Chicken Pizzaiola Recipe Giada Food

CHICKEN PIZZAIOLA

Steps:

• Slice chicken breast into cutlets or you can use already sliced store bought cutlets. Season with salt and pepper.
• Dip each cutlet in flour and dredge both sides.
• In a large skillet pan placed over medium heat add butter and a generous splash of extra virgin olive oil.
• Brown chicken cutlets on each side. Remove from the pan and set aside.
• In the same pan add white wine, stir well and simmer for a minute.Add tomato puree (if it looks too thick add some water), basil leaves and simmer on low heat for 5-7 minutes.
• Place chicken cutlets you've previous set aside in tomato sauce, top with mozzarella slices, season oregano. Cover with a lid and simmer for another 5 minutes until cheese melts.
• Serve hot topped with tomato sauce from the pan.

CHICKEN PIZZAIOLA

Steps:

• In a bowl, combine flour, Italian seasoning and salt.
• Coat chicken in flour mixture.
• In large nonstick skillet, heat oil over medium heat.
• Add chicken; cook, turning once, until browned, 3-5 minutes per side.
• Add onion and garlic; cook, stirring often, until softened, for 5 minutes.
• Add mushrooms, wine and parsley and tomato sauce.
• Reduce heat to low and cover. Simmer until chicken is cooked through, about 15 minutes.
• Sprinkle chicken with cheese.
• Cover and cook until cheese is melted, for 3 minutes.
• Top spaghetti with chicken and sauce.

ROMAN-STYLE CHICKEN

Steps:

• Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.
• Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
• If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.

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 PIZZAIOLA

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.
• Heat the oil in a large skillet over medium heat. Season the chicken breasts on both sides with the salt and pepper. Cook the chicken in the hot oil until completely browned, 2 to 3 minutes per side. Transfer the chicken to the prepared baking dish; cover tightly with aluminum foil.
• Place the potatoes and bell peppers in the skillet. Season with oregano, onion powder, and red pepper flakes. Cook and stir until the vegetables soften, 10 to 15 minutes. Add the tomatoes, tomato paste, and chicken broth to the skillet; bring to a boil. Remove from heat and pour over the chicken breasts; tightly cover again with the aluminum foil.
• Bake in the preheated oven until the chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHICKEN PIZZAIOLA

Steps:

• Preheat the oven to 350°F
• Heat the oil in a large ovenproof skillet over medium heat.
• Season the chicken on both sides with the salt and pepper. Saute the breasts until browned on both sides.
• Transfer the chicken to a large plate, and cover. Add the potatoes, onion, peppers, oregano, and pepper flakes to the skillet. Saute for 10 to 15 minutes, until just tender. Add the tomatoes, tomato paste, and broth. Bring it to a boil, and remove from the heat. Add the chicken breasts to the skillet, cover tightly, and place in the oven. Bake for 45 minutes, and serve.