CHICKEN PICCATA
For dinner this week, make Giada De Laurentiis' famous Chicken Piccata recipe, a comforting Italian classic made with lemon, butter and capers.
Provided by Giada De Laurentiis
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
- In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
- Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
PERUVIAN CHICKEN
Provided by Food Network
Categories main-dish
Time P1DT1h20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the rosemary, cumin, garlic, soy sauce, vinegar, oregano, lime juice, hoisin sauce, beer, salt and pepper in a blender and blend until completely combined. Pour the marinade over the chicken in a container and let it marinate, refrigerated, for 24 hours.
- Preheat the oven to 400 degrees F.
- Remove the chicken from the marinade (discard the marinade) and put on a rack in a roasting pan. Roast until the internal temperature registers 165 degrees F on an instant-read thermometer, about 1 hour. Let the chicken rest for 15 minutes before slicing and serving.
CHICKEN IN PEPITORIA
The saffron, chicken, and rice flavor of Chicken in Pepitoria is reminiscent of the famous Spanish paella. In paella, however, rice cooks together with all the meats and vegetables in a special shallow round paella pan. From Classical International Recipes. Posted for ZWT!
Provided by breezermom
Categories Chicken
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Rinse chicken pieces; pat dry.
- In a paper or plastic bag, combine flour, 1 tsp salt, and 1/4 tsp pepper. Add chicken a few pices at a time; shake to coat. In a skillet brown chicken on all sides in hot oil about 15 minutes. Remove and set aside; reserve oil.
- Cook garlic, onion, and mushrooms in reserved hot oil till onion is tender. Drain off fat. Stir chicken broth, wine, parsley, and bay leaf into onion mixture.
- Return the chicken to the skillet. Bring to a boil; reduce heat. Cover and simmer 45 minutes or until chicken is tender. Transfer chicken to a platter. Remove bay leaf and skim the fat.
- For sauce, combine the eggs, almonds, bread crumbs and saffron; stir into the skillet. Cook and stir till it is thickened and bubbly. Pour sauce over chicken.
- Serve with hot cooked rice.
Nutrition Facts : Calories 415, Fat 26.8, SaturatedFat 6.4, Cholesterol 148.2, Sodium 262.9, Carbohydrate 8.9, Fiber 1.2, Sugar 1.3, Protein 26.7
CHICKEN WITH PEPPERS AND ONIONS
Make and share this Chicken With Peppers and Onions recipe from Food.com.
Provided by CookinMamaof3
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Sprinkle chicken with garlic salt. In skillet, melt 1 tablspoon butter and add 1 tablespoon olive oil.
- Cook chicken over medium high heat until done. Sprinkle 1/4 cup mozzarella on each breast. Remove from heat and allow cheese to melt.
- To another skillet, add remaining olive oil and butter.
- Add onions, peppers and minced garlic and cook on medium high. Add water and cover.
- Cook until peppers and onions are tender, stirring often. Remove lid and cook until water evaporates.
- Place peppers and onions over chicken and serve.
Nutrition Facts : Calories 413.9, Fat 27.1, SaturatedFat 9.6, Cholesterol 105.8, Sodium 297.2, Carbohydrate 7.7, Fiber 1.6, Sugar 3.3, Protein 34.5
POLLO EN PEPITORIA
Cook up a Spanish-inspired feast of chicken cooked with saffron, almonds, spices and sherry. Top with hard-boiled eggs and serve with rice
Provided by Diana Henry
Categories Dinner, Main course, Supper
Time 1h45m
Number Of Ingredients 17
Steps:
- Put the saffron in a small bowl with 75ml of just-boiled water. Stir and set aside. Heat 2 tbsp of the oil in a broad, shallow casserole dish. Cook the garlic until pale gold in colour, then add the blanched almonds and bread, and continue to fry until everything is golden. Tip into a food processor with some salt and pepper and the parsley, and whizz together.
- Heat 2 more tbsp of the oil in the pan and brown the chicken all over, seasoning as you cook. Put in a bowl and set aside.
- Remove all but about 2 tbsp of chicken fat from the pan and cook the onion, carrot and celery until golden. Add the sherry, stirring to dislodge any brown bits that have stuck to the pan. Pour in the stock and the saffron (with its water), and bring to the boil, then turn the heat down to a simmer. Add the spices and bay leaves, and put the chicken back in the pan with any juices. Season and gently cook the chicken for about 40 mins with the lid on.
- Transfer the chicken to a bowl again, leaving the sauce in the pan, and cover with foil to keep warm. Remove the yolks from the eggs and roughly chop the whites. Mash the egg yolks in a small bowl and gradually mix in a couple of tbsp of the sauce. Bring the remaining sauce to the boil to reduce a bit (you want it to just coat the chicken), then turn the heat down. Remove the bay and cinnamon stick. Add the egg yolks and cook for a few mins until the mixture has thickened. Stir in the almond mixture that you made earlier (this will thicken the sauce, too). Put the chicken back in the pan and heat it for about 3 mins, spooning the sauce over it. Season to taste.
- Scatter over the extra parsley, the almonds pieces and the chopped egg whites (if you're going to use them). You can serve this straight from the dish with some rice, if you like.
Nutrition Facts : Calories 542 calories, Fat 33 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 31 grams protein, Sodium 0.89 milligram of sodium
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