Ninja 3 In 1 Chicken Piccato Recipes

Steps:

• Stir flour, salt, and black pepper on plate.
• Coat chicken with four mixture.
• Add oil and butter to pot.
• Set to STOVETOP HIGH and heat until butter is melted.
• Add chicken to pot.
• Cook uncovered 10 minutes or until chicken is lightly browned on both sides.
• Remove chicken from pot and place on roasting rack.
• Add broth, wine, lemon juice, and capers to pot.
• Stir in quinoa.
• Place rack with chicken in pot, and place asparagus on rack with chicken.
• Set OVEN to 300 degrees F. for 15 minutes.
• Cover until chicken is cooked through, asparagus is tender, and quinoa breaks apart.
• Remove asparagus and chicken from pot.
• Stir quinoa mixture.
• Turn off pot.
• Let quinoa mixture stand.
• Garnish with parsley.

Steps:

• Prepare your dredging station by placing the eggs, 1 tablespoon lemon juice, and garlic powder in a bowl and whisking to blend.
• Next prepare your flour mixture by combining: flour, Parmesan cheese, parsley, and salt in a wide and shallow bowl (or pie plate) and stirring with a fork until well blended.
• Pound your chicken fillets out (cover in plastic wrap first and use a meat mallet) until uniform and thin.
• Preheat an air fryer to 375 degrees F (190 degrees C) according to manufacturer's instructions. Spray the bottom insert of the fryer with cooking spray.
• Bake in the preheated air fryer until no longer pink in the centers and an instant-read thermometer inserted into the centers reads 165 degrees F (74 degrees C), about 14 minutes.
• While chicken cooks, melt butter in a small saucepan over medium heat, then whisk in chicken broth, remaining lemon juice, and capers, starting with 2 tablespoons, adding more capers to taste. Bring the sauce to a simmer and allow to simmer and reduce slightly while the chicken cooks. Sauce will be thin.
• Serve the chicken with the lemon butter sauce drizzled over the top.