butterflied half place in a plastic bag or cover with wax paper. Flatten by rolling over the open breast with a can or rolling pin. Then set aside.
- Take a cheese grater and grate on the large side the whole zucchini. In a bowl combine zucchini, cheese, salt, pepper, sour cream, and garlic. Fold together.
- Take flattened pieces of chicken stuff with approx 1/4 cup of zucchini mix, roll chicken up and secure with toothpick. Take egg and beat. Place bread crumbs in separate dish. Dip rolled up chicken in egg then roll through bread crumbs. Place each dipped and rolled piece in a baking dish greased with olive oil.
- Bake at 375°F for 45 min-1 hr.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
TUSCAN CHICKEN IN LEMON-WINE SAUCE (SCALOPPINE AL LIMONE)
My husband and I learned to make this lemony chicken entree on a cooking vacation in Italy. The recipe is very quick and easy, yet bursting with flavor and tenderness. The sauce is made by whisking a beaten egg into the reduced liquids. We love it served over a side of pasta to soak up all the lemon-wine sauce.
Provided by CookinDiva
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Flatten each chicken breast by pounding gently with a flat meat mallet (Hint - pound chicken inside a Ziploc bag - no mess!). Sprinkle flattened breasts with salt and pepper. Then dredge chicken in flour; shake off excess.
- Heat butter and oil over HIGH heat; just before butter starts to brown, add the chicken pieces and saute quickly to brown, about 3 minutes. Flip and brown other side (3 more minutes). It doesn't need to be totally cooked through because it will cook more in the sauce later.
- Remove chicken to platter but leave all browned bits in the skillet.
- Add wine to browned bits in skillet and boil to reduce wine by almost half (about 3 minutes). Add chicken broth and bring to a boil.
- In a small bowl, whisk together egg and lemon juice. Stir egg/lemon mixture into simmering wine and broth, whisking constantly until sauce is smooth and a little thickened (about 2 minutes). It will thicken more when you put in the chicken breasts which have a flour coating.
- Add chicken and any juices back into the sauce; allow to simmer about 5 minutes until chicken is cooked through, turning chicken once. Add chopped parsley.
- Place chicken on platter and pour sauce over top; garnish with lemon slices and additional parsley sprigs.
- HINT: Please use FRESH lemons and parsley; it has a big impact on the flavor of the dish, and besides, no aspiring Italian chef would consider using otherwise!
SIMPLE CHICKEN PARMESAN
Simple Chicken Parmesan is the perfect dish to lure kids into the kitchen - what kid doesn't like chicken tenders and spaghetti? And this dish is loaded with mini cooking lessons. With one simple recipe, kids learn how to boil pasta, mince garlic, grate cheese, make tomato sauce, and pound, bread and saute cutlets. Bonus: This recipe makes twice the sauce needed, so freeze half for another meal.
Provided by USA WEEKEND columnist Pam Anderson
Categories Main Dish Recipes Chicken Chicken Parmesan Recipes
Yield 4
Number Of Ingredients 14
Steps:
- In a large saucepan, heat garlic and 2 Tbs. oil over medium-high heat until garlic starts to sizzle. Stir in tomatoes, basil, oregano, sugar, a pinch of salt and a few grinds of pepper. Bring to a simmer; simmer until sauce thickens a bit and flavors meld, 10 to 12 minutes. Cover and keep warm. (Remember, this makes twice the amount of sauce you need, so put aside half for another meal.)
- Put chicken pieces between two sheets of plastic wrap and pound, using your fists or a heavy pan, until the cutlets are about 1/4-inch thick.
- Bring 2 quarts of salted water to a boil in a large soup kettle.
- In a pie pan, beat egg until well-blended. In another pie pan, mix bread crumbs and more black pepper. Preheat broiler.
- Working one cutlet at a time, dip both sides of each in beaten egg, then in bread crumbs. Put cutlets on a wire rack set over a cookie sheet (this step helps breading stay put).
- Heat remaining 1/4 cup oil over medium-high heat in a 12-inch skillet. When oil starts to shimmer, add cutlets and saute until golden brown on each side, about 5 minutes total. Wash and dry the wire rack and return to cookie sheet. As the cutlets saute, cook pasta in boiling water according to package directions.
- Transfer cutlets to clean wire rack over cookie sheet. Top each with a portion of the cheeses. Broil cutlets, 4 to 5 inches from heat source, until cheese melts and is spotty brown.
- Drain pasta. Put a cutlet and a portion of pasta on each of 4 plates. Spoon 2 or 3 tablespoons of sauce over part of each cutlet, then sauce the pasta as desired. Serve with extra Parmesan.
Nutrition Facts : Calories 714.7 calories, Carbohydrate 67.4 g, Cholesterol 125.8 mg, Fat 29.2 g, Fiber 6.2 g, Protein 45.6 g, SaturatedFat 6.4 g, Sodium 655.2 mg, Sugar 2.9 g
CHICKEN LUCIANO RECIPE
Provided by stretchina
Number Of Ingredients 8
Steps:
- Season flour with salt and pepper Dredge chicken breasts in flour mixture Brown chicken in olive oil (approximately 3 minutes on each side) Transfer to a 13 x 9" baking pan (keep warm) Add shallots, broth, wine, tomato sauce and mushrooms to pan. Bring to boil, then simmer 5 minutes. Pour over chicken in baking pan and bake 15 minutes
More about "chicken luciano recipes"
BAREFOOT CONTESSA | TUSCAN LEMON CHICKEN | RECIPES
From barefootcontessa.com
- Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 1 teaspoon pepper in a ceramic or glass dish just large enough to hold the flattened chicken. Add the chicken, and turn to coat. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight, turning once or twice.
- When ready to grill, prepare a hot charcoal fire on one side of a grill (or turn a gas grill on low heat). Spread ¼ of the coals across the other side of the grill. Place the chicken on the cooler side skin side up, and weight it down with the dish you used for marinating. Cook for 12 to 15 minutes, until the underside is golden brown. Turn the chicken skin side down, weight again with the dish, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through. Place the lemon halves on the cool side of the grill, cut side down, for the last 10 minutes of cooking. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut the chicken in quarters, sprinkle with salt, and serve with the grilled lemon halves.
STUFFED CHICKEN FROM BASILICATA - POLLO RIPIENO ALLA LUCANA …
From italiannotes.com
Estimated Reading Time 1 min
CHEF LUCIANO KITCHEN & CHICKEN - TRIPADVISOR
From tripadvisor.com
EASY CILANTRO LIME CHICKEN RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
FILIPINO CHICKEN ADOBO | FEASTING AT HOME
From feastingathome.com
POLLO ALLA LUCANA (LUCANIAN CHICKEN) – GRASS ROOTS FARMERS' …
From grassrootscoop.com
BBQ RECIPE: BARBECUED PERI PERI CHICKEN - THE MERCURY NEWS
From mercurynews.com
CHICKEN RECIPES: HOW TO COOK THE BEST POULTRY MEALS | RICARDO
From ricardocuisine.com
POBLANO, CILANTRO AND LIME ROAST CHICKEN - FOR THE LOVE OF COOKING
From fortheloveofcooking.net
BEST SLOW COOKER TUSCAN CHICKEN MEATBALLS WITH GNOCCHI RECIPE
From delish.com
LUCIANO SAUCE RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
CHICKEN LUCIANO RECIPES
From tfrecipes.com
CACIO E PEPE - ONCE UPON A CHEF
From onceuponachef.com
LUCIANO’S CREAMY PASTA WITH CHICKEN & BROCCOLI
From goodtaste.tv
HANOI GRILLED CHICKEN BANH MI RECIPE | EPICURIOUS
From epicurious.com
LUCIANO MONOSILIO’S CARBONARA - CARBONARA BY ROME’S ... - TASTEATLAS
From tasteatlas.com
CHEF LUCIANO - KITCHEN & CHICKEN
From chefluciano.com
ZIO LUCIANO’S CHICKEN MARSALA - STANISLAUS FOODS
From stanislaus.com
THREE CHICKEN DINNER RECIPES THAT USE JUST ONE BAKING TRAY
From bostonglobe.com
SHRIMP LUCIANO - TASTING WITH TINA
From tastingwithtina.com
WHAT IS DEVILED CHICKEN? THE DISH THAT’S ABOUT TO KICK UP YOUR ...
From allrecipes.com
You'll also love