Owner's Manual

English - 9
CHICKEN PICCATA WITH BALSAMIC PAN ROASTED VEGETABLES AND
POTATO GNOCCHI
6 - 4 oz. chicken breasts, pounded thin
4 tbsp. all purpose flour
pinch kosher salt
cracked black pepper, to taste
¼ cup carrots, diced
¼ cup zucchini, diced
¼ cup yellow squash, diced
¼ cup red pepper, seeded and diced
¼ cup onion, diced
5 tbsp. olive oil
2 tbsp. balsamic vinegar
1 tbsp. minced garlic
1 tbsp. capers
1 tbsp. parsley, chopped
2 oz. lemon juice
4 oz. chicken stock
3 cups pasta gnocchi, cooked or
refrigerated potato gnocchi
1. Add 2½ tbsp. olive oil to skillet, preheat, uncovered, to 375°F/191°C. Season
the pounded chicken breasts lightly with kosher salt and cracked pepper and
dredge the chicken in the flour.
2. Cook chicken on both sides until browned.
3. Add the capers, chicken stock, lemon juice, and reduce the skillet temperature
to “SIMMER”. Cook until chicken is cooked completely. Remove the chicken
and sauce, reserve.
4. Return the temperature of the skillet to 375°F/191°C. Toss the diced
vegetables with the garlic, salt, pepper, balsamic vinegar and remaining olive
oil, and cook until the edges begin to brown, stirring occasionally. Add the
gnocchi and sauté for 3 minutes. Add the chicken breasts and sauce to skillet
and cover, cook until heated through. Garnish with parsley and serve
immediately.
BASQUE BRAISED CHICKEN
1 whole chicken, cut 8 ways
2 cups flour
salt and pepper
2 tbsp. olive oil
3 tbsp. vegetable oil
2 red peppers cut in strips
1 large red onion cut in strips
1 large tomato
4 cloves fresh garlic, crushed
 tsp. chili flakes
¼ tsp. dry thyme
¼ tsp. dry basil
¼ tsp. sweet paprika
1-16 oz. can diced tomatoes
¾ cup chicken broth
1. Add the oils to skillet and preheat, uncovered, to 350°F/177°C. Season the
chicken with salt and pepper and dredge in the flour.
2. Brown and crisp the chicken, skin sides only, then turn over. Once turned, add
the red pepper, onion, garlic, chili flakes, thyme, and basil, cover and cook for
5 minutes. Add the tomatoes.
3. Reduce the skillet temperature to “SIMMER”, cook for thirty minutes or until the
leg meat pulls away easily from the bone.
SCALLOPED POTATOES
4 cups peeled, diced potatoes
½ cup minced onion
2 tsp. salt
1½ cups milk
½ cup grated cheddar cheese
¼ cup cracker or bread crumbs
Dash of pepper
1. Combine potatoes with onion, salt and milk in skillet. Cook covered, at
“SIMMER”, for 30 to 40 minutes, or until tender.
2. Sprinkle cheese, pepper and crumbs over top. Continue cooking, uncovered,
for 15 to 20 minutes. Reduce to “WARM” for serving.