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How To make Sicilian Pasta Salad Piccata
2 c Rotini macaroni, uncooked
1 lb Chicken breasts, boneless
-and skinned 1/2 c Dry white wine
1/2 c Water
1/3 c Olive oil or vegetable oil
2 tb White wine vinegar
2 tb Lemon juice
2 Cloves garlic, minced
1/2 ts Salt
1/4 ts Coarsely ground black pepper
1 1/2 c Thinly sliced sweet red
-pepper, cut in 2-inch -lengths 1/2 c Chopped fresh parsley
1/2 c Sliced green onion
2 tb Capers
Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. In a small saucepan, place chicken breasts; cover with wine and water. Simmer, uncovered, about 20 minutes or until done; discard liquid. Set chicken aside to cool. Cut chicken into strips. In a small bowl, whisk together oil, vinegar, lemon juice, garlic, salt and pepper. In a large bowl, combine pasta, chicken and oil mixture. Add red pepper, parsley, onion and capers; mix thoroughly. Cover; refrigerate. 8 servings
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Giada De Laurentiis Makes Chicken Piccata | Everyday Italian | Food Network
There's never a bad time to make Giada's top-rated Chicken Piccata.
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Chicken Piccata
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 40 min
Prep: 15 min
Cook: 25 min
Yield: 4 servings
Ingredients
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
Directions
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.
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Giada De Laurentiis Makes Chicken Piccata | Everyday Italian | Food Network
KCL - A delicious twist on the classic Sicilian Chicken Piccata
Chef Silverio Pagano from Friend That Cooks shares his twist on a classic, Northern Italian dish. Find the recipe for Sicilian Chicken Piccata on KCLive.tv.
Chicken Piccata
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Sicilian Salad, Italian Potato Salad | Giada De Laurentiis
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Lemon Pasta | Gennaro Contaldo
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Another video in a series of Gennaro’s recipes from Italy, some of which you, the audience, have specifically asked for, and others are Gennaro doing what the Italians do best – sourcing good ingredients and making simple, bold dishes with little effort and time involved.
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How to Make Tiramisu | Gennaro Contaldo | Italian Special
Sausage Pasta | Gennaro Contaldo | Italian Special
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Today I would like to share with you my Cod Fish Piccata Recipe.
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