Microwave Chicken Piccata Food

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CHICKEN PICCATA PASTA



Chicken Piccata Pasta image

I came up with this recipe while contemplating what to do with leftover chicken. It turned out so good, I had to post it to preserve it. I didn't add all of the cooked pasta to the pan so I could preserve some for kids, and because I like a lot of sauce to cover my noodles.

Provided by Cook4_6

Categories     European

Time 30m

Yield 8 serving(s)

Number Of Ingredients 14

16 ounces thin spaghetti
2 -3 cups chicken, cooked and sliced
14 1/2 ounces chicken stock
6 tablespoons butter
2 tablespoons olive oil
1 cup dry white wine
6 tablespoons lemon juice
1/2 cup capers, drained
14 1/2 ounces artichoke quarters in water
1/2 cup half-and-half, fat free
4 tablespoons all-purpose flour
5 ounces spinach, fresh baby
1/4 cup parmesan cheese, shredded
1/4 cup parsley, fresh chopped

Steps:

  • Cook pasta as directed on the package, set aside.
  • While cooking, heat the chicken stock in the microwave to warm, add the chicken and set aside.
  • Melt butter and oil in a large skillet/sauce pan.
  • Add wine and lemon juice and bring to a boil, reduce heat and return to simmer.
  • Add artichoke quarters, capers, broth and chicken.
  • Slowly bring back to boil.
  • Mix half and half and flour until smooth, add to boiling sauce to thicken.
  • Remove from heat, then add spinach and noodles, toss.
  • Top with parsley and parmesan.
  • Serve immediately.

EASY CHICKEN PICCATA WITH ITALIAN FRIED POTATOES



Easy Chicken Piccata With Italian Fried Potatoes image

I altered a breaded chicken recipe I was told by a co-worker to what I knew of chicken piccata. I add the potatoes as a side. The meal goes well with steamed peas seasoned with basil

Provided by Travel-n-cook

Categories     One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb boneless skinless chicken cutlet (4 breasts)
1 cup flour (1 bowl, about 1 cup)
1 1/2 tablespoons butter
1 teaspoon parsley
1/2 teaspoon garlic powder
2 tablespoons sauterne (white, dry)
1 teaspoon lemon juice
4 large russet potatoes
1/3 cup olive oil
fresh thyme
fresh rosemary
oregano
basil
black pepper
sea salt

Steps:

  • Wash chicken cutlets and pat dry with paper towels.
  • Pour flour into bowl (around 1 cup) and season with oregano, basil, and a bit of black pepper. Mix together.
  • Dredge chicken cutlets in flour until all surfaces are completely covered, then shake off excess.
  • Coat frying pan with olive oil and cook chicken cutlets over medium heat until both sides are golden brown.
  • When chicken is almost ready, place 1-1/2 tablespoons of butter with 1 teaspoon of parsley in tea cup or small glass bowl in the microwave for about 90 seconds.
  • Add 1/2 teaspoon of garlic powder, 1 teaspoon a lemon juice, 2 tablespoons of sauterne, and a bit of sea salt to butter and stir together.
  • When chicken is golden brown, add butter mixture over the cutlets as evenly as possible.
  • When most of butter mixture is absorbed into chicken or dissapates, place the cutlets onto a baking sheet (covered with cooking spray) and place them in oven at 400 degrees for about 10-15 minutes.
  • Clean 4 large russet potatoes.
  • Slice potatoes into 16 slices each.
  • Place potatoes slices into large bowl and coat with the olive oil.
  • Add fresh thyme, rosemary, oregano, basil, black pepper, and sea salt to you desired degree.
  • Mix the contents of the bowl together so the seasonings are coated onto the potatoes with the olive oil.
  • Place mixture on baking sheet and cook for around 30-40 minutes at 400 or until potatoes start to brown and get slightly crispy. Test with fork to make sure the potatoes have softened inside.

Nutrition Facts : Calories 596.7, Fat 22.9, SaturatedFat 5.4, Cholesterol 11.4, Sodium 61.6, Carbohydrate 88.7, Fiber 9, Sugar 3, Protein 10.8

CHICKEN PICCATA



Chicken Piccata image

For dinner this week, make Giada De Laurentiis' famous Chicken Piccata recipe, a comforting Italian classic made with lemon, butter and capers.

Provided by Giada De Laurentiis

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped

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 PICADO (LIKE CARLOS O'KELLY'S)



Chicken Picado (Like Carlos O'kelly's) image

Thank you to Chad Agler from Topeka, Kansas Very delicious Mexican dish. I haven't tried this. Posted for a request.

Provided by adopt a greyhound

Categories     < 60 Mins

Time 1h

Yield 4 , 4 serving(s)

Number Of Ingredients 17

32 ounces chicken, boneless breasts
1 tomatoes, Diced very thin, drained (save juice)
6 green onions, sliced very very thin separate onion and scallions (you will use both)
1 green bell pepper, small, diced very thin
16 ounces monterey jack cheese, Shredded
8 ounces sour cream
1/2 cup butter
1/4 cup butter
1/4-1/2 teaspoon salt
1/4 teaspoon pepper
1 cup milk
1/4-1/2 teaspoon salt
1/4 teaspoon pepper
1 cup milk
1 1/2 teaspoons fresh garlic, minced
2 teaspoons cornstarch, mixture to thicken sauce (2 Tsp. cornstarch with 2 Tsp. water mixed)
3 small tortillas (per person)

Steps:

  • Preheat oven to 350 degrees
  • Prepare Sauce:
  • Combine milk, 1 stick of butter, salt, pepper, minced garlic & sour cream in skillet over medium to medium low heat.
  • Stir and heat till sauce starts to boil. Transfer sauce to Blender and Puree sauce till smooth. Transfer back to skillet and Continue to heat till boiling.
  • Add cornstarch mixture and stir till thickened. Add tomato juice from diced tomatoes and stir. Transfer back to blender to Puree. Cover and set aside.
  • Prepare Chicken
  • Slice chicken into pieces no bigger than 1"
  • Melt ½ stick of butter in skillet over medium heat, Sauté green onions and chicken. Add water and butter to ensure chicken does not crisp or get dry.
  • For best results lower temperature, cover and cook slowly. Cook till chicken is completely white.
  • Bake The Picado
  • On oven safe plates, arrange chicken without allowing pieces to touch each other. (this may take several plates).
  • Cover chicken with Picado sauce (3/4 covered)
  • Cover entire mixture with heavy layer of Monterey Jack Cheese and Sprinkle diced tomatoes and scallions (green part of green onions sliced thin) over top of cheese.
  • Bake in oven at 350 until all cheese is melted completely.
  • Remove from oven just before it begins to turn a light golden color.
  • Cheese still needs to be white.
  • Prepare tortillas during baking (warm in microwave by placing wax paper between each tortilla stacked on a microwave safe plate for 1 - 3 minutes on high - covered)
  • Serve fresh and hot from oven.
  • Each tortilla should contain 2 - 4 Tsp of Picado
  • Add any desired toppings (guacamole, Tomatoes, lettuce, salsa, etc.)
  • Many people love this without any additional toppings.
  • Roll tortillas and eat.
  • Best if served with refried beans (with sausage) and Spanish Rice.

THE PAMPERED CHEF'S CHICKEN PICCATA PASTA



The Pampered Chef's Chicken Piccata Pasta image

Make and share this The Pampered Chef's Chicken Piccata Pasta recipe from Food.com.

Provided by gailanng

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

1 1/4 lbs boneless skinless chicken breasts
2 tablespoons olive oil, divided
1 1/2 tablespoons lemon pepper, rub
3 (14 ounce) cans 33% reduced-sodium chicken broth (about 6 cups)
1/2 medium onion
12 ounces uncooked angel hair pasta
1 lemon
2 ounces cream cheese, softened (I use 4 ounces,must be very soft)
1 (14 ounce) can quartered artichoke hearts in water, drained
1/4 cup cups capers, drained and rinsed
chopped fresh parsley
grated fresh parmesan cheese

Steps:

  • Cut chicken into 1-in. pieces. Combine chicken, 1 tablespoon of the oil and rub in a large bowl; toss to coat. Heat remaining oil in a skillet over medium-high heat 1-3 minutes or until shimmering. Add chicken to hot skillet; cook and stir 10 minutes or until chicken is golden brown and centers are no longer pink. Remove chicken from skillet; set aside.
  • Meanwhile, pour broth into bowl, cover and microwave HIGH 8-10 minutes or until broth comes to a boil. On clean cutting board, chop onion. Add onion to skillet; cook 10-20 seconds or until onion is and fragrant. Carefully add broth and pasta to Skillet; cook, uncovered, 7-8 minutes or until pasta is tender, stirring occasionally.
  • Zest lemon to measure 1 tablespoon. Juice lemon to measure 2 tablespoons. Add zest, juice and cream cheese to skillet; stir until cream cheese is fully incorporated. Add chicken and artichokes to skillet. Cook, covered, 1-2 minutes or until heated through. Remove from heat; stir in capers. Garnish with parsley and Parmesan cheese, if desired.
  • Cook's Tip: To substitute Lemon Pepper Rub, in Step 1, toss chicken with 1 teaspoon each salt and coarsely ground black pepper. In Step 2, add 2 pressed garlic cloves to onion; cook as directed. In Step 3, increase lemon juice to 3 tablespoon.

MICROWAVE CHICKEN PICCATA RECIPE



Microwave Chicken Piccata Recipe image

Juicy chicken cutlets with all the bright, briny flavors of classic piccata are possible without a stove-all you need is a microwave.

Provided by Nick Kindelsperger

Time 12m

Yield Serves 2

Number Of Ingredients 10

8 ounces asparagus, trimmed, cut in half lengthwise
4 (1/4-inch-thick) chicken cutlets (about 12 ounces)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice
6 thin slices lemon
2 teaspoons drained capers
2 tablespoons chilled unsalted butter, cut into cubes
1 tablespoon coarsely chopped parsley
An 8x8-inch microwave-proof baking dish

Steps:

  • Arrange asparagus in an even layer in baking dish. Season chicken on both sides with salt and pepper, then arrange in an even layer over asparagus. Pour lemon juice over and top with lemon slices and capers.
  • Cover with plastic wrap, poke a small hole in the center, and microwave on high 2 minutes. Remove from microwave, flip and rotate chicken pieces, re-wrap, and microwave on high another 2 minutes. Pierce chicken with a paring knife; if juices don't run clear, continue microwaving at 10-second intervals.
  • Transfer chicken, asparagus, and lemon slices to a serving platter; immediately whisk butter into liquid in baking dish until melted. Stir in parsley, then pour over chicken to serve.

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