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Alice’s Chicken Piccata With Shrimp Or Crawfish Pasta

Alice’s Chicken Piccata with Shrimp or Crawfish Pasta

Alice's Chicken Piccata with Shrimp or Crawfish Pasta

Alice’s Chicken Piccata with Shrimp or Crawfish Pasta

Alice's Chicken Piccata with Shrimp or Crawfish Pasta1 Alice's Chicken Piccata with Shrimp or Crawfish Pasta

Alice's Chicken Piccata with Shrimp or Crawfish Pasta
 
Alice's Chicken Piccata with Shrimp or Crawfish Pasta
Recipe By:
Ingredients
  • 4 large boneless chicken breasts or chicken tenders or boneless chicken thighs (place between 2 sheets of heavy duty plastic wrap; flatten into ¼’ thickness using rolling pin or meat mallet—or leave thick, if you like)
  • Juice of 1 lemon
  • 1 c. of KC Masterpiece Lemon/Pepper Marinade
  • 1 (8-oz.) fresh pico de gallo
  • 1 medium onion, chopped
  • 1 c. Italian bread crumbs
  • ½ c .flour
  • Salt, red/black pepper, garlic powder, 1 T. dried basil, 1 T. dried oregano
  • 1 c. white wine
  • ½ c. fresh lemon juice
  • Olive oil
  • 4 T. butter
  • Fresh chopped parsley or green onions
Instructions
  1. Season chicken with salt, red/black pepper, garlic powder. Place in large plastic baggie.
  2. Add lemon juice, lemon/pepper marinade, pico and chopped onion. Mix well and refrigerate for 2-4 hours or overnite.
  3. Mix flour, bread crumbs, seasoning, basil and oregano.
  4. In large skillet, spray with PAM and pour enough olive oil to fill bottom of pan but not too deep.
  5. Drain chicken and coat with crumb mixture. Cook for 1-2 minutes on each side, until golden and cooked through, depending on thickness of chicken pieces. Set chicken aside on a plate and cover to keep warm.
  6. In skillet, drain off excess oil. To residue, add wine and lemon juice. Blend, add butter and heat until hot. Add chicken to sauce. Heat through and serve with pasta. Garnish with parsley.
Alice's Chicken Piccata with Shrimp or Crawfish Pasta
 
ALICE’S CHICKEN PICCATA WITH SHRIMP OR CRAWFISH PASTA
Recipe By:
Ingredients
  • 1 lb. shrimp or crawfish
  • 1 c. chopped onion
  • 1 (12-oz.) jar roasted red bell peppers, chopped, drained
  • 1 (12-16 oz.) can diced tomatoes
  • 1 (8-oz.) carton fresh sliced mushrooms
  • 1 (16- oz.) bag small broad egg noodles
  • 1 bunch green onions, chopped
  • Olive oil
  • 1 (16- oz.) bag of egg noodle pasta or your favorite pasta.
Instructions
  1. Heat oil in skillet, add onions and seafood and cook until done. When you see that things are starting to stick, add the juice from the diced tomatoes and finish cooking.
  2. Add the roasted peppers, diced tomatoes, mushrooms and cook until mushrooms are tender.
  3. Season to taste.
  4. Boil noodles in salted water, drain and drizzle with olive oil to coat. Mix with seafood and add green onions and taste for seasoning.
  5. Place in bottom of serving dish and top with chicken pieces and then drizzle the wine/lemon/butter sauce over the top.
  6. Garnish with additional green onions.
  7. Serve immediately or cover with foil and heat in 350 oven until hot, if serving later.
 

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