Piquant Chicken Breasts Recipes

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CHICKEN SAUCE PIQUANT



Chicken Sauce Piquant image

Chicken Sauce Piquant- boneless chicken thigh pieces are fried and then braised in a fabulously rich tomato sauce and served over rice. This Southern Louisiana Chicken recipe is packed with flavor.

Provided by Christin Mahrlig

Categories     Dinner     Main Dish

Number Of Ingredients 20

2 pounds boneless, skinless chicken thighs
1/2 cup all-purpose flour
1 tablespoon plus 1/2 teaspoon Creole seasoning, (I use Tony Chachere's)
1/4 cup plus 1 tablespoon vegetable oil
1 medium onion, (diced)
1 green bell pepper, (diced)
1 celery rib, (diced)
2 garlic cloves, (minced)
1 tablespoon tomato paste
1 (28-ounce) can crushed tomatoes
3 cups chicken broth
2 slices bacon
2 tablespoons Worcestershire sauce
1 teaspoon sugar
2 bay leaves
1/2 teaspoon dried thyme
1 teaspoon Tabasco sauce
salt and pepper
3 green onions, (sliced)
white rice for serving

Steps:

  • Cut each chicken thigh into 6 pieces. Sprinkle with 1 tablespoon of Creole seasoning. Place in a medium bowl and add flour. Stir to coat the chicken evenly.
  • Heat 1/4 cup of oil in a Dutch oven over medium-high heat.
  • Cook the chicken in 2 batches until golden on both sides, about 3 minutes per side. Transfer to a plate. Reserve the flour left in the bowl.
  • Add the onion, green pepper, celery, garlic, remaining tablespoon of oil and the leftover flour to the Dutch oven. Cook, stirring often for 5 minutes.
  • Preheat the oven to 350 degrees.
  • Stir in the tomato paste and then add the crushed tomatoes, chicken broth, bacon, Worcestershire sauce, sugar, bay leaves, and thyme.
  • Add chicken and any juices back to the Dutch oven. Bring to a simmer, cover and place in oven for 30 minutes. Uncover and cook another 15 minutes.
  • Add Tabasco sauce and season to taste with salt and pepper. Remove the bay leaves.
  • Serve with rice and sprinkle with green onions.

Nutrition Facts : Calories 402 kcal, ServingSize 1 serving

QUICK AND EASY CHICKEN PIQUANT



Quick and Easy Chicken Piquant image

This recipe is a variation on traditional chicken piquant which is spicy Cajun chicken. This comes together quickly and is good served over white rice.

Provided by lutzflcat

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 25m

Yield 4

Number Of Ingredients 9

½ cup all-purpose flour
½ teaspoon Creole seasoning (such as Tony Chachere's®)
1 (16 ounce) package boneless, skinless chicken breast tenders
1 tablespoon olive oil
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
¼ cup diced sweet pickles
2 tablespoons red wine vinegar
2 tablespoons drained capers
2 garlic cloves, crushed

Steps:

  • Mix flour and Creole seasoning together in a shallow bowl. Dredge chicken through the flour mixture, shaking of excess.
  • Heat oil in a skillet over medium-heat. Cook chicken in the hot oil until browned, about 2 minutes per side. Add diced tomatoes with green chile peppers, pickles, vinegar, capers, and garlic to chicken; simmer until chicken is no longer pink in the center, about 10 minutes more.

Nutrition Facts : Calories 241.6 calories, Carbohydrate 19.6 g, Cholesterol 63.8 mg, Fat 6.3 g, Fiber 1.3 g, Protein 25.6 g, SaturatedFat 1.3 g, Sodium 582.8 mg, Sugar 3.6 g

CHICKEN SAUCE PIQUANTE



Chicken Sauce Piquante image

Provided by Food Network

Categories     main-dish

Time 2h5m

Yield 6 servings

Number Of Ingredients 26

1/4 cup olive oil
1 (3 pound) fryer chicken, cut into 8 pieces
1 teaspoon salt, plus 1/2 teaspoon
1 1/2 teaspoons Essence, recipe follows
3/4 cup plus 3 tablespoons bleached all-purpose flour
1 1/2 cups chopped yellow onions
3/4 cup chopped green bell peppers
3/4 cup chopped celery
1 teaspoon crushed red pepper flakes
1/2 teaspoon cayenne
4 bay leaves
4 cups seeded and chopped plum tomatoes
3 cups chicken stock or low-sodium canned chicken broth
1 teaspoon Worcestershire sauce
1 teaspoon Emeril's Red Pepper Sauce or other hot pepper sauce
Hot white rice, for serving
1/2 cup chopped green onions (green and white parts)
1/4 cup chopped fresh flat-leaf parsley
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Heat 1/4 cup of the olive oil in large heavy nonstick pot or Dutch oven over medium-high heat. Season the chicken with 1 teaspoon of the salt. In a bowl combine the Essence with 1/2 cup of the flour and stir to combine. Dredge the chicken pieces in the seasoned flour mixture and shake to remove any excess flour. Brown the pieces, in batches if necessary, until golden on all sides, 10 to 12 minutes. Transfer to a plate and set aside.
  • Stir in the onions, bell peppers, celery, remaining 1/2 teaspoon of salt, crushed red pepper flakes, cayenne, and bay leaves. Cook, stirring occasionally, until the vegetables are soft and lightly golden, about 5 minutes. Add the remaining 3 tablespoons of the flour and cook, stirring, to cook the flour without browning, 1 to 2 minutes. Add the tomatoes, chicken stock, Worcestershire, and pepper sauce.
  • Return the chicken to the pot, increase the heat under the sauce to medium-high and bring to a gentle boil. Reduce the heat to medium-low. Simmer uncovered, stirring occasionally, until the chicken is fall-from the bone tender, about 1 1/2 hours. Remove and discard the bay leaves.
  • To serve, spoon the rice onto plates, top with the chicken and sauce, and garnish with the green onions and parsley.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

CHICKEN BREASTS PIQUANT



Chicken Breasts Piquant image

Provided by Marian Burros

Categories     dinner, main course

Time 15m

Yield 2 servings

Number Of Ingredients 11

6 ounces rose or dry red wine
1 tablespoon reduced-sodium soy sauce
2 teaspoons canola oil
1 1/2 teaspoons water
Enough fresh or frozen ginger to make 2 teaspoons coarsely grated
1 clove garlic
1 teaspoon Dijon mustard
1 teaspoon brown sugar
1/4 teaspoon dried oregano
8 ounces skinless, boneless chicken breast
nonstick pan spray

Steps:

  • Combine the wine, soy sauce, oil and water in a bowl large enough to hold the chicken. Grate the ginger, mince the garlic, and add to marinade with the mustard, sugar and oregano.
  • Wash and dry the chicken, and place pieces in the marinade, turning to coat well. Allow to marinate while preparing the rest of the meal.
  • Heat a nonstick pan until it is medium hot; spray with pan spray lightly, and brown chicken breast on both sides.
  • Add the marinade, cover and continue cooking over medium-high heat until the chicken is cooked, about 10 minutes. Serve with sauce.

Nutrition Facts : @context http, Calories 346, UnsaturatedFat 13 grams, Carbohydrate 6 grams, Fat 17 grams, Fiber 0 grams, Protein 25 grams, SaturatedFat 4 grams, Sodium 361 milligrams, Sugar 2 grams, TransFat 0 grams

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  • In a large nonreactive skillet, melt 1/2 tablespoon of the butter in 1/2 tablespoon of the olive oil over moderately high heat. Lightly season the chicken with salt and pepper. When the butter stops foaming, add 2 pieces of chicken to the pan and sauté, turning once, until lightly browned and cooked through, 2 1/2 to 3 minutes. Transfer the chicken to a platter and keep warm in a low oven. Heat the remaining olive oil and another 1/2 tablespoon of the butter in the skillet and sauté the remaining chicken; keep warm. Pour off the fat from the pan.
  • Add the wine to the skillet and boil over high heat until reduced by half, about 2 minutes. Reduce the heat to low and add the lemon zest, lemon juice, capers and half the parsley. Cut the remaining 3 tablespoons cold butter into pieces and whisk them into the sauce.
  • Transfer the chicken to warmed plates and pour the sauce on top. Sprinkle the remaining parsley on the chicken, garnish with the lemon slices and serve.


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