Chicken Escalope Arrabiata Sauce Recipes

CHICKEN ARRABBIATA

Steps:

• Season the chicken with salt and pepper. Heat a large skillet over medium-high heat; add 2 tablespoons olive oil. Add the chicken skin-side down and cook until browned and crisp, about 8 minutes. Flip and continue cooking until browned on the other side, about 3 more minutes. Remove to a plate and pour out the drippings.
• Add the remaining 1 tablespoon olive oil, the garlic and red pepper flakes to the skillet. Cook over medium-high heat until the garlic is golden, about 1 minute. Add the wine and scrape up any browned bits from the bottom of the pan. Add the tomatoes, chicken broth and ½ teaspoon salt and bring to a simmer. Add the chicken skin-side up and reduce the heat to medium low. Cover and gently simmer until the chicken is cooked through and the sauce is slightly thickened, about 15 minutes.
• Meanwhile, preheat the broiler. Bring a medium saucepan of salted water to a boil. Add the broccolini and cook until crisp-tender, about 3 minutes; drain. Put the ciabatta on a baking sheet and top each slice with a piece of cheese. Broil until the cheese melts, 2 to 3 minutes. Divide the chicken among plates; spoon the sauce over the top. Serve with the broccolini and cheese toasts.

CHICKEN ESCALOPE AND ARRABIATA

Steps:

• Make the Chili Pesto Put the tomatoes, chilli, pine nuts, garlic, parsley and oil into a food processor and blend to a paste. Season well and transfer to a bowl. Prepare Chicken Mix milk & egg in one bowl Mix breadcrumbs & flour in another bowl Dip chicken in milk mix and then dip in second bowl to cover with breadcrumbs Arrabiata Heat saucepan to medium heat Add pancetta to grease the pan Add shallots, cook till just translucent Add can plum tomato Add all herbs Add water break up tomato in pan with wooden spoon Add chicken bouillon Add wine Reduce, occasionally stirring - 30 mins Start Pasta Fry chicken Heat olive oil in a large frying pan until hot brown chicken, both sides Assemble & serve Pasta, Sauce, Chicken, Parmesan (or Pecorino) to taste

CHICKEN ESCALOPE & ARRABIATA SAUCE

Steps:

• 1. Make the Chili Pesto Put the tomatoes, chilli, nuts, garlic, parsley and oil into a food processor and blend to a paste. Season well and transfer to a bowl. 2. Prepare Chicken Whisk milk & egg in one bowl Mix breadcrumbs, herbs & flour in another bowl Dip chicken in milk mix and then dip in second bowl to cover with breadcrumb mixture 3. Prepare Arrabiata Heat saucepan to medium heat Add pancetta to grease the pan Add shallots, cook till just translucent Add can plum tomato Add all herbs Add water Break up tomato in pan with wooden spoon Add chicken bouillon Add wine Reduce, occasionally stirring - at least 30 mins 4. Start Pasta 5. Fry chicken Heat olive oil in a large frying pan until hot Brown chicken, both sides Cook until white at the center 6. Assemble & serve Pasta, Sauce, Chicken, Parmesan (or Pecorino) to taste

CHICKEN ARRABBIATA

Steps:

• Heat the olive oil in a large heavybased pan. Add the onions and whole garlic cloves. Fry, stirring frequently, for 10 mins, adding the chillies for the final min.
• Pour in the wine, turn up the heat and allow it to bubble for 1 min to cook off the alcohol. Stir in the stock, tomatoes, tomato purée and thyme with some seasoning. Add the chicken legs, pushing them under the liquid, then part-cover the pan and leave to simmer gently for 45 mins.
• Remove the lid and cook for a further 15 mins until the chicken is tender and the sauce has reduced a little. Serve scattered with parsley, if you like, and pasta or mash.

CHICKEN ARRABBIATA

Steps:

• Heat the olive oil in a large heavybased pan. Add the onions and whole garlic cloves. Fry, stirring frequently, for 10 mins, adding the chillies for the final min.
• Pour in the wine, turn up the heat and allow it to bubble for 1 min to cook off the alcohol. Stir in the stock, tomatoes, tomato purée and thyme with some seasoning. Add the chicken legs, pushing them under the liquid, then part-cover the pan and leave to simmer gently for 45 mins.
• Remove the lid and cook for a further 15 mins until the chicken is tender and the sauce has reduced a little. Serve scattered with parsley, if you like, and pasta or mash.