Best Chicken Italian Style By Wolfgang Puck Recipes

CHICKEN POT PIE BY WOLFGANG PUCK RECIPE BY TASTY

Chicken Pot Pie by Wolfgang Puck Recipe by Tasty image

Here's what you need: unsalted butter, all-purpose flour, chicken broth, salt, freshly ground black pepper, cayenne pepper, heavy cream, cooked boneless, skinless chicken, carrot, red-skinned potato, frozen peas, puff pastry, black truffle, large egg

Provided by Tasty

Categories Lunch

Yield 4 servings

Number Of Ingredients 14

Ingredients

4 tablespoons unsalted butter, at room temperature
4 tablespoons all-purpose flour, plus more for dusting
2 cups chicken broth, good-quality
salt, to taste
freshly ground black pepper, to taste
1 pinch cayenne pepper, optional, to taste
2 tablespoons heavy cream, plus more for egg wash
2 lb cooked boneless, skinless chicken, shredded
½ lb carrot, peeled, cut into 1/2-inch (1cm) pieces
½ lb red-skinned potato, cut into 1/2-inch (1cm) pieces
½ cup frozen peas, or shelled fresh peas
½ lb puff pastry, defrosted following package instructions
1 black truffle, optional, to taste
1 large egg

Steps:

Melt the butter in a large, deep saucepan.
Add the flour and whisk to ensure there are no lumps before adding the chicken stock. Cook for 5-10 minutes while continuously stirring.
Check the consistency by dipping the back of a spoon into the sauce and running your finger along the spoon. You want the sauce to cling to the spoon and not run over the swipe you made.
Continue to cook and stir the sauce over medium heat until you reach the correct consistency. Season with the salt, pepper, and cayenne (if using). Taste the sauce and see if your sauce needs more seasoning.
Add the cream and stir to combine.
Add the shredded chicken, carrots, potatoes, and peas to the sauce. Cook the vegetables in the sauce for 2-3 minutes.
Transfer the filling to a clean bowl and chill in the refrigerator for 1 hour, or until cool.
Preheat the oven to 400˚F (200˚C).
Roll out the puff pastry, using a bit of extra flour to ensure the pastry doesn't stick to your work surface. Use a bowl or plate about an inch (2 cm) larger than the dish you are cooking your pot pie in as a guide to cut out your pastry.
Carefully spoon the chilled filling into oven-proof serving bowls.
Break the egg in a small bowl and add a tablespoon of water or cream. Whisk with a fork.
Brush the egg wash on the edges and rim of your dishes.
If desired, shave truffles over the filling. Lay the pastry rounds over the top, being careful not to stretch the pastry. Seal the edges of the pastry by lightly pushing it onto the rim of your dish to make sure it is secure.
Brush the top and sides with more egg wash.
Place the pot pies on a large baking sheet and bake for 25-35 minutes, until the pastry is a nice golden, dark brown and there are no more grayish raw patches.
Let cool for 5 minutes before serving.
Enjoy!

Nutrition Facts : Calories 1333 calories, Carbohydrate 81 grams, Fat 75 grams, Fiber 4 grams, Protein 79 grams, Sugar 9 grams

BARBECUE CHICKEN PIZZA

Barbecue Chicken Pizza image

This simple recipe celebrates a 1980s classic invented by the American pizza genius Ed LaDou (whose fingerprints are also on Wolfgang Puck's famous smoked-salmon pizza). The pizza matches the flavors of chicken with barbecue sauce, red onion, two kinds of cheese and a little cilantro. Use homemade dough and barbecue sauce, cook it in the hottest setting of your oven, and the classic pie goes from good to great. Want to make the recipe vegetarian? Simply substitute mushrooms for the chicken and sauté until most of their moisture is evaporated.

Provided by Tejal Rao

Categories pizza and calzones, main course

Time 30m

Yield 2 12-inch pizzas

Number Of Ingredients 9

Ingredients

10 ounces chicken breast or boneless, skinless thighs, cut into 1-inch pieces
1 teaspoon kosher salt
3 tablespoons olive oil
1/4 cup plus 2 tablespoons barbecue sauce
2 17-ounce balls pizza dough (see recipe)
8 ounces fresh mozzarella, roughly sliced
1/2 red onion, cut into 1/4-inch slices
2 ounces Gouda, roughly grated
A few sprigs fresh cilantro, for garnish

Steps:

Heat oven to 500. Season the chicken with salt, and heat 1 tablespoon of oil in a saucepan over medium heat. Toss the chicken into hot oil, and cook for about 5 minutes, shaking the pan occasionally, until you no longer see any pink. Add 2 tablespoons of barbecue sauce, and stir well, then set aside off the heat.
Working on two separate pieces of parchment paper, use your hands to stretch the 2 balls of dough into 2 rough circles, about 12 inches in diameter. Slide each piece of parchment paper onto a baking tray, and finish assembling pizza there: Drizzle with remaining olive oil, spread with remaining barbecue sauce, then evenly divide the mozzarella all over. Top with chicken pieces, red onion and finally Gouda.
Bake for 15 minutes, or until dough is cooked through and edges of the onion and cheese are just starting to color. Once the pizza is slightly cooled, season with salt and pepper and scatter with cilantro.

CHICKEN - ITALIAN STYLE BY WOLFGANG PUCK RECIPE

Chicken - Italian Style by Wolfgang Puck Recipe image

Provided by á-47179

Number Of Ingredients 11

Ingredients

4 chicken breast halves pounded to 1/4incj thickness
4 slices prosciutto
4 slices provolone or fontina cheese
3 Tablespoons olive oil
Pinch of Red Pepper Flakes
l tablespoon fresh rosemary chopped
2 tablespoons white wine
Kosher salt and fresh ground pepper
l cup vodka sauce or tomato soup
4 tablespoons breadcrumbs
2 tablespoons melted butter

Steps:

Preheat oven to 400 Season chicken cutlets with salt and pepper. Place 1 slice of prosciutto and cheese on each breast and roll up jelly roll style and secure with string. Whisk together olive oil, red pepper flakes, rosemary, wine, salt, pepper and vodka sauce and pour into a baking dish. Place the rolled chicken over the sauce and sprinkle with breadcrumbs mixed with the melted butter. Cover with foil or parchment and bake for 20 minutes. Remove cover and bake and additional 20 minutes. Let stand 5 minutes before serving.