Best Chicken Cutlets With Blistered Shishito Peppers Recipes

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LEMON CHICKEN WITH SHISHITO PEPPERS



Lemon Chicken with Shishito Peppers image

Shishito, small Japanese peppers, are usually mild, but beware: One in every dozen or so is super spicy!

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons extra-virgin olive oil
4 chicken cutlets (about 1 1/2 pounds)
Kosher salt and freshly ground pepper
8 ounces shishito peppers (about 24)
2 cloves garlic, smashed
2 lemons (1 sliced, 1 juiced)
1/2 cup dry white wine
11/4 cups low-sodium chicken broth
2 tablespoons unsalted butter, cut into small pieces
1/4 cup roughly chopped fresh parsley
2 1/2 cups cooked basmati rice

Steps:

  • Preheat the oven to 200 degrees F. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper. Working in batches, cook the chicken until browned and cooked through, about 3 minutes per side. Transfer to a rimmed baking sheet; keep warm in the oven.
  • Wipe out the skillet and heat the remaining 2 tablespoons olive oil over high heat. Add the shishito peppers and cook, tossing, until browned in spots, 3 minutes. Remove to a plate with a slotted spoon.
  • Add the garlic and lemon slices to the skillet and cook, stirring occasionally, without flipping the lemons, until they start browning, 2 minutes. Flip the lemons and cook until soft and golden, about 1 minute. Season with 1/2 teaspoon salt and a few grinds of pepper.
  • Reduce the heat to medium; add the lemon juice and wine and cook until reduced by half, 3 minutes. Add the broth; cook until slightly reduced, 5 to 6 minutes. Remove from the heat; stir in the butter until the sauce thickens. Add the parsley; season with salt and pepper. Serve the chicken with the shishitos and rice; top with the sauce.

Nutrition Facts : Calories 520 calorie, Fat 19 grams, SaturatedFat 5 grams, Cholesterol 115 milligrams, Sodium 280 milligrams, Carbohydrate 39 grams, Fiber 1 grams, Protein 44 grams, Sugar 1 grams

BLISTERED SHISHITO PEPPERS WITH BROWNED BUTTER, LEMON AND PARMESAN



Blistered Shishito Peppers with Browned Butter, Lemon and Parmesan image

This bar snack takes Japanese chiles and dresses them up with nutty browned butter, Parmesan and some citrus to brighten things up. Serve them immediately, while the butter is still warm and melting.

Provided by Food Network Kitchen

Time 15m

Yield 4 servings

Number Of Ingredients 5

2 tablespoons unsalted butter
8 ounces shishito peppers (about 6 cups)
1 teaspoon freshly squeezed lemon juice
1/2 cup finely grated Parmesan
Kosher salt

Steps:

  • Preheat the broiler with an oven rack set about 4 inches from the heat source. Have a large mixing bowl ready.
  • Melt the butter in a small saucepan over medium heat until light brown specks start to form and the butter starts to smell nutty, swirling the pan occasionally, about 5 minutes. Pour immediately into the mixing bowl, being sure to scrape the brown bits from the bottom of the pan.
  • Spread the shishito peppers in a single layer on a baking sheet. Broil the peppers until lightly blistered and just starting to soften, shaking the baking sheet occasionally, 3 to 5 minutes.
  • Transfer the hot peppers to the bowl with the browned butter. Lightly toss with the lemon juice, cheese and a sprinkle of salt. Serve immediately.

BLISTERED SHISHITO PEPPERS WITH SPICY LEMON DIPPING SAUCE



Blistered Shishito Peppers with Spicy Lemon Dipping Sauce image

Provided by Valerie Bertinelli

Time 20m

Yield 4 servings

Number Of Ingredients 10

8 ounces Shishito peppers, cleaned and thoroughly dried
1 tablespoon vegetable oil
Kosher salt and freshly ground black pepper
Spicy Lemon Dipping Sauce (see recipe below)
1/2 cup sour cream
1/4 cup mayonnaise
2 tablespoons fresh lemon juice
2 teaspoons prepared horseradish
2 teaspoons whole grain mustard
Kosher salt and freshly ground black pepper

Steps:

  • Heat a large cast-iron skillet over medium-high heat.
  • Add the peppers to a large bowl, add the vegetable oil and 1/2 teaspoon salt and a few grinds of pepper and toss to combine. When the pan is very hot, but not smoking, add enough peppers to cover the base of the pan. It's important not to overcrowd the pan to ensure every pepper gets blistered. Let the peppers sit in the pan undisturbed until they start to blister in spots, 30 to 45 seconds. Toss and continue to cook the peppers, stirring frequently, until they are evenly blistered and slightly soft, about 3 minutes.
  • Transfer the peppers to a plate and continue the process if you have any additional peppers.
  • Serve warm with spicy lemon dipping sauce.
  • Add the sour cream, mayonnaise, lemon juice, horseradish, whole grain mustard, ¼ teaspoon salt and ¼ teaspoon pepper to a small bowl then whisk to combine.

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