Chicken Piccata With Capers Mushrooms Pasta Food

MUSHROOM CHICKEN PICCATA

Steps:

• In a shallow dish or bowl, mix together flour, salt and paprika. In a separate dish or bowl, mix together egg and milk. Dip chicken pieces in egg mixture, then in seasoned flour.
• In a large skillet, heat butter or margarine over medium-high heat. Saute chicken pieces until golden brown. Add mushrooms and onion and saute for 3 to 5 minutes.
• In a medium bowl combine the broth, wine, lemon juice and cornstarch. Mix together and pour mixture over chicken and mushrooms. Reduce heat to medium low and let chicken mixture simmer for 25 minutes or until chicken is cooked through and juices run clear. Sprinkle with parsley and serve.

CHICKEN PICCATA WITH CAPERS

Steps:

• Place each chicken breast between 2 sheets of heavy-duty plastic wrap. Pound breasts to 1/2-inch thickness using a meat mallet or small heavy skillet.
• Spread flour into a wide, shallow dish. Press chicken into flour to coat completely.
• Melt butter with olive oil in a large skillet over medium-high heat; cook chicken in hot butter mixture until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. Remove chicken from skillet to a serving platter and cover with a lid to keep warm.
• Pour white wine, lemon juice, capers, and garlic into the pan. Bring the liquid to a boil while scraping the browned bits of food from the bottom of the pan with a wooden spoon; cook at a boil until slightly thickened, about 2 minutes. Season the mixture with salt and pepper.
• Drizzle sauce over and around the chicken; garnish with parsley.

CHICKEN PICCATA WITH PASTA AND MUSHROOMS

Steps:

• Bring a large pot of water to a boil. Add pasta and cook until just tender, 4 to 6 minutes or according to package directions. Drain and rinse.
• Meanwhile, whisk 5 teaspoons flour and broth in a small bowl until smooth. Place the remaining flour in a shallow dish. Season chicken with 1/4 teaspoon salt and pepper and dredge both sides in the flour.
• Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the chicken and cook until browned and no longer pink in the middle, 2 to 3 minutes per side. Transfer to a plate; cover and keep warm.
• Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add mushrooms and cook, stirring, until they release their juices and begin to brown, about 5 minutes. Transfer to a plate. Add garlic and wine to the pan and cook until reduced by half, 1 to 2 minutes. Stir in the reserved broth-flour mixture, lemon juice and the remaining 1/4 teaspoon salt. Bring to a simmer and cook, stirring, until the sauce is thickened, about 5 minutes.
• Stir in parsley, capers, and the reserved mushrooms. Measure out 1/2 cup of the mushroom sauce. Toss the pasta in the pan with the remaining sauce. Serve the pasta topped with the chicken and the reserved sauce.

CHICKEN PICCATA WITH CAPERS, MUSHROOMS & PASTA

Steps:

• Bring a large pot of water to a boil. Add pasta and cook until just tender, 4 to 6 minutes or according to package directions. Drain and rinse. Meanwhile, whisk 5 teaspoons flour and broth in a small bowl until smooth. Place the remaining flour in a shallow dish. Season chicken with 1/4 teaspoon salt and pepper and dredge both sides in the flour. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the chicken and cook until browned and no longer pink in the middle, 2 to 3 minutes per side. Transfer to a plate; cover and keep warm. Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add mushrooms and cook, stirring, until they release their juices and begin to brown, about 5 minutes. Transfer to a plate. Add garlic and wine to the pan and cook until reduced by half, 1 to 2 minutes. Stir in the reserved broth-flour mixture, lemon juice and the remaining 1/4 teaspoon salt. Bring to a simmer and cook, stirring, until the sauce is thickened, about 5 minutes. Stir in parsley, capers, butter and the reserved mushrooms. Measure out 1/2 cup of the mushroom sauce. Toss the pasta in the pan with the remaining sauce. Serve the pasta topped with the chicken and the reserved sauce.

MUSHROOM CHICKEN PICCATA

Steps:

• In a medium bowl whisk together broth, wine, lemon juice and cornstarch; set aside.
• In a shallow bowl mix together flour, seasoned salt (or white salt) paprika, garlic powder and black pepper; mix to combine well.
• In another shallow bowl mix together the eggs with milk.
• Dip the chicken pieces firstly in the egg mixture then coat in the flour mixture.
• In a large skillet heat butter and oil over medium heat; add in the coated chicken pieces and sauté until golden brown (do not cook completely) remove to a plate.
• To the same skillet add in mushroom slices and sauté for about 5-6 minutes or until they loose their moisture.
• Add in onion and garlic and sauté for about 3 minutes.
• Add the browned chicken back to the skillet.
• Add in the wine/cornstarch mixture; bring to a simmer over medium heat.
• Reduce the heat to medium-low and simmer for about 25 minutes.
• Sprinkle with a little Parmesan cheese if desired and fresh parsley.
• Delicious!

CHICKEN PICCATA PASTA

Steps:

• Fill a pasta pot with water and set on burner (don't need to turn on yet).
• Turn a burner on medium high and place a large, non-stick sauté or skillet on to heat.
• Add olive oil and sauté onions until just tender, 3-5 minutes.
• Meanwhile slice the red pepper and mince the garlic.
• Pour onions into large bowl and now sauté pepper and garlic, 3 minutes.
• Slice mushrooms while this is going on.
• Pour pepper and garlic into bowl and sauté mushrooms. Note here: I do not add additional oil to sauté the mushrooms. I want them to render some of their liquid. Stir occasionally and cook until rendered and lightly browned.
• While they are cooking, remove skin and bones from the chicken and cut into small bite size pieces. Season with a little salt -half teaspoon and set aside.
• Pour mushrooms into the bowl. Now add 1 teaspoon olive oil to the pan and add chicken. Sauté until white and cooked through.
• Turn water on to boil for the pasta. Add pasta and cook per box instructions.
• Add capers, broth, salt, pepper and parsley to chicken pan.
• Zest both lemons and add to pan. Then slice one lemon and add slices to pan and juice the second one and add juice to pan.
• Cook over medium heat to reduce liquid to half. Then add all ingredients in the bowl to warm back up. Add one cup pasta water to the chicken mixture.
• Drain the pasta and put back into the pot. Pour chicken mixture over top and stir and serve. Sprinkle as desired with fresh grated parmesan cheese.

CHICKEN PICCATA WITH ANGEL HAIR PASTA

Steps:

• In a gallon size plastic bag, combine water,lemon juice & chicken,refrigerate 1 hour.
• Put beaten eggs in a small bowl and in another bowl,mix flour and salt/pepper.
• Remove chicken from marinade, dip into egg mixture, then into flour mixture, coating evenly.
• Over medium heat in a large skillet, melt butter; add chicken pieces cooking about 5 minute on each side and cooked through.
• Cook pasta according to package directions, adding 1 tablespoon oil to cooking water, drain, set aside.
• In a medium saucepan, cook wine over medium heat until about 1/3 has evaporated, add brtoh,mushrooms,salt & garlic powder, simmer 4-5 min, add artichoked & lemon juice, continue simmering 2 minute.
• Mix cornstqrch and water until cornstarch is completely dissolved, add to sauce mixture, stirring constantly, continue cooking 1 min or until thickned.
• Remove from heat, add butter, parsley and basil.
• Arrange cooked pasta on a serving platter and top with chicken and sauce or make individual plates with pasta,chicken & sauce.

CHICKEN PICCATA WITH CAPERS

Steps:

• Halve the chicken pieces horizontally with a sharp knife and flatten them slightly between sheets of plastic wrap. In a large heavy skillet heat 1 tablespoon of the butter and the oil over moderately high heat until the foam subsides and in the fat sauté the chicken pieces, seasoned with salt and pepper, for 1 minute on each side, or until they are cooked through. Transfer the chicken with tongs to a platter and keep it warm, covered loosely. Pour off the fat in the skillet, to the skillet add the remaining 1 tablespoon butter, the wine, and the lemon juice, and bring the mixture to a boil. Stir in the capers, the parsley, and salt and pepper to taste and spoon the sauce over the chicken.

CHICKEN PICCATA WITH MUSHROOMS

Steps:

• Between 2 pieces of plastic wrap flatten chicken breasts to 1/4" thickness.
• Mix together salt,pepper and flour.
• Dredge in mixture; shake off excess flour and set aside.
• Heat butter and oil in large skillet until sizzling.
• Saute breasts app 15 minutes being careful not to overcook.
• Remove from skillet and keep warm in Low oven.
• Add shallot and mushroom* and sauté a few minutes scraping the pan.
• Add remaining ingredients and cook on Med High heat for 5 minutes.
• Return the breasts to the pan and reduce sauce until thickened.
• Meanwhile cook pasta until al dente; drain.
• Place pasta and chicken on serving dish.
• Pour mushroom sauce over both.
• Add more Parmesan cheese and Enjoy!