Chicken piccata or tetrazinni........ of you lovely ladies know a good recipe or two for these dishes ??
Happens to be two of my girlfriends favorite dishes and I was wanting to cook them for her but I don't have any good recipes.
Answers:
Chicken Piccata Recipe
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 10 minutes
Yield: 4 servings
4 (6-ounce) chicken breasts
2 cups all-purpose flour, seasoned with salt and pepper
1/4 cup olive oil
1/4 cup lemon juice
2 cups chicken stock
1 tablespoon capers
1/3 cup unsalted sweet cream butter
Dust the chicken breasts with the seasoned flour; shake of any excess. Heat the olive oil in a heavy sided medium saute pan over medium heat and then add the chicken breasts. Saute until golden brown on both sides. Once the chicken breasts are browned, drain the oil and add the lemon juice, chicken stock, and capers to the pan with the chicken. Reduce for about 5 minutes, turning the chicken breasts halfway through. The chicken is done when it is firm to the touch. Turn off the heat and add the butter, stirring until melted. Put 1 chicken breast on each of 4 plates and drizzle with remainder of the sauce.
Chicken Tetrazzini Recipe
Difficulty: Medium
Prep Time: 35 minutes
Cook Time: 1 hour
Yield: 6 to 8 servings
9 tablespoons butter
2 tablespoons olive oil
4 boneless skinless chicken breasts
2 1/4 teaspoons salt
1 1/4 teaspoons freshly ground black pepper
1 pound white mushrooms, sliced
1 large onion, finely chopped
5 cloves garlic, minced
1 tablespoon chopped fresh thyme leaves
1/2 cup dry white wine
1/3 cup all-purpose flour
4 cups whole milk, room temperature
1 cup heavy whipping cream, room temperature
1 cup chicken broth
1/8 teaspoon ground nutmeg
12 ounces linguine
3/4 cup frozen peas
1/4 cup chopped fresh Italian parsley leaves
1 cup grated Parmesan
1/4 cup dried Italian-style breadcrumbs
Preheat the oven to 450 degrees F.
Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl.
Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken.
Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.
Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.
Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.
Other Answers:
Make the Light Version- lowfat yogurt, etc. Much healthier...You will be making this once a week once she tastes this!
INGREDIENTS:
8 ounces lowfat plain yogurt
4 boned and skinned chicken breast halves
1/2 cup all-purpose flour
1 teaspoon paprika
salt and pepper to taste
1 tablespoon olive oil
1 teaspoon margarine
1 1/2 tablespoons lemon juice
1 cup white vermouth
2 cloves garlic, minced
1/2 cup lemon juice
1/2 cup water
capers, to taste
------------------------------...
DIRECTIONS:
Coat chicken with yogurt, cover, and refrigerate at least 2 hours, preferably overnight.
In a bowl, stir together flour, paprika, salt, and pepper.
Heat oil, margarine, and 1 1/2 tablespoons lemon juice in skillet over medium heat.
Swish chicken in flour mixture. Place chicken in skillet; cook, turning to brown both sides, about 15 minutes. Remove chicken to a plate, and keep warm (put in oven at 250)
Pour vermouth into skillet, and scrape brown bits with a wooden spoon. Stir in garlic, 1/4 cup lemon juice, water, and capers. Cook until reduced by half.
Return chicken to the pan, and simmer 3 minutes.
Serve with white wine- Pinot Grigio is good with this one...
Source(s):
allrecipes.com has other versions if you want to add mushrooms, peppers, or use full fat yogurt...enjoy!
Two 5 star recipes from allrecipes.com
Chicken Piccata II
INGREDIENTS:
2 skinless, boneless chicken breasts
1/2 egg
1 tablespoon and 1-1/2 teaspoons lemon juice
2 tablespoons all-purpose flour
1/8 teaspoon garlic powder
1/8 teaspoon paprika
2 tablespoons butter
1 teaspoon chicken bouillon powder
1/4 cup boiling water
------------------------------...
DIRECTIONS:
In a small bowl, beat the egg together with 1 tablespoon of the lemon juice. Set aside.
In a shallow bowl or dish mix together the flour, garlic powder and paprika. Dip the chicken in the egg/lemon mixture, then in the seasoned flour.
In a large skillet, melt butter/margarine and brown the coated chicken pieces.
Dissolve the bouillon in the boiling water, then add the remaining 2 tablespoons of lemon juice. Pour liquid into skillet. Cover and let simmer for 20 minutes, turning chicken pieces after 10 minutes, until chicken is tender. Garnish as desired and serve.
Chicken Tetrazzini
INGREDIENTS:
1-1/2 ounces spaghetti, broken into pieces
1/3 (10.75 ounce) can condensed cream of mushroom soup
1 ounce shredded Cheddar cheese
1/2 cup and 1 tablespoon and 2 teaspoons shredded boiled chicken breast meat
1-1/2 ounces sauteed mushrooms
1/8 (4 ounce) jar sliced pimento peppers, drained
3 tablespoons and 1/2 teaspoon reserved chicken broth
------------------------------...
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of salted water to a boil. Add uncooked spaghetti (broken into thirds) to the pot and cook for 8 to 10 minutes or until al dente. Drain and set aside.
In a large saucepan, heat soup over low heat. Add shredded cheese (reserve some for topping) and stir together. Then add the cooked shredded chicken, mushrooms, pimento peppers and cooked spaghetti and stir all together. Add enough of the reserved broth to make it 'sloppy' and mix all together.
Pour mixture into a 9x13 inch baking dish. Sprinkle reserved shredded cheese on top and bake in the preheated oven for 25 to 35 minutes or until bubbly.
Source(s):
Allrecipes.com
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