CHICKEN PICCATA PASTA TOSS
My friend Amy made this the other day and it is so delicious! I asked for the recipe and can't wait to make it myself. I hope you enjoy this impressive dish as much as I did!
Provided by Dine Dish
Categories Chicken
Time 1h
Yield 5 serving(s)
Number Of Ingredients 14
Steps:
- Heat a deep nonstick skillet over medium high heat.
- Add a tablespoon of extra-virgin olive oil and the chicken to the pan.
- Season chicken with salt and pepper.
- Brown chicken until lightly golden all over, about 5 to 6 minutes.
- Remove chicken from pan and return the skillet to the heat.
- Reduce heat to medium.
- Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, the garlic and shallots to the skillet.
- Saute garlic and shallots 3 minutes.
- Add flour and cook 2 minutes.
- Whisk in wine and reduce liquid 1 minute.
- Whisk lemon juice and broth into sauce.
- Stir in capers and parsley.
- When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine.
- Add chicken back to the pan and heat through, 1 to 2 minutes.
- Toss hot pasta with chicken and sauce and serve.
- Adjust salt and pepper, to your taste.
- Top with fresh snipped chives.
Nutrition Facts : Calories 607.4, Fat 13.8, SaturatedFat 4, Cholesterol 86.6, Sodium 484.7, Carbohydrate 74.6, Fiber 3.4, Sugar 3.1, Protein 39.6
CHICKEN PICCATA WITH ANGEL HAIR PASTA
This classic piccata sauce is also a traditional accompaniment to veal medallions.
Provided by Reeni
Categories World Cuisine Recipes European Italian
Time 55m
Yield 4
Number Of Ingredients 13
Steps:
- Whisk together flour, black pepper, and paprika in a shallow dish. Dredge the chicken pieces in the flour mixture, coating evenly; set aside. Heat olive oil in a large skillet over medium-high heat; stir and cook the garlic until light brown, about 1 minute. Remove the garlic from the skillet and set aside.
- Place 2 tablespoons of butter into the skillet with the olive oil. Cook the chicken pieces in the oil and butter over medium-high heat until brown, about 5 minutes per side. Remove the chicken from the pan and set aside.
- Pour the wine into the hot skillet and bring to a boil over high heat, scraping the browned pieces from the bottom and sides of the pan. Boil the wine until it is reduced by half, about 5 minutes. Whisk in the chicken broth, reserved garlic, lemon juice and capers. Cook for 5 minutes over medium-high heat. Stir in the remaining 2 tablespoons butter and parsley. Return the chicken pieces to the skillet and continue cooking over medium heat until the sauce thickens, about 15 minutes.
- Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well.
- Remove the chicken pieces to a serving dish and drizzle with a few tablespoons of the sauce and capers. Place the cooked angel hair pasta into the skillet with the remaining piccata sauce and toss to coat.
Nutrition Facts : Calories 543.4 calories, Carbohydrate 42.7 g, Cholesterol 95.1 mg, Fat 22.7 g, Fiber 2.6 g, Protein 31.1 g, SaturatedFat 9 g, Sodium 385.4 mg, Sugar 2 g
CHICKEN PICCATA PASTA TOSS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat a deep nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan and return the skillet to the heat. Reduce heat to medium. Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, the garlic and shallots to the skillet. Saute garlic and shallots 3 minutes. Add flour and cook 2 minutes. Whisk in wine and reduce liquid 1 minute. Whisk lemon juice and broth into sauce. Stir in capers and parsley. When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine. Add chicken back to the pan and heat through, 1 to 2 minutes. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. Top with fresh snipped chives.
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.
CHICKEN PICCATA PASTA TOSS
Make and share this Chicken Piccata Pasta Toss recipe from Food.com.
Provided by Messiejessie625
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat a deep nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan and return the skillet to the heat. Reduce heat to medium. Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, the garlic and shallots to the skillet. Saute garlic and shallots 3 minutes. Add flour and cook 2 minutes. Whisk in wine and reduce liquid 1 minute. Whisk lemon juice and broth into sauce. Stir in capers and parsley. When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine. Add chicken back to the pan and heat through, 1 to 2 minutes. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. Top with fresh snipped chives.
Nutrition Facts : Calories 743.3, Fat 17.9, SaturatedFat 5, Cholesterol 108.3, Sodium 602.5, Carbohydrate 98.5, Fiber 13.2, Sugar 0.9, Protein 43.2
CHICKEN PICCATA PASTA TOSS
Make and share this Chicken Piccata Pasta Toss recipe from Food.com.
Provided by codergrlli
Categories Chicken
Time 30m
Yield 1 cup serving, 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat a deep nonstick skillet over medium high heat.
- Add a tablespoon of extra-virgin olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan and return the skillet to the heat.
- Reduce heat to medium. Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, the garlic and shallots to the skillet. Saute garlic and shallots 3 minutes.
- Add flour and cook 2 minutes. Whisk in wine and reduce liquid 1 minute. Whisk lemon juice and broth into sauce. Stir in capers and parsley. When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine.
- Add chicken back to the pan and heat through, 1 to 2 minutes.
- Toss hot pasta with chicken and sauce and serve.
- Adjust salt and pepper, to your taste. Top with fresh snipped chives.
Nutrition Facts : Calories 760.8, Fat 17.3, SaturatedFat 5, Cholesterol 108.3, Sodium 606.1, Carbohydrate 93.8, Fiber 4.7, Sugar 4, Protein 49.6
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