THE BEST CHICKEN PICCATA
We love this recipe because the chicken breasts, which can often be dry and tasteless, come out so moist and tender. What's our secret? Seasoning the chicken with salt and pepper 1 hour before cooking ensures that they stay juicy. First the salt draws some moisture from the meat, but then the meat re-absorbs the salty liquid, leading to perfectly seasoned cutlets. And that bright lemony butter sauce? There is enough to serve with the chicken plus a side of pasta or crusty bread.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Set a wire rack inside a rimmed baking sheet. Cut two 12-inch sheets of plastic wrap.
- Cut the chicken breasts in half lengthwise, making 4 roughly equal pieces; they should look like large chicken tenders. Place one sheet of plastic on a clean cutting board. Put a chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4-inch thick and 6 to 8 inches long. Transfer to the wire rack. Repeat with the remaining chicken, one piece at a time. Liberally sprinkle with salt and pepper. Refrigerate the chicken cutlets uncovered for 1 hour.
- Remove the zest from half of the lemon in wide strips with a vegetable peeler, leaving the bitter white pith behind. Halve and juice the whole lemon.
- Put the flour in a shallow bowl or plate. Dredge the chicken in the flour, shaking off any excess. Heat the oil in a large nonstick skillet over medium-high heat until very hot, about 1 minute. Add 1 tablespoon of the butter and melt. Working in 2 batches, cook the cutlets, adding another tablespoon of butter to the skillet between batches, until golden brown, about 2 minutes per side (it's ok if the chicken is not completely cooked through, it will finish cooking in the sauce). Transfer the cutlets to a plate.
- Reduce the heat to medium. Add the garlic and 1 tablespoon of the butter to the skillet and cook until the garlic is tender and fragrant, about 1 minute. Add the wine and cook until almost completely evaporated, about 4 minutes. Add the capers, lemon zest, 2 tablespoons of the lemon juice, 1/4 cup water and the cutlets with any accumulated juices and bring to a boil. Add the remaining 3 tablespoons butter. Turn the chicken to coat in the sauce and cook until the butter melts and the sauce thickens slightly. Garnish with chopped parsley.
CHICKEN CASTELLINA RECIPE - (4.6/5)
Provided by DOMESTICDIVA
Number Of Ingredients 28
Steps:
- Procedures Sauce SAUTÉ pancetta (or bacon) in a 3-qt sauce pan or large pot, over medium/high heat until crisp and golden brown. Reduce heat, add butter and allow it to melt. Add garlic and sun-dried tomatoes. Sauté for approximately one minute, stirring frequently (do not brown). WHISK in cream, milk and cornstarch. Raise heat to medium/high. Whisk in Parmesan and Gouda cheeses. Once cheese melts, add remaining ingredients and bring to a boil, stirring continuously. REMOVE from heat and let stand uncovered. Chicken MIX flour with salt and pepper. Coat chicken in seasoned flour, shaking off excess flour. HEAT olive oil in large sauté pan. Add chicken in a single layer and cook until golden brown on both sides (approximately 7 minutes total). Juices should run clear. ADD wine to chicken in pan (caution: there will be a low flame in pan). Toss gently until wine is evaporated. Add sauce and bring to a boil on medium/high heat. TRANSFER drained, cooked pasta to large platter. Evenly distribute chicken and sauce over pasta. GARNISH with chopped parsley and serve.
ITALIAN BAKED CHICKEN AND PASTINA
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.
- Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.
Nutrition Facts : Calories 432 calorie, Fat 19 grams, SaturatedFat 8 grams, Cholesterol 49 milligrams, Sodium 674 milligrams, Carbohydrate 44 grams, Fiber 3 grams, Protein 21 grams, Sugar 6 grams
CHICKEN FLORENTINE STYLE
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly. Shake off any excess flour. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the chicken and cook until brown, about 5 minutes per side. Transfer the chicken to a plate and tent with foil to keep it warm.
- Melt 2 tablespoons of butter in the same skillet over medium heat. Add the shallots and garlic and saute until the shallots are translucent, stirring to scrape up any browned bits on the bottom of the skillet, about 1 minute. Add the wine. Increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce reduces by half, stirring often, about 3 minutes. Stir in the parsley. Season the sauce, to taste, with salt and pepper. Add the chicken and any accumulated juices to the sauce, and turn the chicken to coat in the sauce.
- Meanwhile, melt the remaining 2 tablespoons of butter in another large skillet over medium heat. Add the spinach and saute until heated through. Season the spinach, to taste, with salt and pepper. Arrange the spinach over a platter. Place the chicken atop the spinach. Pour the sauce over and serve.
CHICKEN CASTELLINA (OLIVE GARDEN COPYCAT)
Make and share this Chicken Castellina (Olive Garden Copycat) recipe from Food.com.
Provided by ElizabethKnicely
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- SAUCE:.
- SAUTE pancetta (or bacon) in a 3-quart sauce pan or large pot, over medium-high heat until crisp and golden brown. REduce heat, add butter and allow it to melt. Add garlic and sun-dried tomatoes. Saute for approximately 1 minute, stirring frequently (do not brown).
- WHISK in cream, milk and cornstarch. Raise heat to medium-high. Whisk in Parmesan and Gouda cheeses. Once cheese melts, add remaining ingredients and bring to a boil, stirring continuously.
- REMOVE from heat and let stand uncovered.
- CHICKEN:.
- MIX flour with salt and pepper. Coat chicken in seasoned flour, shaking off excess flour.
- HEAT olive oil in large saute pan. Add chicken in a single layer and cook until golden brown on both sides (approximately 7 minutes total). Juices should run clear.
- ADD wine to chicken in pan (caution: there will be a low flame in the pan). Toss gently until wine is evaporated. Add sauce and bring to a boil on medium-high heat.
- TRANSFER drained, cooked pasta to large platter. Evenly distribute chicken and sauce over pasta.
- GARNISH with chopped parsley and serve.
Nutrition Facts : Calories 1662.7, Fat 77, SaturatedFat 40.1, Cholesterol 311.4, Sodium 1161.9, Carbohydrate 164, Fiber 7.3, Sugar 7.7, Protein 74.2
GIADA'S CHICKEN SPEZZATINO (STEW)
This Italian stew makes a great, filling, healthy supper. Serve with biscuits to dip in. Adapted from Everyday Italian by Giada De Laurentiis.
Provided by Karamia
Categories Stew
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Saute celery, carrots and onion in a large saucepan/stockpot in oil over medium heat until onions are translucent, about 5 minutes.
- Stir in salt, pepper, tomatoes, broth, basil, tomato paste, bay leaf, and thyme.
- Add chicken breasts with ribs and press them down to submerge under the liquid and bring liquid to a simmer.
- Reduce heat and gently simmer the chicken, turning them over often for about 20 minutes, or until chicken breasts are almost cooked through.
- Add kidney beans and simmer for 10 more minutes, or until chicken is cooked all the way through.
- Take chicken out of saucepan and let cool 5 minutes, then cut chicken into bite-size pieces and discard bones and skin.
- Discard bay leaf and put chicken pieces back into stew and bring back to a simmer, adding salt and pepper to taste.
- Serve with biscuits for dunking and enjoy!
Nutrition Facts : Calories 328.9, Fat 15.1, SaturatedFat 3.2, Cholesterol 46.4, Sodium 1036.1, Carbohydrate 25.9, Fiber 7.4, Sugar 7.1, Protein 24.4
EASY CATALINA BAKED CHICKEN
This is a super easy chicken recipe that uses bottled Catalina (sometimes called California French) salad dressing. I use Kraft reduced fat Catalina.
Provided by Parsley
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Lightly grease/spray a 13" x 9" baking dish.
- Place chicken in prepared baking dish.
- In a bowl, combine Catalina dressing, onions, worcestershire sauce, and brown sugar; mix very well.
- Pour the sauce evenly over the chicken.
- Bake, uncovered, at 350 for 45-55 minutes or until juices run clear.
CHICKEN CASTELLINA
Make and share this Chicken Castellina recipe from Food.com.
Provided by Cook4_6
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- SAUCE:.
- In a 3-qt sauce pan or large pot, sauté pancetta (or bacon) over medium/high heat until crisp and golden (not dark).
- Lower heat, add butter and melt.
- Add garlic and sun-dried tomatoes.
- Sauté for approximately one minute stirring frequently (do not brown).
- Whisk in cream, milk and cornstarch. Raise heat to medium/high.
- Whisk in Parmesan and Gouda.
- Once cheese melts, add remaining ingredients and bring to a boil stirring continuously.
- Remove from heat and let stand uncovered.
- CHICKEN & PASTA PREPARATION:.
- Mix flour with salt and pepper.
- Coat chicken in seasoned flour, shake off excess flour.
- Heat olive oil in large sauté pan.
- Add chicken in a single layer and cook until golden brown on both sides (it should take approximately seven minutes). Using a meat thermometer, make sure the internal temperature of the thickest piece of chicken reaches 165 degrees.
- Begin pasta in a separate pot according to package directions.
- Add wine to chicken in pan (caution: there will be a low flame in pan). Toss gently until wine is evaporated.
- Once reduced, add sauce and bring to a boil on medium/high heat.
- Place 6 oz of cooked pasta on each plate.
- Evenly distribute chicken and sauce over pasta.
- Garnish with chopped parsley.
Nutrition Facts : Calories 1430, Fat 80.9, SaturatedFat 42.6, Cholesterol 326.7, Sodium 1616.1, Carbohydrate 110.3, Fiber 14.8, Sugar 7.4, Protein 65.6
CHICKEN FLORENTINE CASSEROLE
Chicken Florentine casserole, which can also be adapted with either fish or shrimp, lies on a bed of spinach leaves and mushrooms, has a creamy white sauce mixed with garlic, Parmesan cheese, and Italian seasonings, and is topped with baked mozzarella.
Provided by BRYAN0320
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place the chicken breast halves on a baking sheet; bake 20 to 30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside.
- Increase the oven temperature to 400 degrees F (200 degrees C).
- Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese.
- Arrange the spinach over the bottom of a 9x9 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese.
- Bake 20 to 25 minutes in the 400 degrees F (200 degrees C) oven, until bubbly and lightly browned.
Nutrition Facts : Calories 646.7 calories, Carbohydrate 17.6 g, Cholesterol 168.4 mg, Fat 38 g, Fiber 5.4 g, Protein 61.6 g, SaturatedFat 19.9 g, Sodium 1805.7 mg, Sugar 3.3 g
THE OLIVE GARDEN - CHICKEN CASTELLINA
This is no Knock off Recipe, This is directly from The Olive Garden Website" www.theolivegarden.com. Enjoy!
Provided by Starfire aka Wendy
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- Sauce.
- SAUTÉ pancetta (or bacon) in a 3-qt sauce pan or large pot, over medium/high heat until crisp and golden brown. Reduce heat, add butter and allow it to melt. Add garlic and sun-dried tomatoes. Sauté for approximately one minute, stirring frequently (do not brown).
- WHISK in cream, milk and cornstarch. Raise heat to medium/high. Whisk in Parmesan and Gouda cheeses. Once cheese melts, add remaining ingredients and bring to a boil, stirring continuously.
- REMOVE from heat and let stand uncovered.
- Chicken.
- MIX flour with salt and pepper. Coat chicken in seasoned flour, shaking off excess flour.
- HEAT olive oil in large sauté pan. Add chicken in a single layer and cook until golden brown on both sides (approximately 7 minutes total). Juices should run clear.
- ADD wine to chicken in pan (caution: there will be a low flame in pan). Toss gently until wine is evaporated. Add sauce and bring to a boil on medium/high heat.
- TRANSFER drained, cooked pasta to large platter. Evenly distribute chicken and sauce over pasta.
- GARNISH with chopped parsley and serve.
Nutrition Facts : Calories 1673.1, Fat 74.6, SaturatedFat 39.7, Cholesterol 301.5, Sodium 1098.6, Carbohydrate 168.6, Fiber 10.1, Sugar 5.1, Protein 77.8
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