Chicken Picado Recipes

CHICKEN PICCATA - GIADA DE LAURENTIIS

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.

LEMON CHICKEN PICCATA

Steps:

• Preheat oven to 200 degrees F (95 degrees C). Place a serving platter into the oven to warm.
• Season the chicken breast pieces with salt and pepper and dredge them in flour. Shake off excess flour. Heat the vegetable oil in a skillet; pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side. Work in batches and do not crowd skillet, adding oil as needed . Place the chicken pieces onto the warmed platter in the oven. When finished with all the chicken, drain most of the oil from the skillet, leaving a thin coating on the surface of the pan.
• Cook and stir the minced garlic in the skillet until fragrant, about 20 seconds. Pour in the chicken broth. Scrape and dissolve any brown bits from the bottom of the skillet. Stir in the lemon slices and bring the mixture to a boil. Let cook, stirring occasionally, until the sauce reduces to about 2/3 cup, 5 to 8 minutes. Add the lemon juice and capers; simmer until the sauce is reduced and slightly thickened, about 5 minutes more. Drop the butter into the skillet and swirl it into the sauce by tilting the skillet until the butter is melted and incorporated. Add the parsley; remove from heat and set aside.
• Arrange the chicken medallions on serving plates and spoon sauce over each portion to serve.

MY BEST CHICKEN PICCATA

Steps:

• Mix flour, salt, and black pepper in a bowl. Dredge the chicken breast pieces in the seasoned flour to coat; tap off excess flour.
• Melt butter in a skillet over medium heat until hot but not starting to brown. Pan-fry coated chicken breast pieces in the hot butter until golden brown, the juices run clear, and the chicken is no longer pink inside, about 10 minutes. Turn the chicken pieces often. Remove chicken from skillet and keep warm.
• Pour white wine into the skillet and scrape pan to dissolve any browned bits of food on the bottom. Mix in lemon juice, reduce heat to low, and simmer until sauce is slightly thickened, about 10 minutes. Stir often. Stir capers into sauce and place chicken back into skillet, turning to coat with sauce.
• To serve, transfer chicken to a serving platter, top with sauce, and garnish with lemon slices and fresh parsley.

CHICKEN PICADO

Steps:

• Heat oil in large skillet over medium-high heat. Add onion and bell peppers; cook 5 minutes or until crisp-tender. Add chicken; cook 5 minutes or until no longer pink in centers, stirring several times.
• Stir in undrained tomatoes and black pepper. Bring to a boil. Reduce heat to low; simmer, uncovered, 5 minutes. Serve chicken mixture over rice with refried beans.

CHICKEN PICADO (LIKE CARLOS O'KELLY'S)

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.

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.