Ninja 3 In 1 Chicken Piccato Recipes

PERFECT CHICKEN PICCATA

Steps:

• Slice chicken breasts in half lengthwise and lightly pound to 1/2-inch thick. Season evenly on both sides with salt and pepper. Dredge each piece in flour to coat the surface and shake off any excess flour.
• Heat 2 tablespoons oil and 1 1/2 tablespoons butter in a large skillet over medium-high heat until just beginning to smoke. Add 1/2 of the chicken and cook, undisturbed, until browned and easily released from the skillet, 2 1/2 to 3 minutes. Flip and cook for 2 more minutes. Remove from the skillet. Add remaining 1 tablespoon oil to the drippings and repeat the cooking process with remaining chicken. Reserve all chicken on a plate.
• Reduce heat to medium and melt remaining 1 1/2 tablespoons butter in the skillet. Add wine and capers and stir, scraping to release any browned bits from the skillet; bring to a simmer. Cook for 2 minutes to slightly reduce. Add chicken stock, lemon juice, and lemon zest; stir to combine. Bring to a simmer and cook for 2 minutes.
• Return chicken to the skillet and cook, turning occasionally in the sauce, until chicken is no longer pink in the center, the juices run clear, and the sauce has thickened slightly, 3 to 5 minutes.
• Remove from heat and sprinkle with parsley to serve.

NINJA 3 IN 1: CHICKEN PICCATO

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.

AIR FRYER CHICKEN PICCATA

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.