Parmesan Chicken Fingers And Chicken Piccata Recipes

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PARMESAN CHICKEN FINGERS AND CHICKEN PICCATA



Parmesan Chicken Fingers and Chicken Piccata image

Provided by Jamika Pessoa

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 18

Nonstick cooking spray, for the baking sheet
2 pounds boneless, skinless chicken breast, cut into thick strips
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 large egg, beaten
1 cup Italian breadcrumbs
1/4 cup finely grated Parmesan, plus more for serving
1 tablespoon all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
3 tablespoons olive oil
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 1/2 cups chicken broth
Zest and juice of 1 lemon
2 tablespoons unsalted butter
2 to 3 teaspoons capers
2 tablespoons chopped fresh Italian parsley

Steps:

  • For the chicken: Preheat the oven to 400 degrees F. Coat a foil-lined baking sheet with nonstick cooking spray.
  • Lightly sprinkle the chicken strips with salt and pepper. Add the strips, olive oil and egg to a large bowl and mix together.
  • In a resealable bag, mix the breadcrumbs, Parmesan, flour, garlic powder, oregano, 1 teaspoon salt and 1/4 teaspoon pepper. Place several chicken strips in the bag, shake to evenly coat each one and transfer to the prepared baking sheet. Repeat with the remaining strips.
  • Bake for 10 minutes, then flip and bake until the chicken is golden brown and cooked throughout, an additional 12 to 15 minutes. Set aside.
  • For the lemon piccata sauce: Heat the olive oil in a saute pan over medium heat. Add the garlic to pan and cook for 1 minute; do not let the garlic burn. Stir in the flour and cook until light golden, about 1 minute. Pour in the chicken broth and lemon zest and juice. Use a whisk to break up any lumps of flour and create a smooth sauce. Simmer the sauce until thickened, 2 to 3 minutes. Whisk in the butter and capers.
  • Add half of the Parmesan chicken strips to the pan with the sauce and simmer for an additional 2 to 3 minutes. Garnish with parsley and a sprinkle of Parmesan and transfer to a serving dish. Transfer the remaining Parmesan chicken strips to a separate serving dish.

CRISPY CHICKEN TENDERS WITH PICCATA SAUCE



Crispy Chicken Tenders with Piccata Sauce image

Provided by Giada De Laurentiis

Categories     appetizer

Time 1h25m

Yield 4 servings

Number Of Ingredients 16

3/4 cup panko (Japanese breadcrumbs)
1/2 packed cup fresh spinach leaves
1/2 cup grated Parmesan
Zest of 1 large lemon
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3/4 cup buttermilk
1 pound chicken tenders, patted dry with paper towels and cut into 2-inch pieces
3/4 cup safflower or vegetable oil
1 cup low-sodium chicken broth
2 tablespoons fresh lemon juice (from 1/2 large lemon)
1 tablespoon all-purpose flour
1 tablespoon unsalted butter, at room temperature
2 tablespoons finely chopped fresh parsley leaves
2 teaspoons agave
1/2 teaspoon kosher salt

Steps:

  • For the chicken: Combine the breadcrumbs, spinach, Parmesan, lemon zest, salt and pepper in a food processor. Blend until the spinach is finely chopped, then transfer to a medium bowl. Mix together the chicken and buttermilk in another medium bowl. Using a slotted spoon, transfer the chicken to the breadcrumb mixture, allowing any extra buttermilk to drip back into the bowl. Toss until the chicken pieces are coated.
  • Heat the oil in a 12-inch high-sided skillet over medium-high heat (the oil is hot enough when a pinch of breadcrumbs sizzles when added to the pan). Add one-third of the chicken and fry until golden and crispy, about 3 minutes per side. Drain on paper towels. Repeat with the remaining chicken.
  • For the sauce: Combine the broth, lemon juice and flour in a small saucepan. Bring to a boil, stirring constantly, then lower the heat and simmer until thick, about 3 minutes. Whisk in the butter until smooth. Stir in the parsley, agave and salt. Keep warm.
  • Pour the sauce over the chicken or serve alongside as a dipping sauce.

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