Chicken piccata is usually made using sliced chicken breasts, but we find chicken "thigh-ccata" to be even more richly savory and flavorful.
This super speedy version is perfect for an easy, awesome weeknight meal.
Serve these chicken thighs with all of the delicious lemon-caper sauce over angel hair pasta.
Ingredients of Chicken & Dumplings
- Prepare 5 of chicken breasts.
- Prepare 2 cups of frozen peas.
- Prepare 3 of large carrots sliced.
- Prepare 32 oz of reduced sodium chicken broth.
- It's Can of cream of chicken.
- You need 1 package of pillsbury butter biscuits (cut into 6ths) or 2 small.
- Prepare of Decided onion (I used my fresh green onion, onion, and garlic mixture).
- Prepare 1 tbsp of salt.
- It's 1 tbsp of pepper.
- Prepare 1 tsp of oregano (or thyme).
- You need 1 tbsp of corn starch.
Chicken & Dumplings step by step
- Sauté onions until translucent and add chicken to brown..
- Add chicken broth, frozen peas and carrots, seasonings, and boil for about 10 mins..
- Add can of cream of chicken, and remove 1 cup of liquid from the pot to create a thicker sauce with corn starch. You may have to do this a couple times. I did this twice..
- Cut biscuits and add them to the pot, occasionally stirring them gently into the mixture. Cover and simmer for 10 mins..
- Serve hot and enjoy!.
Chicken buried in mushrooms and cream is the type of dish that's at home in a country kitchen as well as in an upscale city restaurant. Chicken breast pieces make piccata, marsala, and schnitzel easy to cook. Chicken Tetrazzini combines cooked vermicelli, chicken, and mushrooms with a rich sherry-Parmesan cheese sauce. The mixture is sprinkled with breadcrumbs and Parmesan cheese and baked until bubbly and golden. This is a great way to use leftover cooked chicken.
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