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 (AKA LEMON CHICKEN)
Make and share this Chicken Piccata (AKA Lemon Chicken) recipe from Food.com.
Provided by Kimke
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Adjust oven rack to lower-middle position, set large heatproof plate on rack, and heat oven to 200 degrees.
- Cut 1 lemon crosswise into slices 1/8 to 1/4 inch thick discarding ends; set aside.
- Juice the other lemon.
- Sprinkle both sides of chicken breasts generously with salt and pepper.
- Measure flour into pie tin or shallow baking dish.
- Coat chicken with flour, and shake to remove excess.
- Heat heavy-bottomed skillet over medium-high heat until hot, about 2 minutes.
- Add 2 TBSP oil and coat pan bottom.
- Lay half of chicken pieces in skillet.
- Sauté without moving them, until lightly browned on first side, 2 to 2 1/2 minutes.
- Turn chicken and cook until second side is lightly browned, 2 to 2 1/2 minutes longer.
- Remove pan from heat and transfer chicken to plate in oven.
- Add remaining 2 tablespoons oil to now-empty skillet and heat until shimmering.
- Add remaining chicken pieces and repeat.
- Add garlic to now-empty skillet and return skillet to medium heat.
- Sauté until fragrant, about 30 seconds for shallot or 10 seconds for garlic.
- Add stock and lemon slices, increase heat to high, and scrape skillet bottom with wooden spoon or spatula to loosen browned bits.
- Simmer until liquid reduces to about 1/3 cup, about 4 minutes.
- Add lemon juice and capers and simmer until sauce reduces again to 1/3 cup, about 1 minute.
- Remove pan from heat and swirl in butter until butter melts and thickens sauce; swirl in parsley.
- Spoon sauce over chicken and serve immediately.
Nutrition Facts : Calories 426.8, Fat 26.4, SaturatedFat 8.2, Cholesterol 100.2, Sodium 353.9, Carbohydrate 19, Fiber 1.9, Sugar 2.1, Protein 29
CHICKEN PICCATA
For dinner this week, make Giada De Laurentiis' famous Chicken Piccata recipe, a comforting Italian classic made with lemon, butter and capers.
Provided by Giada De Laurentiis
Categories main-dish
Time 40m
Yield 4 servings
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.
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.
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
Provided by Food Network
Categories main-dish
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Slice the chicken breast diagonally into 3 medallions each. Pound them between 2 sheets of plastic wrap. Season with salt and pepper.
- Dredge the flattened chicken medallions in flour. Saute the chicken scaloppine on high heat in clarified butter or olive oil, 2 minutes on each side, remove and keep warm. Discard oil or butter. Place pan on medium heat, add white wine and reduce. Add chicken broth, lemon juice, capers and sun-dried tomatoes. Reduce by 1/2 and thicken sauce with the cold butter. Adjust seasoning, plate the chicken scaloppine, garnish with the sauce and chopped parsley.
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
Make and share this Chicken Piccata recipe from Food.com.
Provided by Lalaloob
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place each breast between two sheets of waxed paper and pount to a one quarter inch thickness. Sprinkle chicken with salt, pepper and paprika. Dredge lightly with flour.
- In a large skillet, heat butter and olive oil until bubbling. Saute chicken breasts for two to three minutes on each side. Do not overcook. Drain on paper towels and keep warm.
- Drain all but two tablespoons drippings from the pan. Stir in Madeira or Sherry. Heat the liquids, scraping the pan to loosen any browned chicken. Add lemon juice, stirring until sauce thickens. Stir in capers.
- Place chicken on a platter and garnish with lemon slices.
Nutrition Facts : Calories 576.5, Fat 31.5, SaturatedFat 10.4, Cholesterol 162.2, Sodium 485.9, Carbohydrate 14.1, Fiber 1, Sugar 0.5, Protein 54.5
CHICKEN PICCATA
I first fixed this chicken for guests during the Christmas season. It was a refreshing change form turkey and ham. Now this is a special supper in our home throughout the year.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a shallow bowl, combine the flour, garlic powder and paprika; set aside. In a another shallow bowl, beat eggs and 2 tablespoons lemon juice. Dip chicken in egg mixture, then coat with flour mixture. In a large skillet, brown chicken on each side in butter over medium-high heat. Combine the bouillon, water and remaining lemon juice; pour over chicken. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until juices run clear.
Nutrition Facts : Calories 488 calories, Fat 29g fat (16g saturated fat), Cholesterol 262mg cholesterol, Sodium 765mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 1g fiber), Protein 40g protein.
CHICKEN PICCATA
If you are looking for a way to impress without alot of fuss, this fits the bill. These chicken breasts are tender, tasty and impressive. Great for company and great for a family meal.
Provided by MarieRynr
Categories Chicken
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Pound the chicken breasts very thin.
- Whisk the mustard and eggs together in a pie plate.
- Plate the bread crumbs in another pie plate.
- Dip the chicken into the mustard mixture and then into the bread crumbs to coat.
- Heat the olive oil in a very large skillet.
- Add the chicken and cook for 3 minutes per side or until browned and cooked through.
- Remove chicken to a baking dish and keep warm in a 325*F oven.
- Add the chicken broth, wine, lemon juice, capers, salt and pepper to the skillet.
- Bring to a boil, scraping up browned bits.
- Reduce the heat to low and stir in the lemon slices and parsley.
- Cook for 10 minutes or until the lemon peel is soft.
- Place the chicken on serving plates and top with the sauce.
Nutrition Facts : Calories 309.6, Fat 11.3, SaturatedFat 2.2, Cholesterol 139.1, Sodium 1073, Carbohydrate 15.5, Fiber 1.4, Sugar 1.8, Protein 33
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
EASY CHICKEN PICCATA
This dish is so light and delicious! Very easy to prepare. It good served with steamed Asparagus,good crusty bread, and a glass of chilled white wine.
Provided by Little Bee
Categories Pork
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Coat chicken cutlets with flour.
- Cook Angel Hair pasta according to package directions and drain.
- Melt 2 tablespoons butter in large skillet.
- Add chicken; cook, turning halfway through, for 5 minutes (on each side) or until lightly browned and tender.
- Remove to platter; keep warm.
- Add remaining butter to skillet; stir in garlic, wine, lemon juice and bouillon.
- Bring to a boil; cook for 3 to 5 minutes or until sauce is slightly thickened.
- Stir in capers.
- Place chicken on top of Angle Hair and spoon sauce over chicken.
- Sprinkle with parsley and grated parmesan cheese,.
Nutrition Facts : Calories 288.3, Fat 13.2, SaturatedFat 7.7, Cholesterol 96.5, Sodium 472.4, Carbohydrate 8.5, Fiber 0.5, Sugar 0.7, Protein 27.6
QUICK CHICKEN PICCATA
These quick and easy pan-fried chicken breasts are topped with a simple pan sauce made with capers, butter, white wine, and lemon juice.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Place chicken breasts between 2 layers of plastic wrap and pound to about 1/2-inch thick.
- Season both sides of chicken breasts with cayenne, salt, and black pepper; dredge lightly in flour and shake off any excess.
- Heat olive oil in a skillet over medium-high heat. Place chicken in the pan, reduce heat to medium, and cook until browned and cooked through, about 5 minutes per side; remove to a plate.
- Cook capers in reserved oil, smashing them lightly to release brine, until warmed though, about 30 seconds.
- Pour white wine into skillet. Scrape any browned bits from the bottom of the pan with a wooden spoon. Cook until reduced by half, about 2 minutes.
- Stir lemon juice, water, and butter into the reduced wine mixture; cook and stir continuously to form a thick sauce, about 2 minutes. Reduce heat to low and stir parsley through the sauce.
- Return chicken breasts to the pan cook until heated through, 1 to 2 minutes. Serve with sauce spooned over the top.
Nutrition Facts : Calories 320.6 calories, Carbohydrate 8.4 g, Cholesterol 87.5 mg, Fat 18.2 g, Fiber 0.4 g, Protein 24.7 g, SaturatedFat 7.2 g, Sodium 223.6 mg, Sugar 0.7 g
CHICKEN PICCATA III
This variation on the original uses mushrooms and artichoke hearts as a tasty twist. Yum! Serve over pasta or rice. White wine or water may be substituted for chicken broth.
Provided by Sharon
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- In a shallow bowl, mix together flour, paprika, and salt and pepper. Dredge chicken pieces in the seasoned flour.
- Heat oil in a large skillet over medium heat, and saute chicken until light golden brown (about 45 seconds each side). Remove chicken from skillet, and set aside.
- To skillet, add mushrooms, lemon juice, and chicken stock. Simmer until a smooth, light sauce develops. Season with garlic powder. Return chicken to the skillet, and simmer until chicken is no longer pink and juices run clear. Stir in artichoke hearts, and remove from heat.
Nutrition Facts : Calories 444.1 calories, Carbohydrate 37.6 g, Cholesterol 69.4 mg, Fat 17.9 g, Fiber 4.8 g, Protein 33.3 g, SaturatedFat 2.9 g, Sodium 786 mg, Sugar 1.1 g
EASY CHICKEN PICCATA RECIPE BY TASTY
Here's what you need: large, boneless, skinless chicken breast, salt, pepper, flour, butter, chicken broth, lemon, caper
Provided by Tasty
Categories Dinner
Time 30m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Butterfly the chicken breast and pound it thin. Salt and pepper to taste.
- Dredge each piece in flour, shaking off the excess.
- In a skillet over high heat, melt three Tbsp. butter, and brown the chicken, the browner and crispier the better, 3-5 minutes on each side.
- Remove chicken from the skillet, and, in the same pan, add chicken stock, lemon, and capers.
- Boil until the sauce reduces by ⅓, and return the chicken to the skillet.
- Spoon sauce over the chicken several times.
- Serve immediately, with the remaining sauce poured over the chicken.
- Enjoy!
Nutrition Facts : Calories 488 calories, Carbohydrate 20 grams, Fat 34 grams, Fiber 2 grams, Protein 24 grams, Sugar 4 grams
CHICKEN PICCATA
Lightly flouring the cutlets lets them brown quickly without overcooking and helps thicken the sauce.
Provided by Chris Morocco
Categories Bon Appétit Dinner Kid-Friendly Capers Chicken Lemon White Wine Garlic Soy Free Peanut Free Tree Nut Free
Yield 4 servings
Number Of Ingredients 10
Steps:
- 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.
OVEN-BAKED CHICKEN PICCATA
This entire dish bakes in a cast iron skillet. I use cantanzaro herbs from the Savory Spice Shop®, you can use Italian seasoning but it will have a little different taste. Feel free to serve this on top of angel hair pasta if desired.
Provided by thedailygourmet
Categories Main Dish Recipes Chicken Chicken Piccata Recipes
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Add butter to a large cast iron skillet and place into the oven to allow butter to melt - careful not to burn the butter.
- In a shallow dish combine flour, Parmesan cheese, cantanzaro herbs, and 1/2 teaspoon garlic salt. Mix to combine.
- Season chicken with remaining 1/2 teaspoon garlic salt and black pepper. Dredge in the flour mixture to coat evenly.
- Carefully remove the skillet from the oven using oven mitts and mix bone broth and lemon juice into the melted butter. Place the flour-seasoned chicken breasts in the skillet and sprinkle with capers. Spoon some of the melted mutter mixture over the chicken.
- Return skillet to the oven and bake until chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. If the skillet liquid evaporates too quickly, add additional bone broth and lemon juice.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Carefully pour wine into the bottom of the skillet. Broil chicken until lightly browned on top. Spoon the sauce over the chicken. Garnish with lemon slices.
Nutrition Facts : Calories 333.5 calories, Carbohydrate 17.8 g, Cholesterol 100.3 mg, Fat 16 g, Fiber 2.2 g, Protein 28 g, SaturatedFat 9 g, Sodium 942.6 mg, Sugar 0.8 g
CHICKEN PICCATA II
Lemony flavored chicken with a heavenly coating. Prepare this dish and get ready to have your tummy 'touched by an angel'!
Provided by TERRY C
Categories Main Dish Recipes Chicken Chicken Piccata Recipes
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- In a small bowl, beat the egg together with 1 tablespoon of the lemon juice. Set aside.
- In a shallow bowl or dish mix together the flour, garlic powder and paprika. Dip the chicken in the egg/lemon mixture, then in the seasoned flour.
- In a large skillet, melt butter/margarine and brown the coated chicken pieces.
- Dissolve the bouillon in the boiling water, then add the remaining 2 tablespoons of lemon juice. Pour liquid into skillet. Cover and let simmer for 20 minutes, turning chicken pieces after 10 minutes, until chicken is tender. Garnish as desired and serve.
Nutrition Facts : Calories 276.3 calories, Carbohydrate 7.6 g, Cholesterol 138.5 mg, Fat 15.4 g, Fiber 0.3 g, Protein 25.9 g, SaturatedFat 8.4 g, Sodium 539.3 mg, Sugar 0.7 g
DIET CHICKEN PICCATA
lower cal because it's cooked with more olive oil and less butter but it's so good that it tastes like the real thing!
Provided by Erin May
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- start off by splitting the wine, lemon juice and capers exactly in half into two bowls. The reason for this is to gradually add this mixture and allow the chicken to absorb the wine and lemon flavor which still keeping a thin sauce.
- melt the butter in a large saucepan and add the olive oil. pan fry the chicken breasts being careful not to burn them. the key to the healthy aspect here is to not bread the chicken but just pan fry the chicken itself.
- crush 4 cloves of garlic and add to chicken.
- add 1 bowl of the halved mixture of wine, lemon juice and capers to chicken and garlic. Saute for 15 minute.
- Add second bowl of wine, lemon juice and capers to chicken. Saute for 20 minute.
- Pour chicken and wine/lemon sauce over angel hair pasta and serve with garlic toast.
Nutrition Facts : Calories 935.1, Fat 70.4, SaturatedFat 13.2, Cholesterol 100.4, Sodium 314.6, Carbohydrate 16.4, Fiber 0.8, Sugar 4.7, Protein 31.2
CHICKEN PICCATA
In my quest to lose weight, I take a lot of low fat frozen dinners to work. One of my favorites was a low fat wersion of Chicken Piccata. I experimented with a Chicken Piccata Recipe and made my own low fat version that was just as tasty. To quote a well known beer slogan "Tastes great less filling..."
Provided by Dawn399
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine flour, salt and pepper, and put in a large plastic bag.
- Pour milk in a shallow bowl, and dip each chicken breast in milk.
- Place chicken in plastic bag and shake to coat each piece with the flour mixture.
- Heat olive oil in a medium frying pan and brown chicken breats,@ five minutes on each side until golden brown.
- Remove chicken from pan and set aside.
- Add broth, Worcestershire sauce, and cook until heated through.
- Add lemon juice, sugar, and cornstarch.
- Stir and cook for@ 5-7 minutes until sauce comes to a boil.
- Remove sauce from heat and spoon sauce over chicken.
- Enjoy!
CHICKEN PICCATA WITH LEMON SAUCE
Once you've tried this tangy, yet delicate lemon chicken piccata, you won't hesitate to make it for company. Seasoned with parmesan and parsley, the chicken cooks up golden brown, then is drizzled with a light lemon sauce. -Susan Pursell, Fountain Valley, California
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Flatten chicken to 1/4-in. thickness. In a shallow dish, combine the egg substitute, 2 tablespoons wine, 2 tablespoons lemon juice, garlic and hot pepper sauce. In another shallow dish, combine the flour, Parmesan cheese, parsley and salt. Coat chicken with flour mixture, dip in egg substitute mixture, then coat again with flour mixture., In a large nonstick skillet, brown 4 chicken breast halves in 1-1/2 teaspoons oil for 3-5 minutes on each side or until juices run clear. Remove and keep warm. Drain drippings. Repeat with remaining chicken and oil. Remove and keep warm., In the same pan, melt butter. Add the remaining wine and lemon juice. Bring to a boil. Boil, uncovered, until sauce is reduced by a fourth. Drizzle over chicken.
Nutrition Facts : Calories 232 calories, Fat 9g fat (4g saturated fat), Cholesterol 75mg cholesterol, Sodium 346mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges
CHICKEN PICCATA (INA GARTEN)
Make and share this Chicken Piccata (Ina Garten) recipe from Food.com.
Provided by Brookelynne26
Categories Chicken Breast
Time 15m
Yield 4 serving(s)
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.
Nutrition Facts : Calories 564.4, Fat 15.8, SaturatedFat 7.4, Cholesterol 214.5, Sodium 912.4, Carbohydrate 57.4, Fiber 3.1, Sugar 3.7, Protein 40.7
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