Chicken Piccata Giada De Laurentiis Recipes

CHICKEN PICCATA - GIADA DE LAURENTIIS

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.

ROMAN-STYLE CHICKEN

Steps:

• Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.
• Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
• If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.

CRISPY CHICKEN TENDERS WITH PICCATA SAUCE

Steps:

• For the chicken: Combine the breadcrumbs, spinach, Parmesan, lemon zest, salt and pepper in a food processor. Blend until the spinach is finely chopped, then transfer to a medium bowl. Mix together the chicken and buttermilk in another medium bowl. Using a slotted spoon, transfer the chicken to the breadcrumb mixture, allowing any extra buttermilk to drip back into the bowl. Toss until the chicken pieces are coated.
• Heat the oil in a 12-inch high-sided skillet over medium-high heat (the oil is hot enough when a pinch of breadcrumbs sizzles when added to the pan). Add one-third of the chicken and fry until golden and crispy, about 3 minutes per side. Drain on paper towels. Repeat with the remaining chicken.
• For the sauce: Combine the broth, lemon juice and flour in a small saucepan. Bring to a boil, stirring constantly, then lower the heat and simmer until thick, about 3 minutes. Whisk in the butter until smooth. Stir in the parsley, agave and salt. Keep warm.
• Pour the sauce over the chicken or serve alongside as a dipping sauce.

CHICKEN PICCATA - GIADA DE LAURENTIIS RECIPE - (4.2/5)

Steps:

• 1. Season chicken with salt and pepper. 2. Dredge chicken in flour and shake off excess. 3. In a large 10 or 12-inch skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. 4. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. 5. When chicken is browned, flip and cook other side for 3 minutes. 6. Remove and transfer to plate. 7. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. 8. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. 9. Remove pan from heat and add chicken to the plate. 10. Reduce heat to medium low and add the lemon juice, stock and capers. 11. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. 12. Check for seasoning. 13. Return all the chicken to the pan and simmer for 5 minutes. 14. Remove chicken to platter. 15. Add remaining 2 tablespoons butter to sauce and whisk vigorously. 16. Pour sauce over chicken and garnish with parsley.