Best Mazzaro Signature 3 Recipes

Chicken Piccata image

Provided by Amy Johnson

Time 35m

Number Of Ingredients 12

2 tablespoons olive oil, plus more as needed
3 tablespoons butter, divided, plus more as needed
1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
4 (6-ounce) skinless, boneless chicken breast butterflied and pounded thin
1/2 cup white wine
1 tablespoon minced shallot
1/2 cup chicken broth
juice of 1 lemon
2 tablespoons capers
1/4 chopped fresh parsley

Steps:

Heat skillet over medium heat. Add olive oil and 2 tablespoons butter and warm to a ripple. Test with a pinch of flour to see if it sizzles.
Whisk together flour, salt and pepper in a shallow dish.
Lightly dredge chicken breast in flour; tap of excess. Add to skillet. Work in batches if needed, cook about 3 minutes each side until done and golden, adding more oil and butter as needed. Remove chicken and place on paper-towel lined plate. Cover.
Add wine and minced shallot to skillet scraping any bits from bottom of pan, stir for 30 seconds. Stir in chicken broth, lemon juice, capers and fresh parsley, stirring occasionally, bring to a simmer and simmer for 4-5 more minutes. Sauce should reduce and slightly thicken. Whisk in 1 tablespoon butter until smooth.
Add cooked chicken back to pan coating both sides with sauce. Serve warm.

MAZZARO SIGNATURE 3 image

Number Of Ingredients 15

1 cup all purpose flour
1/4 cup cake flour
1/2 teaspoon baking soda
1 1/2 teaspoon cinnamon
1/4 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
1/4 cup powdered sugar
1 teaspoon vanilla extract
1 cup old-fashioned oats
1 cup walnuts, coarsely chopped
1 cup halved fresh or frozen cranberries
1/2 cup raisins
preparation
Position rack in center of oven and preheat to 350°F. Line 2 large rimmed baking sheets with parchment paper. Whisk flours, baking soda, cinnamon, and salt in medium bowl to blend. Using electric mixer, beat butter and sugar in large bowl until smooth. Beat in vanilla. Add flour mixture and oats and stir until blended. Stir in walnuts, cranberries and raisins.
Drop batter by rounded tablespoonfuls onto prepared sheets, 2 inches apart. Bake cookies, 1 sheet at a time, until edges are light brown, about 12 minutes. Cool on sheets 5 minutes. Transfer to rack; cool completely.

Steps:

Position rack in center of oven and preheat to 350°F. Line 2 large rimmed baking sheets with parchment paper. Whisk flours, baking soda, cinnamon, and salt in medium bowl to blend. Using electric mixer, beat butter and sugar in large bowl until smooth. Beat in vanilla. Add flour mixture and oats and stir until blended. Stir in walnuts, cranberries and raisins. Drop batter by rounded tablespoonfuls onto prepared sheets, 2 inches apart. Bake cookies, 1 sheet at a time, until edges are light brown, about 12 minutes. Cool on sheets 5 minutes. Transfer to rack; cool completely.