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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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How To make Sicilian Pasta Salad Piccata's Videos
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.
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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Italians are masters at transforming simple, everyday ingredients into dishes that are quick, healthy and satisfying. In Everyday Italian, Chef Giada De Laurentiis shares updated versions of the homey recipes she grew up with in her Italian family. She'll show you easy dishes that are perfect for every occasion: a weeknight meal, entertaining a crowd or a cozy dinner for two. Buon appetito!
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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
My Favorite Italian Pasta
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AGLIO E OLIO
8oz pasta
4tbs olive oil
2tbs butter
1.5tsp red chile flakes
2tbs garlic (sliced)
3tbs parsley (chopped)
Salt + Lemon Juice
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Chicken Piccata a velvety zingy lemon butter chicken with capers - Recipe by www.recipe30.com
A velvety zingy lemon butter chicken with capers
For full recipes click recipe30.com
The word Piccata means larded, although an Italian word, this dish originated not in Italy but rather in US. It resembles Sicilian cooking style with Northern Italian influences. Irrespective of its origin, I'm yet to find anyone who didn't exclaim gasps of food-joy whilst eating this succulent buttery lemony chicken dish.
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Chicken Piccata with a Parmesan Crust made with thighs
This version of chicken Picatta is made with juicy chicken thighs covered in a Parmesan crust. It's a higher level lemon chicken. The word Piccata means “larded”, although an Italian word, this chicken piccata dish originated not in Italy but rather in US. It resembles Sicilian cooking style with Northern Italian influences. Irrespective of its origin, I’m yet to find anyone who didn’t exclaim gasps of food-joy whilst eating this succulent buttery lemony chicken dish. Enjoy Chicken Piccata!
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PASTA PUTTANESCA - Original Italian recipe
Pasta puttanesca is one of the most famous (and loved) Italian pasta dish. The origins of this dish are disputed between Lazio and Campania: in fact the versions are multiple as well as the legends about its origin. But there are some keystone: we do use spaghetti and a sauce made with canned peeled tomatoes, capers, garlic, dries chili pepper, olives and – in Lazio region – anchovies fillets too. Puttanesca pasta is a tasty and rich dish: you’ll love it!
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★ INGREDIENTS (4 servings)
Spaghetti 320 g
Canned peeled tomatoes 800 g
Capers in salt 10 g
Parsley 1 sprig
Anchovies fillets in olive oil 25 g
Gaeta olives (or black pitted olives) 100 g
Garlic 3 cloves
Dried chili pepper 2
Extra-virgin olive oil 30 g
Fine salt to taste
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