THE BEST CHICKEN PICCATA
We love this recipe because the chicken breasts, which can often be dry and tasteless, come out so moist and tender. What's our secret? Seasoning the chicken with salt and pepper 1 hour before cooking ensures that they stay juicy. First the salt draws some moisture from the meat, but then the meat re-absorbs the salty liquid, leading to perfectly seasoned cutlets. And that bright lemony butter sauce? There is enough to serve with the chicken plus a side of pasta or crusty bread.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Set a wire rack inside a rimmed baking sheet. Cut two 12-inch sheets of plastic wrap.
- Cut the chicken breasts in half lengthwise, making 4 roughly equal pieces; they should look like large chicken tenders. Place one sheet of plastic on a clean cutting board. Put a chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4-inch thick and 6 to 8 inches long. Transfer to the wire rack. Repeat with the remaining chicken, one piece at a time. Liberally sprinkle with salt and pepper. Refrigerate the chicken cutlets uncovered for 1 hour.
- Remove the zest from half of the lemon in wide strips with a vegetable peeler, leaving the bitter white pith behind. Halve and juice the whole lemon.
- Put the flour in a shallow bowl or plate. Dredge the chicken in the flour, shaking off any excess. Heat the oil in a large nonstick skillet over medium-high heat until very hot, about 1 minute. Add 1 tablespoon of the butter and melt. Working in 2 batches, cook the cutlets, adding another tablespoon of butter to the skillet between batches, until golden brown, about 2 minutes per side (it's ok if the chicken is not completely cooked through, it will finish cooking in the sauce). Transfer the cutlets to a plate.
- Reduce the heat to medium. Add the garlic and 1 tablespoon of the butter to the skillet and cook until the garlic is tender and fragrant, about 1 minute. Add the wine and cook until almost completely evaporated, about 4 minutes. Add the capers, lemon zest, 2 tablespoons of the lemon juice, 1/4 cup water and the cutlets with any accumulated juices and bring to a boil. Add the remaining 3 tablespoons butter. Turn the chicken to coat in the sauce and cook until the butter melts and the sauce thickens slightly. Garnish with chopped parsley.
CHICKEN PICCATA
For dinner tonight, try Ina Garten's classic Chicken Piccata recipe, from Barefoot Contessa on Food Network; don't forget the velvety lemon butter sauce.
Provided by Ina Garten
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
- Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.
- Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.
- Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.
- For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.
CHICKEN PICCATA
Steps:
- Heat the olive oil on the stovetop in a large skillet over medium heat.
- Beat the eggs in a shallow bowl. In a separate dish, mix the flour and Parmesan. Dredge the chicken pieces in the eggs and then in the flour-cheese mixture.
- Add 2 tablespoons of the butter to the heated olive oil, and when the butter melts, add the floured chicken breasts. Cook until browned, 3 to 4 minutes on each side. Transfer the chicken to a platter and set aside. Cook your chicken in batches if they don't all fit comfortably in the pan.
- Add the remaining 4 tablespoons of butter and the garlic to the skillet drippings. Saute the garlic for 30 seconds, being careful not to burn it. Add the chicken broth and capers to the skillet, stirring to mix. Cook the liquid over medium-low heat until reduced by half, 3 to 5 minutes. Add the vinegar and lemon juice and heat through.
- Return the chicken to the skillet, spooning some of the sauce over the chicken. Cover the skillet and cook over medium heat until the sauce bubbles and the chicken is cooked through, an additional 8 to 10 minutes. Sprinkle with chopped parsley and serve.
Nutrition Facts : Calories 481 calorie, Fat 37 grams, SaturatedFat 15 grams, Cholesterol 166 milligrams, Sodium 422 milligrams, Carbohydrate 8 grams, Fiber 0.5 grams, Protein 30 grams, Sugar 0 grams
FOUR-STEP CHICKEN PICCATA
This is my go-to recipe for an unplanned weeknight meal. It's super easy-in just four steps you get a family-friendly and company-worthy chicken dinner in minutes. To get extra mileage out of my chicken breast dollar, I like to slice a thick breast into two or three thinner cutlets. I find that three chicken breasts wisely prepped is plenty for serving a family of four. Plus, thin pieces of chicken cook more quickly than thicker ones, meaning dinner gets on the table that much faster. I love the bright citrus flavor and tanginess of the lemons and capers in piccata, but feel free to adjust the ingredients as you like. Tip: Cutting chicken breasts into cutlets is easiest when the chicken is slightly frozen.
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 25m
Yield Serves 4
Number Of Ingredients 10
Steps:
- 1. Place a chicken breast on a cutting board and set your palm on top of it. Use a sharp knife to slice the chicken into 2 or 3 cutlets. Repeat with the other 2 breasts. Blot dry with paper towels and season with the salt and pepper. Place the flour in a shallow dish and dredge the chicken through it, evenly coating the chicken on both sides. Place on a plate and set aside. Heat the olive oil in a large skillet over medium-high heat. Set the chicken in the pan and cook on each side until browned, 6 to 8 minutes total. Transfer the chicken to a platter.
- 2. Add the mushrooms to the pan and cook, stirring often, until they are browned, about 5 minutes.
- 3. Pour the wine and lemon juice into the pan, using a wooden spoon to stir and scrape up any browned bits from the pan bottom.
- 4. Add the capers and then stir in the butter until it is melted and the sauce comes together. Turn off the heat and pour over the chicken before serving.
Nutrition Facts : Calories 309 calorie, Fat 16 grams, SaturatedFat 5 grams, Cholesterol 97 milligrams, Sodium 519 milligrams, Carbohydrate 9 grams, Fiber 1 grams, Protein 29 grams, Sugar 1 grams
PERFECT CHICKEN PICCATA
Briny capers and a tangy, fresh lemon sauce top tender pieces of breaded chicken in this easy, restaurant-quality recipe for chicken piccata. The sauce is so addicting, you'll want to drink it! Serve with pasta.
Provided by NicoleMcmom
Categories Chicken Piccata
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Slice chicken breasts in half lengthwise and lightly pound to 1/2-inch thick. Season evenly on both sides with salt and pepper. Dredge each piece in flour to coat the surface and shake off any excess flour.
- Heat 2 tablespoons oil and 1 1/2 tablespoons butter in a large skillet over medium-high heat until just beginning to smoke. Add 1/2 of the chicken and cook, undisturbed, until browned and easily released from the skillet, 2 1/2 to 3 minutes. Flip and cook for 2 more minutes. Remove from the skillet. Add remaining 1 tablespoon oil to the drippings and repeat the cooking process with remaining chicken. Reserve all chicken on a plate.
- Reduce heat to medium and melt remaining 1 1/2 tablespoons butter in the skillet. Add wine and capers and stir, scraping to release any browned bits from the skillet; bring to a simmer. Cook for 2 minutes to slightly reduce. Add chicken stock, lemon juice, and lemon zest; stir to combine. Bring to a simmer and cook for 2 minutes.
- Return chicken to the skillet and cook, turning occasionally in the sauce, until chicken is no longer pink in the center, the juices run clear, and the sauce has thickened slightly, 3 to 5 minutes.
- Remove from heat and sprinkle with parsley to serve.
Nutrition Facts : Calories 391.1 calories, Carbohydrate 18.8 g, Cholesterol 89.9 mg, Fat 20.6 g, Fiber 1.2 g, Protein 29.1 g, SaturatedFat 7.3 g, Sodium 1268.4 mg
CHICKEN PICCATA CASSEROLE
I love chicken piccata, but I don't love cooking it on top of the stove. Get the great piquant taste of chicken piccata, without the spatters, in the oven! It's more convenient, and it frees you up to tend to the other parts of dinner, like some tasty pasta, and maybe a vegetable or a salad.
Provided by Bibi
Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts
Time 50m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
- Melt butter in a medium skillet over medium heat. Stir in flour and garlic; stir constantly until garlic is fragrant and flour is mixed well, about 1 minute. Pour in chicken broth and half-and-half. Bring to a boil, stirring frequently, until sauce is bubbly and thick, about 5 minutes.
- Remove the skillet from heat and stir in 1/2 cup Parmesan cheese, lemon juice, capers, salt, and pepper. Set aside.
- Slice each chicken breast lengthwise into 2 cutlets. Place in a single layer in the prepared dish. Season with salt and pepper. Spread the sauce evenly over the chicken and top with lemon slices.
- Combine remaining 1/4 cup Parmesan cheese and bread crumbs. Sprinkle evenly over the casserole.
- Bake in the preheated oven until an instant-read thermometer inserted into the chicken reads 165 degrees F (74 degrees C), 20 to 25 minutes. Garnish with fresh parsley and serve warm.
Nutrition Facts : Calories 251.3 calories, Carbohydrate 9.1 g, Cholesterol 85.5 mg, Fat 11.7 g, Fiber 1.3 g, Protein 27.8 g, SaturatedFat 6.3 g, Sodium 502.4 mg, Sugar 0.7 g
MY BEST CHICKEN PICCATA
This is the most requested dish by my teens' friends! Great even as leftovers, if there ever are any! Best served with a risotto or fettucine alfredo with a side of broccoli. Not for the diet conscious!
Provided by LROHNER
Categories World Cuisine Recipes European Italian
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Mix flour, salt, and black pepper in a bowl. Dredge the chicken breast pieces in the seasoned flour to coat; tap off excess flour.
- Melt butter in a skillet over medium heat until hot but not starting to brown. Pan-fry coated chicken breast pieces in the hot butter until golden brown, the juices run clear, and the chicken is no longer pink inside, about 10 minutes. Turn the chicken pieces often. Remove chicken from skillet and keep warm.
- Pour white wine into the skillet and scrape pan to dissolve any browned bits of food on the bottom. Mix in lemon juice, reduce heat to low, and simmer until sauce is slightly thickened, about 10 minutes. Stir often. Stir capers into sauce and place chicken back into skillet, turning to coat with sauce.
- To serve, transfer chicken to a serving platter, top with sauce, and garnish with lemon slices and fresh parsley.
Nutrition Facts : Calories 484.4 calories, Carbohydrate 29.3 g, Cholesterol 121.8 mg, Fat 25.8 g, Fiber 2.3 g, Protein 26.8 g, SaturatedFat 15.3 g, Sodium 820.2 mg, Sugar 0.8 g
CHICKEN PICCATA
Cook's Illustrated has the best technique descriptions I've ever seen and this recipe, with a little tweaking, is the best piccata I've ever tried with an assertive lemon accent.
Provided by Sue Freeman
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Halve one lemon lengthwise and slice one half crosswise into 1/8-1/4 inch thick slices.
- Juice the remaining 1 1/2 lemons to obtain 1/4 cup juice.
- Salt & pepper each cutlet generously and coat each with flour.
- Heat a large heavy-bottomed skillet over medium-high heat until hot, add 2 tbsp oil, saute half of the cutlets until medium brown (2 minutes per side).
- Transfer cutlets to warm plate.
- Add remaining oil and repeat with remaining cutlets.
- Add shallot or garlic to pan over medium heat -- saute until fragrant (30 seconds).
- Add stock and lemon slices, increase heat to high and deglaze pan; simmer until liquid reduces to about 1/3 cup.
- Add lemon juice and capers and simmer until sauce reduces again to 1/3 cup.
- Remove pan from heat, swirl in butter until it melts and thickens sauce; swirl in parsley.
- Spoon sauce over chicken and serve immediately.
Nutrition Facts : Calories 485.7, Fat 27.6, SaturatedFat 8.6, Cholesterol 133.7, Sodium 415, Carbohydrate 19.1, Fiber 1.8, Sugar 2.1, Protein 40.1
EASY CHICKEN PICCATA
This is my son's favorite dish. He is a very persnickety eater. Serve this chicken recipe over white rice.
Provided by Sarah Gilmore de Ruiter
Categories Main Dish Recipes Chicken Chicken Piccata Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Slice chicken breasts horizontally to yield 4 pieces. Place breasts between 2 sheets of plastic wrap and pound to 1/4-inch thin. Place flour on a plate and dredge each breast on both sides in flour.
- Melt butter in a large skillet over medium heat. Put chicken into the skillet and season tops with salt and pepper. Turn when nicely browned, about 4 minutes, and season again. Cook second side until browned, about 4 minutes. Transfer breasts to a plate, reserving skillet drippings.
- Add wine and lemon juice to the skillet, stirring to scrape up any browned bits. Simmer to reduce and thicken sauce, about 5 minutes more. Add capers and pour sauce over chicken breasts on the plate. Sprinkle with parsley.
Nutrition Facts : Calories 383.8 calories, Carbohydrate 33.7 g, Cholesterol 96.4 mg, Fat 13.5 g, Fiber 4.9 g, Protein 30.7 g, SaturatedFat 7.7 g, Sodium 247.3 mg, Sugar 0.4 g
CHICKEN PICCATA - GIADA DE LAURENTIIS
This is a recipe from her weeknight dinner show. I love piccata and this is wonderful served over pasta and I served with salad and garlic bread. NOTE: Her recipe states to add 1/3 cup lemon juice, but alot of people that reviewed her recipe said it was too tart and would add less, so I suggest starting with 1/4 cup lemon juice.
Provided by diner524
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
- In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
- Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
Nutrition Facts : Calories 388.2, Fat 36.2, SaturatedFat 13.7, Cholesterol 84.5, Sodium 371.9, Carbohydrate 3.2, Fiber 0.5, Sugar 1.1, Protein 13.9
CREAMY CHICKEN PICCATA RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, salt, pepper, all-purpose flour, olive oil, dry white wine, unsalted butter, garlic, caper, lemon juice, chicken stock, heavy cream, fresh flat-leaf parsley, angel hair pasta
Provided by Kiano Moju
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Butterfly each chicken breast. Lay a piece of parchment paper on top and pound to about ¼ inch (6 mm) thick. Season generously on both sides with salt and pepper.
- Cut each breast in half lengthwise so you have 4 pieces of chicken.
- Add the flour to a wide, shallow dish. Dredge each piece of chicken in flour, shaking off the excess.
- Heat the olive oil in a large skillet over medium heat. Fry the chicken until golden brown, about 3-4 minutes per side. Remove the chicken from the pan and set aside.
- Pour the white wine into the pan and cook until reduced by half, about 1 minute.
- Add the butter, garlic, and capers and cook until fragrant, about 2 minutes.
- Stir in the lemon juice and chicken stock and cook for 5 minutes, until the sauce has slightly thickened.
- Stir in the cream, then return the chicken to the pan.
- Sprinkle with the parsley and turn the chicken to coat in the sauce. Simmer for 2 minutes, until the sauce thickens slightly, then remove from the heat.
- Serve the chicken and sauce over angel hair pasta.
- Enjoy!
Nutrition Facts : Calories 908 calories, Carbohydrate 87 grams, Fat 45 grams, Fiber 3 grams, Protein 35 grams, Sugar 5 grams
CHICKEN PICCATA - A DELICIOUS ITALIAN CHICKEN DISH
In our home, chicken is a mealtime favorite. It's not only easy on the budget and the waistline (especially if you don't eat the skin), chicken is incredibly versatile and can be prepared so many different ways. As well as a main entree, it can be served in stews, salads, sandwiches, soups, pastas, appetizers, and potpies. This 'jack-of-all-trades' can be diced, sliced, chopped, shredded, baked, poached, fried, broiled, grilled -- you are limited only by your own imagination. If you enjoy savory, tangy sauté dishes, give this Chicken Picatta recipe a try. It's a simple meal to prepare, and a sure palate pleaser.
Provided by Feast Your Eyes
Categories Chicken
Time 45m
Yield 2 serving(s)
Number Of Ingredients 21
Steps:
- Thoroughly wash and pat dry chicken.
- Pound chicken flat - 1/2 inch (Cook's Tip: Place the chicken between two wax paper sheets and use gentle strokes when pounding - The meat can tear easily. Pounding the chicken is a very important step if you wish your chicken to be tender.).
- Beat the egg in a bowl large enough to hold chicken.
- In a shallow pie plate, combine flour, Parmesan, paprika, salt and pepper.
- Dip chicken in egg, then in flour mixture until well coated.
- Heat a wide skillet and melt the butter, then add the olive oil. When hot, add the chicken (Do not crowd skillet.). Quickly brown the chicken on both sides, adding more butter and oil as needed (Fry until appearance is golden and chicken is cooked.). Remove chicken to serving platter, keep warm.
- In the drippings, sauté' the onion, shallot, and garlic for about 1 minute. Add the vermouth/sherry/wine and the bouillon; deglaze the skillet - stirring to get all of the brown bits off the bottom of the pan.
- Return the chicken to the skillet. Pour the lemon juice, grated lemon peel, capers and mushrooms over the chicken; gently turn chicken to coat with sauce. Simmer for another 15 minutes.
- For serving: Remove chicken to warm serving platter and top with sauce, parsley and lemon slices. Pair this dish with rice pilaf, a tossed salad and a glass of Chablis or Pinot Blanc, and you have a crowd pleaser!
- Cook's Tip: If desired, you can substitute chicken breasts with veal cutlets or pork loins.
Nutrition Facts : Calories 742.6, Fat 39.1, SaturatedFat 15.4, Cholesterol 295.6, Sodium 1363.9, Carbohydrate 26.5, Fiber 6.5, Sugar 6.6, Protein 77.5
CHICKEN PICCATA
Make and share this Chicken Piccata recipe from Food.com.
Provided by Kirstin in the Couv
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place chicken between 2 large sheets of plastic wrap.
- Using meat pounder or rolling pin, lightly pound chicken to 1/4-inch thickness.
- Sprinkle chicken with salt and pepper.
- Mix 1 tablespoon butter and 1 1/2 teaspoons flour in small bowl until smooth and set aside.
- Place additional flour in shallow baking dish.
- Dip chicken into flour to coat; shake off excess.
- Heat 1 tablespoon oil in each of 2 heavy large skillets.
- Add 2 chicken breasts to each skillet and cook until golden and cooked through, about 3- 4 minutes per side.
- Transfer chicken to platter; tent with foil to keep warm.
- Bring wine, lemon juice and broth to boil in one of the skillets over medium-high heat.
- Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes.
- Stir in capers, parsley and remaining 2 tablespoons butter.
- Season sauce to taste with salt and pepper.
- Pour sauce over chicken and serve.
Nutrition Facts : Calories 302.1, Fat 18.8, SaturatedFat 7.2, Cholesterol 98.9, Sodium 492.7, Carbohydrate 3.5, Fiber 0.5, Sugar 0.9, Protein 26
EASY CHICKEN PICCATA
In this classic chicken dish, a swirl of butter in the white-wine sauce gives it a creamy consistency.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 35m
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Place flour in a shallow bowl. Season cutlets with salt and pepper, then dip into flour, turning to coat; shake off excess.
- In a large skillet, heat 1 tablespoon oil over medium-high. Add half the chicken; cook until lightly browned and opaque throughout, 1 to 2 minutes per side. Transfer to a plate; cover with foil to keep warm. Repeat with remaining tablespoon oil and chicken (reserve skillet for sauce).
- Meanwhile, cook linguine in boiling water until al dente, according to package instructions. Reserve 1/2 cup pasta water. Add spinach, and stir until submerged. Drain pasta mixture and return to pot. Toss with 1 tablespoon butter; season generously with salt and pepper. Add some reserved pasta water if necessary. Cover to keep warm.
- Into skillet, pour wine and lemon juice. Cook over medium-high, stirring to loosen browned bits, until liquid has reduced to 1/3 cup, 4 to 5 minutes. Remove from heat; swirl in 2 remaining tablespoons butter until melted. (For a smoother sauce, strain through a fine-mesh sieve, if desired.) Add capers, and season with salt and pepper. Divide chicken and linguine among four serving plates; top chicken with sauce.
CHICKEN PICCATA
This is one of those Italian-American classics-a dish that looks and tastes as though it was born in the Old Country but that was really born in the United States. Capers are used liberally in Sicilian cooking, and a lemon-caper sauce lives up to its name, piccata, which some say means "piquant." Other translations say piccata means to add fat-which might be where all of the butter in the original sauce comes in. This recipe calls for just a dab of butter for flavor in the tangy, tart sauce.
Yield serves 4
Number Of Ingredients 10
Steps:
- Heat 2 large nonstick sauté pans over medium heat.
- While pans are heating, season the chicken with salt and pepper to taste. Put the 1/2 cup flour in one shallow dish and the egg substitute in another shallow dish. Dredge the chicken in the flour, then in the egg substitute, to coat completely.
- When pans are hot, add 1/2 tablespoon of the butter to each pan. Allow the butter to melt completely and brown slightly. Then add 2 coated chicken breasts to each pan. Sauté the chicken until it is golden brown and just cooked through, about 2 minutes per side. Transfer the chicken to a serving platter, and tent it with foil to keep the chicken warm.
- Raise the heat under one of the sauté pans to high. Add the remaining 1 tablespoon butter to the pan and allow it to melt. Add garlic and sweat for one minute. Whisk the remaining 2 tablespoons flour into the butter. Whisk in the lemon juice and the water; bring to a boil. Reduce the heat to low and continue to cook the sauce, whisking constantly, until it has thickened, about 2 minutes. Stir in the capers and parsley. Season with salt and pepper to taste, if desired. Spoon the sauce over the chicken, and serve.
- Fat: 64g (before), 7.4g (after)
- Calories: 1,183 (before), 241 (after)
- Protein: 31g
- Carbohydrates: 12g
- Cholesterol: 81mg
- Fiber: 2g
- Sodium: 459mg
CHICKEN PICCATA
Make and share this Chicken Piccata recipe from Food.com.
Provided by GingerPeach
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Chop the onion and set aside.
- Crush the garlic and add to the onions.
- Combine chicken broth, lemon juice, parsley, capers and black pepper.
- Cut each chicken breast in half to make 4 thin filets.
- Salt and pepper the chicken.
- Pat the chicken in bread crumbs to coat.
- Heat the olive oil in a skillet- there should be enough to coat the bottom (note: try not to use a non-stick skillet).
- Cook chicken on medium high heat for 2-3 minutes per side, or until browned.
- Remove chicken from skillet and throw in the onions and garlic.
- Sautee for about 5 minutes or until onions are softened.
- Add the chicken broth mixture and bring to a simmer.
- Add the chicken and let simmer for a few minutes to heat.
- Garnish with lemon slices or parsley.
Nutrition Facts : Calories 236.4, Fat 6.2, SaturatedFat 1.2, Cholesterol 34.5, Sodium 886.8, Carbohydrate 24.9, Fiber 2.1, Sugar 2.9, Protein 19.7
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CHICKEN PICCATA RECIPE | BON APPéTIT
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4.7/5 (195)Estimated Reading Time 5 minsServings 4
- Slice chicken breasts in half crosswise into 4 cutlets and lightly pound each piece between sheets of plastic wrap until an even thickness (about ½" thick or less). Season lightly with salt. Place flour in a medium shallow bowl. Working one at a time, place cutlets in bowl and toss to coat in flour. Knock off excess flour and transfer to a plate.
- Heat 2 Tbsp. oil in a large skillet over medium-high. Working in batches if needed to avoid overcrowding the pan, cook cutlets, without moving them, until deeply browned underneath, about 2 minutes. Turn over and cook on the other side just until chicken is nearly cooked through, about 30 seconds. Transfer to a clean plate.
- Add garlic and remaining 1 Tbsp. oil to the skillet and cook, stirring often and reducing heat if needed to keep garlic from scorching, until golden brown, about 2 minutes. Add wine and capers and cook, swirling pan and scraping up any browned bits stuck to the bottom of skillet, until liquid is almost completely evaporated, about 3 minutes. Add ½ cup water, followed by the butter. Swirl pan vigorously while butter melts to help it form an emulsion with water, about 1 minute.
- Return chicken to skillet and simmer until chicken is cooked through and sauce is thick enough to coat a spoon, about 2 minutes. Remove from heat and stir lemon juice into sauce; season with salt. Transfer chicken and sauce to a platter and top with parsley; serve with lemon wedges.
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