Tag: chicken

Posted on » by Michael » Theme:

Chicken Piccata from Giada De Laurentiis (with your own pizza crust and a few of my extras)

Ingredients

2 skinless and boneless chicken breasts, butterflied and then cut in half (you really only need about one chicken breast)
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/2 cup fresh lemon juice
2/3 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped
2/3 can of quartered artichokes, drained

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. Add artichokes after liquid starts to boil, and cook down until reduced by half.  Check for seasoning. 
When sauce cools near room temperature, lightly sauce pizza. Scatter small chicken pieces, then top with mozzarella, to taste.
Cook to pizza directions.
Garnish with parsley when pizza comes out of oven.
Recipe courtesy of Giada De Laurentiis
Posted on » by Michael » Theme:

Chicken Potpie Skillet Pizza

Chicken Potpie Skillet Pizza
Serves 4 (or 6 if you’re sharing 6 pizzas)
Try this quick, playful spin to turn pizza night on its head—in a good way. You get all the creamy goodness of chicken potpie, in a fun, eat-with-your-hands way that kids will love. Grown-ups will dig it, too, especially if you offer hot sauce at the table. Cooking the pizza in a preheated cast-iron skillet makes the crust wonderfully crispy so that it doesn’t sog out when the creamy sauce goes on. Be sure to use only 10 ounces of dough (though you’ll likely have to purchase in a 1-pound or larger ball); save the remaining dough to make breadsticks the next night.

Ingredients

  • 4 teaspoons olive oil, divided
  • 1/4 cup prechopped onion
  • 1/4 cup matchstick-cut carrot
  • 1/4 cup prechopped celery
  • 1/4 cup frozen green peas
  • 1 1/2 tablespoons all-purpose flour
  • 1 cup unsalted chicken stock
  • 10 ounce refrigerated fresh whole-wheat pizza dough
  • 5 ounces skinless rotisserie chicken breast, shredded (3/4 cup)
  • 3 ounces preshredded part-skim mozzarella cheese (about 3/4 cup)
  • 1 teaspoon thyme leaves
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon kosher salt

Nutrition Information

  • calories 332
  • fat 12.3 g
  • satfat 3.4 g
  • monofat 6.5 g
  • polyfat 1.2 g
  • protein 22 g
  • carbohydrate 37 g
  • fiber 6 g
  • cholesterol 44 mg
  • iron 3 mg
  • sodium 674 mg
  • calcium 196 mg
  • sugars 2 g
  • Est. Added Sugars 0 g

How to Make It

  1. Place a 12-inch cast-iron skillet in oven, and preheat oven to 500°F. (Do not remove skillet while oven preheats.)

  2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high. Add onion; sauté 2 minutes. Add carrot, celery, and peas; sauté 1 minute. Remove mixture from skillet; set aside.

  3. Add flour and 1 tablespoon oil to nonstick skillet. Cook 30 seconds, whisking constantly. Slowly add stock, stirring constantly. Bring to a boil; reduce heat and simmer, whisking often, until mixture is thickened, about 3 minutes. Remove from heat. ((I cooked it longer and made it thick)

  4. Place dough on a lightly floured surface; roll into a 12-inch circle. Carefully place dough in preheated cast-iron skillet; flatten to cover bottom of pan. Bake in preheated oven until crust is lightly browned, about 5 minutes. Remove from oven; increase heat to broil. Top pizza crust with 1/2 cup stock mixture. Sprinkle with onion mixture, chicken, and cheese. Broil until cheese is melted, about 2 minutes. Drizzle with remaining stock mixture. Sprinkle with thyme, pepper, and salt.

Posted on » by Michael » Theme:

Vietnamese Sticky Chicken with Daikon and Carrot Pickle (for Bánh Mì)

Gourmet March 2005

The chicken and pickled vegetables are meant to be wrapped up in lettuce leaves and eaten with your hands.

  • Yield: Makes 4 servings
  • Active Time: 30 min
  • Total Time:  35 min

I used this recipe for the “bold flavors” in my chicken Bánh Mì recipe. I also used this recipe for my pickled carrots and beets. That’s all I got from this recipe

Ingredients

For Chicken

  • 2 garlic cloves, minced
  • 3 tablespoons sugar
  • 1 1/2 tablespoons Asian fish sauce
  • 1 1/2 tablespoons vegetable oil
  • 1 tablespoon fresh lime juice
  • 1 1/2 teaspoons Sriracha or other Asian hot chile sauce
  • 1 1/2 lb skinless boneless chicken breasts, cut crosswise into 1/4-inch-thick slices

For Pickle

  • 2 medium carrots, peeled
  • 1/2 lb daikon radish, peeled
  • 1/2 cup rice vinegar (not seasoned)
  • 1/4 cup sugar
  • 1 teaspoon salt

Special Equipment

  • A Japanese Benriner* or other adjustable-blade slicer; a well-seasoned ridged grill pan

Accompaniments

  • At least 8 large red- or green-leaf lettuce leaves; about 8 fresh mint, basil, and/or cilantro sprigs; Sriracha or other Asian hot chile sauce

Instructions

  1. Marinate chicken:
    • Whisk together garlic, sugar, fish sauce, oil, lime juice, and hot sauce in a large bowl until sugar is dissolved.
    • Add chicken and toss to coat, then marinate 15 minutes.
  2. Make pickle while chicken marinates:
    • Cut carrots and radish into 1/8-inch-thick matchsticks (2 inches long) with slicer.
    • Whisk together vinegar, sugar, and salt in a bowl until sugar is dissolved, then add vegetables and toss to combine.
    • Let stand, tossing occasionally, until wilted, about 15 minutes.
  3. Grill chicken:
    • Heat grill pan over moderately high heat until hot, then grill chicken in 4 batches, turning over once with tongs, until just cooked through, about 1 minute total per batch.
    • Transfer chicken to a plate as grilled and keep warm, covered with foil. Serve with pickle and accompaniments.