Chicken Piccata Spinach Salad Food

CHICKEN PICCATA

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 SERVED OVER FRESH BABY SPINACH

Steps:

• Place chicken breasts between plastic wrap or in a plastic bag and flatten each breast, one at a time, to ½ inch (1.25 cm) thickness. Use a meat mallet or rolling pin to pound thin. Set aside.
• Sprinkle flour, parmesan cheese and white pepper over a plate. Use a fork to mix well.
• Dredge breasts in flour, one a time, and shake off any excess.
• Heat 1 tablespoon (15 mL) olive oil and 1 tablespoon (15 mL) butter in a large non-stick skillet over medium-high heat swirling to coat the bottom of the pan. When butter just begins to brown, add chicken breast scaloppini. Depending on the size of your pan you may have to cook in two batches.
• Cook on one side until lightly brown - approximately 3 minutes. Turn breasts over and cook another 3 minutes or until browned and cooked through and chicken reaches internal temperature of 165°F (74°C). Place breasts on a plate. Cover and keep warm.
• Add white wine and fresh lemon juice to skillet. Reduce, scraping up browned bits, until you have reduced by half. Stir in fresh lemon peel (zest), chicken broth and drained capers. Add chicken back to the pan for a minute or two to warm and soak up the flavours.
• To serve, spread dinner plate with a bed of fresh spinach. Top with sautéed chicken and drizzle sauce over. Garnish each plate with chopped fresh parsley and shaved parmesan cheese

WARM CHOPPED CHICKEN PICCATA SPINACH SALAD

Steps:

• Preheat the oven to 250°F.
• Season the chicken with salt and pepper on both sides. Heat your largest nonstick skillet with 2 tablespoons of the EVOO, twice around the pan, over medium-high heat. When the oil ripples, add the chicken and cook for 3 minutes on each side. Remove the chicken to a plate and let it rest and cool.
• Wrap the rolls in foil and place in the oven to warm.
• To the same skillet, add the remaining tablespoon of EVOO, once around the pan, and the butter. Melt the butter into the EVOO and add the shallots, garlic, and capers. Sauté for 5 minutes, then add the white wine and reduce for 30 seconds. Next, add the lemon juice and immediately add the spinach-mound it up in the pan. You will not be able to fit it all in there at first; just keep turning the spinach and wilting it down until you get it all in, then turn the heat off. Keep some leaves a bit crisp to vary the textures in your salad. Season the spinach with salt and pepper. Chop the chicken into little bits, then add to the warm salad and toss to distribute. Divide the salad among the plates and garnish it with shaved Parmigiano-Reggiano. Serve with a warm roll for mopping.

CHICKEN PICCATA SPINACH SALAD

Steps:

• Season the chicken with salt and pepper on both sides.
• Heat a large nonstick skillet with 2 tablespoon extra-virgin olive oil, 2 turns of the pan, over medium-high heat. When oil ripples, add chicken and cook 3 minutes on each side then remove and let meat rest and cool.
• To the same skillet, add another tablespoon extra-virgin olive oil, 1 turn of the pan, and the butter. Melt butter into extra-virgin olive oil and add the shallots, garlic and capers. Sauté 5 minutes then add white wine and reduce 30 seconds.
• Next, add the juice of 1 lemon and immediately add the spinach - mound up the pan. You will not be able to fit it all in there. Keep turning the spinach and wilting it down until you get it all in there then turn the heat off. Keep some leaves still a bit crisp to vary textures in your salad.
• Season the spinach with salt and pepper. Chop chicken into little bits and add to the warm salad. Toss to distribute and serve.

WARM CHOPPED CHICKEN PICATTA SPINACH SALAD

Steps:

• Season the chicken with salt and pepper on both sides. Heat a large nonstick skillet with 2 tablespoon extra-virgin olive oil, 2 turns of the pan, over medium-high heat. When oil ripples, add chicken and cook 3 minutes on each side then remove and let meat rest and cool.
• To the same skillet, add another tablespoon extra-virgin olive oil, 1 turn of the pan, and the butter. Melt butter into extra-virgin olive oil and add the shallots, garlic and capers. Saute 5 minutes then add white wine and reduce 30 seconds. Next, add the juice of 1 lemon and immediately add the spinach - mound up the pan. You will not be able to fit it all in there. Keep turning the spinach and wilting it down until you get it all in there then turn the heat off. Keep some leaves still a bit crisp to vary textures in your salad. Season the spinach with salt and pepper. Chop chicken into little bits and add to the warm salad. Toss to distribute and serve.

SPINACH CHICKEN SALAD

Steps:

• Rub the brandy (if used) into the diced chicken and set aside while you prepare the remaining salad ingredients.
• Combine all the salad ingredients in a large bowl.
• Pour over the dressing you prefer and toss well to coat.

CHICKEN PICCATA - A DELICIOUS ITALIAN CHICKEN DISH

Steps:

• Thoroughly wash and pat dry chicken.
• Pound chicken flat - 1/2 inch (Cook's Tip: Place the chicken between two wax paper sheets and use gentle strokes when pounding - The meat can tear easily. Pounding the chicken is a very important step if you wish your chicken to be tender.).
• Beat the egg in a bowl large enough to hold chicken.
• In a shallow pie plate, combine flour, Parmesan, paprika, salt and pepper.
• Dip chicken in egg, then in flour mixture until well coated.
• Heat a wide skillet and melt the butter, then add the olive oil. When hot, add the chicken (Do not crowd skillet.). Quickly brown the chicken on both sides, adding more butter and oil as needed (Fry until appearance is golden and chicken is cooked.). Remove chicken to serving platter, keep warm.
• In the drippings, sauté' the onion, shallot, and garlic for about 1 minute. Add the vermouth/sherry/wine and the bouillon; deglaze the skillet - stirring to get all of the brown bits off the bottom of the pan.
• Return the chicken to the skillet. Pour the lemon juice, grated lemon peel, capers and mushrooms over the chicken; gently turn chicken to coat with sauce. Simmer for another 15 minutes.
• For serving: Remove chicken to warm serving platter and top with sauce, parsley and lemon slices. Pair this dish with rice pilaf, a tossed salad and a glass of Chablis or Pinot Blanc, and you have a crowd pleaser!
• Cook's Tip: If desired, you can substitute chicken breasts with veal cutlets or pork loins.

HALIBUT PICCATA WITH SPINACH

Steps:

• Put the rice in a small sauce pan. I like to rinse my rice by placing in a sieve and running under cold water. This rids the rice of excess starch powder and broken rice which makes the cooked rice mushy and sticky. Add just enough water to cover the top of the rice by 1/2 inch (approx. 3 cups) Cover the pot with the lid. Place over medium to medium high heat and bring to a boil. Reduce heat to low. Simmer, covered, for at least another 10 minutes, until the water is completely absorbed. Turn off burner and allow rice to sit, covered, for at least another 5 minutes. Sprinkle with half of the salt and pepper and stir to fluff.
• IN THE MEANTIME, sprinkle the fish with the rest of the salt and pepper, and dredge in flour.
• Heat oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 2 1/2 minutes on each side (less for thinner filets) or until fish flakes easily when tested with a fork.
• Add wine, juice, and capers to the pan; cook one minute.
• Add butter to pan, stirring until butter melts. Remove fish and sauce from pan; keep warm.
• Wipe pan clean with paper towel, add spinach and saute one minute or until wilted.
• Place 1/4 of the rice on each of 4 plates. Top each serving with 1/4 of the spinach, one fish filet, and 1/4 of the sauce.

CHICKEN SALAD PICCATA

Steps:

• In a large saucepan, heat potatoes and enough salted water to cover by 1 inch; bring to a boil and cook until almost tender, about 10 minutes.
• Remove potatoes to a colander to drain and add green beans to water; cook 2 minutes then add to potatoes in colander.
• In a large bowl, whisk together 1/4 cup olive oil, 1 tablespoon capers, 3 tablespoons parsley, the lemon zest and half the lemon juice.
• Add potatoes and beans, season with salt and pepper; toss.
• In a shallow bowl, beat the egg.
• In another shallow bowl, combine the flour with salt and pepper.
• In a large skillet, heat the remaining 2 tablespoons of oil over medium high heat.
• Dip chicken pieces in flour, egg, then flour again and cook about 8 minutes in the skillet; transfer to cutting board and cut into strips.
• Add chicken broth to skillet, cook over medium heat, scraping browned bits. Remove from heat and stir in remaining capers, parsley and lemon juice.
• Top potato/bean salad with chicken and drizzle on sauce from pan.

CHICKEN PICCATA

Steps:

• Halve one lemon lengthwise and slice one half crosswise into 1/8-1/4 inch thick slices.
• Juice the remaining 1 1/2 lemons to obtain 1/4 cup juice.
• Salt & pepper each cutlet generously and coat each with flour.
• Heat a large heavy-bottomed skillet over medium-high heat until hot, add 2 tbsp oil, saute half of the cutlets until medium brown (2 minutes per side).
• Transfer cutlets to warm plate.
• Add remaining oil and repeat with remaining cutlets.
• Add shallot or garlic to pan over medium heat -- saute until fragrant (30 seconds).
• Add stock and lemon slices, increase heat to high and deglaze pan; simmer until liquid reduces to about 1/3 cup.
• Add lemon juice and capers and simmer until sauce reduces again to 1/3 cup.
• Remove pan from heat, swirl in butter until it melts and thickens sauce; swirl in parsley.
• Spoon sauce over chicken and serve immediately.