Chicken Piccata With Asparagus and Green spinach

 

Creamy lemon chicken with asparagus and spinach

Video taken from the channel: Lety’s Kitchen


 

LOW CARB Chicken & Asparagus Piccata

Video taken from the channel: lil Piece of Hart * LOW CARB Cooking *


 

Chicken-Asparagus Piccata | Cooking Light

Video taken from the channel: Cooking Light


 

Giada De Laurentiis Makes Chicken Piccata | Food Network

Video taken from the channel: Food Network


 

Dinner: Chicken Piccata with Asparagus & Mashed Potatoes

Video taken from the channel: Cooking With Claudia


 

Frittata Spinach and Asparagus Mad Hungry with Lucinda Scala Quinn

Video taken from the channel: madhungrylsq


 

Gordon Ramsay’s Top 5 Chicken Recipes

Video taken from the channel: Gordon Ramsay


Add asparagus to pan; cover and cook 2 minutes. In a medium bowl, whisk together chicken stock and cornstarch. Add stock mixture and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper to pan. Cook until sauce thickens and asparagus is crisp-tender, about 3 minutes. Ingredients 4 (6-oz.) boneless, skinless chicken breasts 3/4 teaspoon kosher salt, divided 1/2 teaspoon black pepper, divided 2 1/2 tablespoons cornstarch, divided 2 tablespoons canola oil 1/3 cup chopped shallots 1/2 cup dry white wine 1 pound fresh asparagus, trimmed and cut into 2-in. pieces 1.

Add the chicken stock and cook until slightly thick, 3 to 4 minutes, then add the butter, one cube at a time, until emulsified. Stir in the spinach and capers and cook until the spinach has wilte. 1. Prepare spaghetti according to package directions, adding spinach to spaghetti just before draining.

Keep warm. 2. In a shallow dish, combine flour, salt, and pepper. Dredge chicken in flour mixture; shake gently to remove any excess flour. 1) Sprinkle both sides of the chicken breasts with kosher salt and pepper to taste. 2) Dredge the chicken in the flour.

3) Heat the oil in a large 12′′-inch frying pan over medium-high heat. Remove the pan from the heat and discard the thyme. Stir in the remaining 1⁄2 tablespoons ghee, the artichoke hearts, spinach, and capers and cook, stirring often, until the spinach wilts, about 2 minutes.

Return the chicken. Chicken Piccata is essentially chicken breasts, flour, seasonings, Parmesan, asparagus, butter, oil, lemon juice, capers, garlic, shallots, chicken broth and cream. But it all comes together with a light, bright, fresh, addicting spectacular finish.

Add the chicken broth, lemon juice, artichoke hearts, reserved artichoke liquid, and browned chicken to the skillet. Reduce the heat to medium and cook until the sauce thickens, about 20 minutes. Stir. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 2. Cook chicken in large skillet on medium-high heat 2 to 3 minutes on each side, or until lightly browned on both sides. Mix cooking creme, broth, and capers; pour over chicken.

List of related literature:

This sauce is also good on steamed asparagus or sautéed chicken breasts, or both, and the recipe is easily doubled.

“Modern Sauces: More than 150 Recipes for Every Cook, Every Day” by Martha Holmberg, Ellen Silverman
from Modern Sauces: More than 150 Recipes for Every Cook, Every Day
by Martha Holmberg, Ellen Silverman
Chronicle Books LLC, 2012

WHY THIS RECIPE WORKS: Overcooked spinach, bitter burnt garlic, and pallid lemon flavor are all too often the hallmarks of this simple side dish.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Arrange the chicken breasts over the onions and asparagus, and season with tarragon.

“Romanian Cookbook” by Community Center Romanian, Romanian Community Center of Sacramento
from Romanian Cookbook
by Community Center Romanian, Romanian Community Center of Sacramento
Reflection Pub., 2010

WHY THIS RECIPE WORKS: To turn simple baked chicken breasts into an inspiring main course, we wanted to include a bold sauce and an imaginative mix of vegetables.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
America’s Test Kitchen, 2014

Other scrumptious serving suggestions: Make a quick spinach-marinara sauce by wilting a bunch of spinach leaves into a pot of simmering tomato sauce, and then serve over whole-grain pasta or grilled chicken cutlets.

“Joy's Simple Food Remedies: Tasty Cures for Whatever's Ailing You” by Joy Bauer, M.S., R.D.N., C.D.N.
from Joy’s Simple Food Remedies: Tasty Cures for Whatever’s Ailing You
by Joy Bauer, M.S., R.D.N., C.D.N.
Hay House, 2018

For this recipe I recommend using large leafy spinach rather than the

“Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share” by Paula Wolfert
from Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share
by Paula Wolfert
HMH Books, 2009

Brush the chicken and asparagus with 2 tablespoons of the olive oil, season with salt and pepper, and set the asparagus aside.

“Big Green Egg Cookbook: Celebrating the Ultimate Cooking Experience” by Big Green Egg
from Big Green Egg Cookbook: Celebrating the Ultimate Cooking Experience
by Big Green Egg
Andrews McMeel Publishing, 2010

Add a couple of large minced cloves of garlic and arrange the steamed spinach and a handful of chopped almonds around the chicken, drizzling with more olive oil if you like; cover and cook for another minute or

“Mark Bittman's Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less” by Mark Bittman
from Mark Bittman’s Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less
by Mark Bittman
Simon & Schuster, 2009

Overcooked spinach, burnt garlic, and pallid lemon flavor are all too often the hallmarks of this side dish.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

Next, add the spinach, and cook until wilted.

“Keto Meal Prep by FlavCity: 125+ Low Carb Recipes That Actually Taste Good” by Bobby & Dessi Parrish
from Keto Meal Prep by FlavCity: 125+ Low Carb Recipes That Actually Taste Good
by Bobby & Dessi Parrish
Mango Media, 2019

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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40 comments

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  • A bottle of bleach next to the sink would convince me that the wooden cutting board with chicken juice was cleaned properly…. I know this is TV but just the sight of a bleach bottle would be more mentally convincing. ��

  • I dont mean to be rude but are you ranked the best chef in the world? Or the best chef known bc of sociala media and judging bad ones? How are you famous ������

  • As Jamaican’s everywhere cringe…that is NOT a jerk-chicken, not even close. A handful of the same flavours is about it, not even cooked properly. I love Gordon Ramsay…but, sometimes his head is so far up his own arse I’m surprised there isn’t poop in his forehead wrinkles. This was just utter crap. “let’s make a video, I need to stay relevant and make a few bucks”….this whole thing was utter nonsense. You’re better than this Gordon. If you rated your own video as critically as you do people on Masterchef etc You wouldn’t have much nice to say.

  • In India pickles are first mixed with spices, put into syrup of oil and salt. And left in bright sunlight everyday for next 20-30 days. Then can be used for years.

  • This looks soooo delicious!! I want some, lol!! Your little girl is adorable!! She looks like her father. Thanks for another awesome recipe!!

  • I dont like when it’s up close and it’s like reading a recipe. I like it when he stand talks and cooks it in real time. Forms start to finish

  • Pfft, just use this beast, even a kid can use it and end up with grear results, thank me later guys https://roto-q-360-the-non-electric.kckb.st/25ce6603

  • https://www.youtube.com/channel/UCKCPHp7zw3Fe9XBcYT9UdRA super amazing cooking IAM new YouTuber from Malaysia pls support me sir ��

  • Don’t watch this before lunch you will be very hungry

    Don’t watch after lunch you will be hungry again

    Don’t ever watch this video if you love chicken it’s bad for your heart and a punishment for your belly and mind❤️❤️❤️��

  • This turned out amazing! I added a bit of lemon zest for a more lemony flavor. And added a bit of white wine and flour to the sauce to thicken it up a bit. Yummmm

  • Ok the chicken at 13minutes. It’s that Celsius or Fahrenheit? Celcius doesn’t seem long enough. Ok, nvrmnd. It’s 2hrs cooking. I think I answered myself, lol.

  • esta buenisimo el video, la tecnica que mas me gusto fue la tres, sin embargo todas las de mas tecnicas me parecieron genial, asi que despues de ver este video voy a comprar mas pollo seguido porque quiero probar todas las tecnicas se ven deliciosas, dios quede com hambre ah y una parte graciosa, si vieron a sus mascotas tambien son adorables.

  • Why do most of you people watching this text ridiculous negative comments? None of you are chefs. If you don’t like her way of cooking, turn it off. This is delicious

  • C+O Cucina in Marina Del Rey, CA makes very good chicken piccata, and they serve it with angel hair pasta. Ask for extra sauce, you’ll want it. Terrific with a little extra fresh squeezed lemon juice. Forget the garlic knots, IMHO. Use the stomach space for the piccata. You’ll be glad you did. You may even want another order of the piccata to take home (extra sauce, remember).

  • I miss you on Hallmark channel!  I wish you were back on I really don’t like that Home and Family Show.  It was better with you and Emril and Martha Stewart!  Glad you are on You Tube.  I spend a lot of time here. 

  • I’m dont like cooking but after watching more of your videos and followed your recipes my boyfriend love my foods and want me to cook every time haha
    Thanks for sharing ❤

  • You are one of the best cooks out there! Another delicious looking(and tasting I’m sure) meal! Wow your channel has really grown. You deserve alot more and you’ll definitely get alot more in due time.

  • The third recipe is absolute bullsh*t! Gordon Ramsay doesn’t know Jacksh*t about jerk chicken. Frying chicken then calling it jerk? Jerk chicken is smoked on a grill doofus!

  • This is the easiest chicken piccata I’ve seen. I’ll come back to say something about it after I cook it. Your creamy garlic chicken and potato recipe is one of my masterpieces! It’s foolproof and perfect every time I made it. One thing I would like to ask you, what substitute could I use besides asparagus? I don’t like asparagus.

  • Let’s just talk about your family first, you have a beautiful family, thanks for always sharing these simple but lovely recipes.

  • Giada says “put your palm down in the middle of the breast” and of course I would not waste one second in not doing so. What I wouldn’t give… If you insist, Giada.

  • Salute to you, Claudia. I wish I could prepare something like this but it’s Lent and I’m avoiding poultry and meat til Easter Sunday

  • Salt and Pepper is not seasoning! Where in the hell is the garlic? The chicken wasn’t golden brown the flour looked barely cooked out.

  • Is it just me, or is anyone else literally shocked how old that kitchen looks now???? I always thought she cooked in the nicest looking houses but that kitchen looks like 1992 called…

  • It’s really not necessary to describe what each ingredient makes the food taste like. “The butter will add a richness to the dish”… oh really? I didn’t know that’s what butter does. “The parsley will add an herbal aroma to the dish”…. oh is that what herbs do? I’m shocked.

  • This is the first time EVER I’ve seen her be real and NOT waaaay “overdoing it” by smiling like a cheshire cat. Wow. I could watch her if she always had this demeanor.

  • This is my first time watching your videos. I’m so glad I found you, I really appreciate how you make the recipes clear and easy to follow.

  • Not only is this a delicious, simple recipe — but you can never be too clean in the kitchen and I adore Giada for that, too.

    Woman after my own heart. Try this recipe if you haven’t already. ❤️��

  • You are so beautiful and I love your style!! Your husband is a very lucky man!! He had me laughing at the end of the video when he didn’t want to be filmed while eating �� Good stuff!!

  • Made this last night. The only thing I did different was I cooked it a little bit longer when I put the chicken back into the sauce. It was awesome. I was told last night it’s a keeper

  • Nossa, essa mulher não cozinha nada. Tudo pronto!! mistura tudo e só faz receita fácil. Conheco gente mais cozinheira que essa mulher!!

  • I use almost all of your recipes now so I will be trying it once I start eating meat again I’m a a 30 days diet but this looks great

  • Did you really have an affair with Matt lauer? He’s so old and unattractive? What is wrong with you? You could get any man you want!! Jesus. Plus he’s a player so you meant absolutely nothing to him.

  • I miss cooking shows like this that are more realistic. She also it doesn’t give that fake smile and fake Italian accent. And I noticed she used stock out of a can like a home cook not ones that she made herself and pulled out of the freezer. That’s what she has done in the most recent episodes, made everything from scratch and pulled it out of the freezer. Completely unrealistic

  • cannot wait to make this  for my daughter’s bridal shower.  in fact, ill make one and try and then make two or three for the shower. looks fantastic!  thankyou!

  • Where can I find the ingredients! His accent and my poor knowledge of English language together don’t let me know what ingredients he used! ��

  • Old School. Not over pronouncing Italian words like picatta. Not showing off her overwhitened teeth. Definitely toned down version of her. So much more natural. I like it so much better.

  • I love watching Giada cook! But I would like to see more tips on knife safety. For example at about 1:25 minutes in the demo, she washes the knife with the sharp side of the knife towards her hand instead of pointing away. I appreciate the “hygiene” tips (although I don’t care for sponges—prefer a good dish cloth)! Take care (:

  • Hello! Giada! You are very beautiful and amazingly gorgeous! That Is why all your food entrees are also very beautiful In presentation flavors colors and chemistry! You cook with love and you bring that love out to the world In a final product. Bravo!! Your combination of food and love makes the world go around. Question can you tell me how can I make the perfect Lobster Thermidor and Beef Wellington Please!! Grazie mille!

  • I made this tonight for dinner. Delicious!!!! Thanks for sharing this. I forgot to add the last two tbsp of butter and I didn’t see that I should have quartered the asparagus (I only broke off the ends) until it was too late. Bug even with these two missteps, it was amazing! Thanks again!