CHICKEN PICCATA
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
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.
SAUTEED SUGAR SNAP PEAS
Steps:
- Remove and discard the stem end and string from each sugar snap pod.
- Heat the olive oil in a large saute pan over medium-high heat. Add the sugar snap peas, salt and pepper and saute, tossing occasionally for 3 to 5 minutes, until the sugar snap peas are crisp tender.
- Place the sugar snap peas in a serving bowl, sprinkle with sea salt and serve.
GREEN SUGAR SNAP PEAS AND CARROTS WITH FRESH MINT
Provided by Pierre Franey
Categories easy, quick, one pot, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Trim off and discard the tips of the peas.
- Scrape and trim the carrots. Cut the carrots into 1 1/2-inch lengths. Cut the pieces lengthwise into 1/4-inch slices (batons) about 1/4 inch wide. There should be about 1 1/2 cups.
- Bring enough water to a boil in a saucepan to cover the peas and carrots when added. Add the vegetables and cook about 4 minutes, or until they are crisp tender. Drain immediately.
- Return the peas and carrots to the saucepan. Add the butter, mint, salt and pepper. Stir and blend well. Serve immediately.
Nutrition Facts : @context http, Calories 124, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 9 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 6 grams, Sodium 299 milligrams, Sugar 5 grams, TransFat 0 grams
CARROT & SUGAR SNAP SALAD
Sweet, colourful and low-in-fat - this super side even counts towards your five-a-day
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Side dish, Supper
Time 10m
Number Of Ingredients 6
Steps:
- Make the dressing by whisking the hoisin, lime juice and ginger with 2 tbsp cold water.
- In a large bowl, mix the sugar snap peas, carrots and coriander. Pour over the dressing and mix to coat.
Nutrition Facts : Calories 44 calories, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.17 milligram of sodium
SWEET BABY CARROTS
Honey, butter, and brown sugar make these baby carrots irresistible! It may not be the most nutritious recipe, but the carrots turn out so yummy, you won't care!
Provided by Lisa Altmiller
Categories Side Dish Vegetables Carrots
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Place the carrots into a large pot and cover with salted water. Bring to a boil over high heat until tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
- Return the pot to the stove; reduce the heat to medium-low. Melt the butter in the pot. Stir in the honey and brown sugar; add the carrots and stir until evenly coated; cook another 5 minutes
Nutrition Facts : Calories 401.7 calories, Carbohydrate 50.7 g, Cholesterol 61 mg, Fat 23.3 g, Fiber 3.2 g, Protein 1.4 g, SaturatedFat 14.6 g, Sodium 249.1 mg, Sugar 44.9 g
CARROTS WITH SUGAR SNAP PEAS
With a mild hint of cumin, these veggies from Linda Foreman of Locust Grove, Oklahoma can go with just about any dish. And because they're so colorful, they'll perk up any plate!
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, saute carrots in butter for 2 minutes. Add the broth, sugar, salt and pepper. Cover and cook for 2-5 minutes or until carrots are crisp-tender. , Add peas and cumin. Cook and stir 3-4 minutes longer or until peas are crisp-tender.
Nutrition Facts :
LEMON CHICKEN WITH SUGAR SNAP PEAS
Rustle up this midweek stir-fry that rivals any takeaway. The tangy sauce is flavoured with Chinese five-spice and lots of ginger
Provided by Jennifer Joyce
Categories Main course
Time 30m
Number Of Ingredients 12
Steps:
- In a small bowl, mix together all the sauce ingredients except the lemon slices, then set aside.
- Heat a wok with the 2 tbsp oil. Season the chicken and sprinkle with the five-spice and flour. Shake off the excess, brown in batches, then remove from the pan. Add the remaining 1 tsp oil and the ginger, and sizzle for 1 min. Add the sugar snap peas and the chicken. Toss for a few mins, then add the sauce and lemon slices. Keep tossing for 2-3 mins or until the chicken is cooked through and the sauce is thick. Serve with the spring onions sprinkled over.
Nutrition Facts : Calories 308 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 10 grams sugar, Fiber 2 grams fiber, Protein 34 grams protein, Sodium 0.9 milligram of sodium
SUGAR SNAP PEA AND CARROT SAUTE
Make and share this Sugar Snap Pea and Carrot Saute recipe from Food.com.
Provided by pedspeech
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat a large nonstick skillet over medium-high heat.
- Coat pan with cooking spray.
- Add sugar snap peas and carrot, saute 3 minutes or until crisp-tender.
- Remove from heat, stir in remaining ingredients.
BUTTERED SNAP PEAS AND CARROTS
Serve this colorful side with our Apricot-Bourbon Glazed Ham as part of your Easter feast -- or any sunny spring celebration.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 5
Steps:
- In a large straight-sided skillet, bring 1/2 cup water to a simmer over medium. Add carrots, cover, and cook 3 minutes. Add snap peas, cover, and cook until vegetables are crisp-tender, about 4 minutes. Add butter and cook, stirring, until butter melts and coats vegetables. Season with salt and pepper. To serve, sprinkle with chives.
Nutrition Facts : Calories 105 g, Fat 3 g, Fiber 5 g, Protein 3 g, SaturatedFat 2 g
SKILLET-GLAZED BABY CARROTS AND SUGAR SNAP PEAS
Categories Vegetable Side Sauté Low Fat Quick & Easy Pea Carrot Spring Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 5
Steps:
- Cook carrots in large saucepan of boiling salted water 2 minutes. Add peas; cook until carrots and peas are crisp-tender, about 2 minutes longer. Drain. (Can be made 1 day ahead. Cover and chill.)
- Melt butter in skillet over medium heat. Add vegetables; sauté to coat. Mix broth and cornstarch in small bowl add to skillet. Sauté until vegetables are heated through and liquid thickens, about 1 minute. Season with salt and pepper.
CHICKEN AND SUGAR SNAP PEA SAUTE
Adapted from the Culinary Institute of America. A family favorite that I have tweaked for our tastes. A great light summer supper!! This is also very tasty with shrimp in lieu of the chicken.
Provided by jbe467
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a nonstick skillet, heat 1/3 of oil over high heat.
- Add peas and stir fry until bright green, 2-3 minutes.
- Remove from pan and set aside in bowl.
- Place flour in shallow pan.
- Cut chicken into 1x2 inch strips or bite size pieces (strictly preference here), season with salt and pepper and dredge in flour, shaking off excess.
- Discard leftover flour.
- In same skillet, heat remaining oil over high heat.
- Add chicken and cook, stirring, until lightly browned, about 4 minutes.
- Transfer chicken to bowl with peas.
- Add chicken broth and garlic to skillet and cook until reduced by half, about 5-7 minutes.
- Reduce heat to medium and return chicken and peas to skillet.
- Cook until just heated through.
- Add parsley, juice and zest.
- Adjust seasoning with salt and pepper.
- Substitution Suggestions: I use a bag of frozen sugar snaps, or a bag of frozen stir fry veggies.
- Any of your favorite veggies would do.
- This also goes well with rice.
ONE-PAN CHICKEN AND POTATOES WITH SNAP PEAS
Make our One-Pan Chicken and Potatoes with Snap Peas dish for a hearty entrée. Explore this One-Pan Chicken and Potatoes with Snap Peas recipe today!
Provided by My Food and Family
Categories Vegetable Recipes
Time 50m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat oven to 425°F.
- Cover rimmed baking sheet with foil; spray with cooking spray. Toss potatoes with 2 Tbsp. dressing; spread onto half the prepared baking sheet.
- Place chicken on other side of baking sheet. Reserve 1 Tbsp. of the remaining dressing for later use; brush remaining dressing onto chicken.
- Bake 25 to 30 min. or until chicken is done (165ºF).
- Combine peas with reserved dressing; toss with potatoes. Place next to chicken on baking sheet. Bake 2 to 3 min. or until peas are crisp-tender.
- Sprinkle with cheese.
Nutrition Facts : Calories 300, Fat 12 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 105 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 25 g
CHICKEN PICCATA SAUTÉED SUGAR SNAP PEAS & BABY CARROTS
Steps:
- Pound the chicken breasts between two sheets of waxed paper season with salt and pepper. Pour the flour into a pie plate and season with salt and pepper. Dredge the chicken in seasoned flour and shake off excess. Half fill a stockpot with water and bring to a boil. Add the chicken base and stir. Cook the pasta in the seasoned water until al dente. Preheat the oven to 250 degrees F. As the pasta is cooking, melt 2 tablespoons of butter in a large skillet over medium-high heat, add 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, use tongs to turn and cook another 3 minutes. Remove and transfer to the oven. 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. Cook on each side for 3 minutes and transfer to the oven. Add the lemon juice, 4 lemon slices, stock (or wine) and capers to the skillet. Bring to boil, scraping up brown bits from the pan. (If you are using wine instead of stock and cooking on a gas range, the sauce may flambé so be careful.) Return the chicken to the pan, add the artichoke hearts and simmer for 5 minutes. Remove chicken to a warmed platter. Add remaining 2 tablespoons butter to the sauce and whisk vigorously. Pour sauce over chicken Remove the strings from the snap peas. Bring a 2 1/2-quart saucepan half-filled with salted water to a boil over medium heat. Add the carrots and cook for 3 minutes. Add the sugar snap peas and cook another 3 minutes. Drain and shock the vegetables in an ice bath to stop the cooking and set the color. Drain and reserve. Melt the butter in a medium skillet over medium heat. Add the drained vegetables and sauté for 2 to 3 minutes or until crisp-tender. Season to taste with salt and pepper.
More about "chicken piccata sautÉed sugar snap peas baby carrots recipes"
CHICKEN WITH SUGAR SNAP PEAS RECIPES - RECIPES | THE …
From therecipeshome.com
BUTTER PEAS AND CARROTS - COPYKAT RECIPES
From copykat.com
THAI PEANUT NOODLES (+ HOMEMADE PEANUT SAUCE!)
From averiecooks.com
CHICKEN & SUGAR SNAP PEA STIR-FRY - WILLIAMS-SONOMA …
From blog.williams-sonoma.com
SAUTEED SUGAR SNAP PEAS - BEYOND THE CHICKEN COOP
From beyondthechickencoop.com
CHICKEN PICCATA RECIPE | BON APPéTIT
From bonappetit.com
4.7/5 (226)Author Chris MoroccoServings 4Total Time 25 mins
- Slice chicken breasts in half crosswise into 4 cutlets and lightly pound each piece between sheets of plastic wrap until an even thickness (about ½" thick or less). Season lightly with salt. Place flour in a medium shallow bowl. Working one at a time, place cutlets in bowl and toss to coat in flour. Knock off excess flour and transfer to a plate.
- Heat 2 Tbsp. oil in a large skillet over medium-high. Working in batches if needed to avoid overcrowding the pan, cook cutlets, without moving them, until deeply browned underneath, about 2 minutes. Turn over and cook on the other side just until chicken is nearly cooked through, about 30 seconds. Transfer to a clean plate.
- Add garlic and remaining 1 Tbsp. oil to the skillet and cook, stirring often and reducing heat if needed to keep garlic from scorching, until golden brown, about 2 minutes. Add wine and capers and cook, swirling pan and scraping up any browned bits stuck to the bottom of skillet, until liquid is almost completely evaporated, about 3 minutes. Add ½ cup water, followed by the butter. Swirl pan vigorously while butter melts to help it form an emulsion with water, about 1 minute.
- Return chicken to skillet and simmer until chicken is cooked through and sauce is thick enough to coat a spoon, about 2 minutes. Remove from heat and stir lemon juice into sauce; season with salt. Transfer chicken and sauce to a platter and top with parsley; serve with lemon wedges.
A BETTER CHICKEN PICCATA | RECIPETIN EATS
From recipetineats.com
5/5 (54)Category MainsCuisine American-Italian, WesternCalories 358 per serving
- Cut each breast into 3 pieces. Then place between 2 pieces of cling wrap or paper and pound to 1/2 cm / 0.2" thickness.
- Pour out and discard excess fat in skillet, then give it a quick wipe with paper towels (no need to clean thoroughly).
CHICKEN STIR FRY WITH SNAP PEAS AND CARROTS - SKINNYTASTE
From skinnytaste.com
5/5 (6)Total Time 30 minsCategory DinnerCalories 179 per serving
- Combine soy sauce, lime juice, water and cornstarch in a small bowl, mix together and set aside.
- When the wok is very hot, add half of the oil, then add the chicken. Stir fry, stirring occasionally until the chicken is cooked through and browned, about 3-4 minutes.
BABY BEETS. BABY CARROTS AND SUGAR SNAP PEAS SALAD
From harvesttotable.com
CARROT, SNOW PEA & CHICKEN STIR-FRY - EATINGWELL.COM
From eatingwell.com
SESAME SNAP PEAS WITH CARROTS & PEPPERS - EATINGWELL
From eatingwell.com
RECIPE: CHICKEN AND SNAP PEA STIR-FRY | KITCHN
From thekitchn.com
THE MOST DELICIOUS SUGAR SNAP PEAS RECIPE (MADE IN 5 MINUTES)
From imhungryforthat.com
21 WAYS TO USE SUGAR SNAP PEAS - TASTE OF HOME
From tasteofhome.com
CHICKEN PICCATA RECIPE (READY IN 30 MINUTES) - SIMPLY RECIPES
From simplyrecipes.com
CHICKEN SNAP PEA STIR-FRY | COOKTORIA
From cooktoria.com
SAUTéED CARROTS AND SUGAR SNAP PEAS | CANADIAN LIVING
From canadianliving.com
QUICK-BRAISED FRESH CARROTS AND SUGAR SNAP PEAS RECIPE - THE …
From thespruceeats.com
20 BEST SUGAR SNAP PEAS RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
CHICKEN WITH ASPARAGUS AND SNAP PEAS RECIPE | WILLIAMS SONOMA …
From blog.williams-sonoma.com
ROASTED CARROTS AND SNAP PEAS RECIPE | MYRECIPES
From myrecipes.com
BEST CHICKEN PICCATA SAUTÉED SUGAR SNAP PEAS BABY CARROTS RECIPES
From alicerecipes.com
SAUTéED BABY CARROTS WITH GARLIC - THE DINNER-MOM
From dinner-mom.com
10 BEST CHICKEN WITH PEAS AND CARROTS RECIPES | YUMMLY
From yummly.com
CHICKEN PICCATA SAUTÉED SUGAR SNAP PEAS BABY CARROTS FOOD
From homeandrecipe.com
51 SPRING PASTA RECIPES—LIKE CARROT GNOCCHI BECAUSE WHO TF …
From msn.com
BABY CARROTS AND SUGAR SNAP PEAS | GIANT FOOD - STOP & SHOP
From recipecenter.giantfood.com
EMERIL LAGASSE’S SAUTEED CARROTS WITH SUGAR SNAP PEAS AND SHALLOTS
From kellyandryan.com
HOW TO COOK SUGAR SNAP PEAS (PERFECT EVERY TIME!)
From minimalistbaker.com
SAUTéED SUGAR SNAP PEAS RECIPE - HOW TO COOK SUGAR SNAP PEAS
From thepioneerwoman.com
SAUTEED SUGAR SNAP PEAS - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
CHICKEN PICCATA - ONCE UPON A CHEF
From onceuponachef.com
4-INGREDIENT SOY GLAZED SUGAR SNAP PEAS RECIPE - THE MOM 100
From themom100.com
A VERMONT INNKEEPER'S COLLECTION OF SEASONAL VINTAGE RECIPES ...
From vintagekitchen.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love