Giada De Laurentiis Makes Chicken Piccata | Everyday Italian | Food Network
There's never a bad time to make Giada's top-rated Chicken Piccata.
Subscribe ►
Get the recipe ►
Italians are masters at transforming simple, everyday ingredients into dishes that are quick, healthy and satisfying. In Everyday Italian, Chef Giada De Laurentiis shares updated versions of the homey recipes she grew up with in her Italian family. She'll show you easy dishes that are perfect for every occasion: a weeknight meal, entertaining a crowd or a cozy dinner for two. Buon appetito!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Chicken Piccata
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 40 min
Prep: 15 min
Cook: 25 min
Yield: 4 servings
Ingredients
2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped
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. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
► FOOD NETWORK KITCHEN APP:
► WEBSITE:
► FULL EPISODES:
► FACEBOOK:
► INSTAGRAM:
► TWITTER:
#EverydayItalian #GiadaDeLaurentiis #FoodNetwork #ChickenPiccata
Giada De Laurentiis Makes Chicken Piccata | Everyday Italian | Food Network
MEATY MUSHROOM VEGAN BURRITOS
The best ever VEGAN BURRITO'S!!!!
Full written recipe -
My cook book #VEGAN100 -
Gaz's Christmas Book Pre Order -
Ultimate vegan burritos filled with Mushroom Meat, Tomato Rice, Spicy Black Beans, Guacamole, Peppers & loads more. These tasted INCREDIBLE. Hope you enjoy the video, thanks so much Gaz.
useful links -
Ninja Blender! -
Bowls & Crockery -
My Chef Knives -
Vita Coco Coconut Oil -
OUTFIT DETAILS
Tee from @scrtco
Jacket from @scrtco
Trousers by @nikeldn
Necklace from @amyrosecrystaljewlery
Glasses from @davidclulow
FOLLOW AVANTGARDEVEGAN ON INSTAGRAM:
FOLLOW AVANTGARDEVEGAN ON TWITTER:
FOLLOW AVANTGARDEVEGAN ON FACEBOOK:
Music by @danbwilliams
Spicy Creamy Mushroom Pasta
Today we're making a spicy creamy mushroom pasta with Calabrian chili paste and Pecorino Romano cheese. This easy pasta recipe can be on your table in about 30 minutes! I hope you enjoy this spicy mushroom pasta recipe!
ALSO, WATCH CREAMY GARLIC MUSHROOM PASTA!
WATCH MORE COMFORTING PASTA RECIPES!
SUPPORT ON PATREON:
MY AMAZON STORE (This is an affiliate link)
SPICY CREAMY MUSHROOM PASTA
INGREDIENTS
1 pound linguine
1/4 cup olive oil - divided
1 pound mushrooms - sliced
5 cloves garlic - sliced
2 teaspoons Calabrian chili paste - or more/less to taste
3 ounces tomato paste
¾ cup dry white wine
1 cup heavy cream
¼ cup packed basil leaves - hand torn
Reserve pasta water - at least 1 cup, but most likely will not need all of it
1 cup Pecorino Romano cheese
INSTRUCTIONS
1. Bring a large pot of salted water to a boil.
2. In a very large pan saute mushrooms in 2 tablespoons of olive oil over medium heat until brown, then remove and set aside. Work in batches to not crowd the pan.
3. Turn heat to medium-low, add remaining olive oil and the garlic to pan. Saute until golden (about 2 minutes). Next, add in the chili paste and tomato paste. Cook for 5 minutes in the oil.
4. Begin cooking the pasta in the boiling water to al dente.
5. Add the wine and turn heat to medium-high to cook off the alcohol and reduce for 3 minutes.
6. Turn heat down to medium-low and add in 1 ladle of pasta water and the cream. Stir it all together and taste test. Season with salt to taste.
7. Add in the Pecorino Romano cheese, mushrooms, and the al dente pasta. Cook for 30-60 seconds or until the pasta is just cooked. If the sauce is too dry add a bit of pasta water (a couple ounces at a time) to loosen it up.
8. Turn off the heat and add in half of the basil leaves. Serve on plates with the remaining basil on top and grated cheese on the side.
Disclosure:
I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.
???? Dad's AMAZING Hot and Sour Soup (酸辣湯)!
Watch Daddy Lau teach us how to make vegetable hot and sour soup!
------
???????? JOIN THE CANTO COOKING CLUB ????????
Develop the intuition and foundation to cook Cantonese food with exclusive classes from Daddy Lau!
Join the club:
------
???? RECIPE + INGREDIENTS????
Check out our blog for an adjustable list of ingredients and step-by-step videos:
???? SUPPORT OUR CHANNEL ????
If you enjoy these videos and want to support us being able to continue creating content for many years to come, we’d love for you to consider becoming a patron of Made With Lau.
???? CONNECT WITH US ????
------
???? WATCH NEXT ????
- Mapo Tofu, Cantonese Style:
- Ginger Egg Fried Rice:
- Egg Flower Soup:
-------
???? THE STORY ????
This dish was a favorite at my parents’ old restaurant, and it’s often found on most Chinese takeout menus.
As popular as hot and sour soup is, interestingly, this wasn’t something my parents ate growing up in Guangzhou. As with a lot of Chinese dishes, the origin (or origins), are hard to pinpoint, but it’s likely further north where the weather is colder and the flavors are more heat-inducing.
Our friends at Chinese Cooking Demystified also have a great write up on this in their own version of Hot and Sour Soup.
Regardless of where the dish came from, it’s a perfect soup for a cold winter day that’s equal parts spicy and soothing.
------
⏲ CHAPTERS ⏲
00:00 - Intro
00:14 - Origin
01:20 - Key Ingredients
01:34 - On white pepper
02:09 - Chop mushrooms, vegetables
04:08 - Technique for tomatoes
05:04 - Prepare cornstarch and eggs
05:23 - Heat wok with oil and chili
06:04 - Add veggies, flavors
07:15 - Cover wok, bring to boil
07:44 - Add cornstarch, egg, vinegar, sesame oil
10:05 - Plate, garnish
10:42 - Meal Time!
11:35 - On white peppers, chilis, and taste
12:29 - First dish for Mommy Lau
14:30 - Where did Daddy Lau learn this dish?
15:00 - Making this at home vs restaurant
16:45 - On chow mein
17:37 - What if you want to add meat?
18:06 - Baby Cam says bye!
------
???? MY DAD'S SPECIAL INGREDIENTS ????
If you don't have access to an Asian grocery store, you can purchase these items on Amazon:
- Dried Shiitake Mushrooms:
- Kikkoman Soy Sauce:
- Kikkoman Tamari:
- Kikkoman Sesame Oil:
- Dried Wood Ear Fungus (a few options, depending on what's in stock):
Here are some of the other core ingredients my dad uses (but not for this dish):
- Kikkoman Oyster Sauce:
- Shaoxing Cooking Wine:
- Chicken Bouillon:
Vegetarian Oyster Sauce! -
These links are affiliate links, which means that if you use our links to purchase these ingredients, Amazon pays my family a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support!
------
???? OUR FAMILY ????
Learn more about the Lau family, and why we started this channel + blog:
-----
???? OTHER CREDITS ????
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music -
Copyright Chillhop Music -
Overhead Camera Rig built by P.Oak -
Chinese Subtitles by Wynee Pan -
Spicy Mushroom Soup
Hey Guys,
Today's video is on how to make mushroom soup in the easiest way possible. Usually, mushroom soups are made creamy but trust me when this one is as good as that, maybe even better. The preparation time doesn't take more than 15 minutes and uses those ingredients that are already in the pantry.
If you liked this video, don't forget to hit the thumbs up button and click subscribe and turn the bell notification on and join the family.
Follow my social
Facebook-
Instagram-
Saucy King Oyster Mushroom
This saucy & spicy king oyster mushroom recipe only takes about 15 minutes to finish. The mushroom is chewy and tastes just like meat!
Full recipe here ????
-------------------------------
All recipes can be found on our blog
???? ????
-------------------------------
✨Follow us on social media :
Instagram:
Pinterest:
Twitter:
-------------------------------
???? Kitchen Gear that We Love:
Le Creuset Rice Pot -
Zwilling J.A. Henckels Santoku Knife -
Cuisinart Griddle -
Lodge Cast Iron Skillet -
Le Creuset Dutch Oven -
Glass Baking Dish -
Silicone Baking Mat -
Baking Sheet -
Expresso Moka Pot -
Milk Frother -
Mushroom Grow Kit -
Bamboo Steamer -
———
Bear Cusine is a participant in the Amazon Services LLC Associates Program
These links are affiliated. If you purchase through them, I will make a couple of cents to a couple of dollars. But that won't affect your prices at all. This is not a sponsored video.