Texastwostepchickenpicante Recipes

CREAMY CHICKEN PICCATA RECIPE BY TASTY

Steps:

• Butterfly each chicken breast. Lay a piece of parchment paper on top and pound to about ¼ inch (6 mm) thick. Season generously on both sides with salt and pepper.
• Cut each breast in half lengthwise so you have 4 pieces of chicken.
• Add the flour to a wide, shallow dish. Dredge each piece of chicken in flour, shaking off the excess.
• Heat the olive oil in a large skillet over medium heat. Fry the chicken until golden brown, about 3-4 minutes per side. Remove the chicken from the pan and set aside.
• Pour the white wine into the pan and cook until reduced by half, about 1 minute.
• Add the butter, garlic, and capers and cook until fragrant, about 2 minutes.
• Stir in the lemon juice and chicken stock and cook for 5 minutes, until the sauce has slightly thickened.
• Stir in the cream, then return the chicken to the pan.
• Sprinkle with the parsley and turn the chicken to coat in the sauce. Simmer for 2 minutes, until the sauce thickens slightly, then remove from the heat.
• Serve the chicken and sauce over angel hair pasta.
• Enjoy!

EASY CHICKEN PICCATA RECIPE BY TASTY

Steps:

• Butterfly the chicken breast and pound it thin. Salt and pepper to taste.
• Dredge each piece in flour, shaking off the excess.
• In a skillet over high heat, melt three Tbsp. butter, and brown the chicken, the browner and crispier the better, 3-5 minutes on each side.
• Remove chicken from the skillet, and, in the same pan, add chicken stock, lemon, and capers.
• Boil until the sauce reduces by ⅓, and return the chicken to the skillet.
• Spoon sauce over the chicken several times.
• Serve immediately, with the remaining sauce poured over the chicken.
• Enjoy!

CHICKEN PICANTE

Steps:

• Place chicken in a greased shallow 2-qt. baking dish. In a small bowl, combine the picante sauce, brown sugar and mustard; pour over chicken. , Bake, uncovered, at 400° for 30-35 minutes or a thermometer reads 170°. Serve with rice if desired.

CLASSIC CHICKEN TETRAZZINI

Steps:

• In a large non-skillet, saute the tenderloins. Salt and pepper to taste. Add the mushrooms, red bell peppers and yellow bell peppers and cook until vegetables are tender.
• Cook the spaghetti according to package directions. Drain and set aside.
• In a large saucepan, melt the butter or margarine and blend in flour. Gradually stir in the chicken broth and half-and-half. Cook over medium low heat, stirring constantly, until the sauce begins to thicken. Add garlic salt and ground black pepper to taste. Blend in the Swiss and Parmesan cheeses and continue heating, stirring constantly, until the cheeses melt.
• Stir in the chicken/vegetable mixture and heat thoroughly. Toss with the cooked pasta and top with grated Parmesan cheese, if desired.

TEXAS TWO-STEP CHICKEN PICANTE

Steps:

• Mix sauce, sugar and mustard.
• Place chicken in 2 quart shallow baking dish.
• Pour picante sauce mixture over chicken.
• Bake at 400°F for 20 minutes or until chicken is done. Serve with rice.

TEXAS 2-STEP CHICKEN PICANTE

Steps:

• Put chicken in a 2 qt.
• shallow baking dish.
• Mix picante, sugar& mustard.
• Pour over chicken.
• Bake@ 400 for 25 minutes.
• Serve w/ rice.

SALSA PICANTE

Steps:

• Combine tomatoes, chile pepper, garlic, lime juice, and salt in a food processor; process for about 10 seconds. Add cilantro and pulse until it's chopped in small bits.

ROBERTO'S CHICKEN PICCANTE

Steps:

• Season the chicken all over with 1/2 teaspoon of the salt. Spread the flour on a rimmed plate, and dredge the chicken in flour, tapping off the excess. Heat the olive oil in a large cast-iron skillet over medium-high heat. When the oil is hot, add the chicken and brown on all sides, about 8 to 10 minutes in all.
• Once the chicken is browned, drop the garlic into the empty spaces in the pan, and add the bell peppers and the cherry peppers. Cook until the peppers are caramelized on the edges, about 4 to 5 minutes.
• Move the breast pieces on top of the rest of the chicken and vegetables (to avoid overcooking), and sprinkle everything with the oregano and the remaining 1 teaspoon salt. Cover, and cook until the chicken and vegetables are deeply caramelized, about 5 minutes.
• Uncover, pour in the white wine, and simmer until the wine is almost cooked away and the chicken is cooked through, about 10 to 15 minutes more.