EASY CHICKEN PICCATA WITH ITALIAN FRIED POTATOES
I altered a breaded chicken recipe I was told by a co-worker to what I knew of chicken piccata. I add the potatoes as a side. The meal goes well with steamed peas seasoned with basil
Provided by Travel-n-cook
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Wash chicken cutlets and pat dry with paper towels.
- Pour flour into bowl (around 1 cup) and season with oregano, basil, and a bit of black pepper. Mix together.
- Dredge chicken cutlets in flour until all surfaces are completely covered, then shake off excess.
- Coat frying pan with olive oil and cook chicken cutlets over medium heat until both sides are golden brown.
- When chicken is almost ready, place 1-1/2 tablespoons of butter with 1 teaspoon of parsley in tea cup or small glass bowl in the microwave for about 90 seconds.
- Add 1/2 teaspoon of garlic powder, 1 teaspoon a lemon juice, 2 tablespoons of sauterne, and a bit of sea salt to butter and stir together.
- When chicken is golden brown, add butter mixture over the cutlets as evenly as possible.
- When most of butter mixture is absorbed into chicken or dissapates, place the cutlets onto a baking sheet (covered with cooking spray) and place them in oven at 400 degrees for about 10-15 minutes.
- Clean 4 large russet potatoes.
- Slice potatoes into 16 slices each.
- Place potatoes slices into large bowl and coat with the olive oil.
- Add fresh thyme, rosemary, oregano, basil, black pepper, and sea salt to you desired degree.
- Mix the contents of the bowl together so the seasonings are coated onto the potatoes with the olive oil.
- Place mixture on baking sheet and cook for around 30-40 minutes at 400 or until potatoes start to brown and get slightly crispy. Test with fork to make sure the potatoes have softened inside.
Nutrition Facts : Calories 596.7, Fat 22.9, SaturatedFat 5.4, Cholesterol 11.4, Sodium 61.6, Carbohydrate 88.7, Fiber 9, Sugar 3, Protein 10.8
CHICKEN PICCATA WITH GARLICKY GREENS & NEW POTATOES
Make more time midweek with our tasty chicken piccata with capers, greens and new potatoes. Ready in 20 minutes, it's healthy and low in calories too
Provided by Anna Glover
Categories Dinner, Lunch, Supper
Time 20m
Number Of Ingredients 10
Steps:
- Cook the new potatoes in a large pan of boiling salted water for 8-10 mins until tender. Add the green beans and spring greens for the last 3 mins. Drain, then separate the greens from the potatoes.
- While the potatoes are cooking, cut the chicken breasts through the centre lengthways, leaving one side attached so it opens out like a book. Brush each one with 1 tsp of the olive oil, then season.
- Heat a large frying pan over a medium-high heat and cook the chicken for 4 mins on each side until golden. Pour over the stock, capers, lemon juice and zest, then simmer gently for a few minutes to reduce. Add the cooked potatoes and simmer for another minute.
- Heat the remaining 1 tsp oil in another frying pan and fry the garlic for 1 min until lightly golden and fragrant. Tip in the drained greens, and toss in the garlicky oil. Season, then scatter over the parmesan and serve with the chicken and potatoes.
Nutrition Facts : Calories 393 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 7 grams sugar, Fiber 13 grams fiber, Protein 41 grams protein, Sodium 0.7 milligram of sodium
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
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
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
EASY CHICKEN PICCATA
Easy chicken recipes are my go-to dinner choice. My chicken piccata pasta dish is ready to serve in a half hour. It takes just a few minutes in the oven to bake to tender perfection. -Hannah Williams, Malibu, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Cut chicken breasts in half crosswise. Pound with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess., In a large skillet, heat 1 tablespoon oil over medium-high heat. Brown chicken in batches, adding additional oil as needed. Transfer chicken to an ungreased 13x9-in. baking dish., Add stock, capers and lemon juice to pan, stirring to loosen browned bits from pan. Whisk in butter, 1 tablespoon at a time, until creamy. Pour sauce over chicken. Bake 5-10 minutes or until no longer pink.
Nutrition Facts : Calories 382 calories, Fat 23g fat (8g saturated fat), Cholesterol 117mg cholesterol, Sodium 725mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 36g protein.
EASY ITALIAN CHICKEN & FRIED POTATOES
Need a quick and easy meal for dinner tonight? Well this is just what ya need. It's always my go to for those evenings that I just don't feel like making a fuss over dinner, but also tastes like I spent all day preparing. If you plan ahead, which I rarely do when I decide I am going to make this, you can allow the chicken to...
Provided by Megan Todd
Categories Potatoes
Time 1h15m
Number Of Ingredients 14
Steps:
- 1. Note: If you are looking for a good homemade Italian recipe, check out my Colorful Party Pasta Salad Recipe. I include a homemade Italian Dressing within that recipe & it's delicious! Any Italian dressing will do, use your favorite! Try different varieties!
- 2. Remove any excess fat from chicken & rinse chicken in cold water, pat dry. Place in a large glass bowl, pour dressing over chicken just until thoroughly covered. Turn chicken to be sure to get both sides. Cover & allow to marinade for at least 30 minutes.
- 3. In the meantime, prepare potatoes. Clean potatoes, & cut in one inch wedges, leaving skin intact. (Need those awesome vitamins!!) Add olive oil to large skillet & heat over medium high heat. Add potatoes. Cook for 15 minutes, turning frequently to brown on all sides.
- 4. When potatoes are halfway done, add Italian dressing, minced garlic, onions, & your fresh herbs. Add salt & pepper to taste. Continue to cook over medium heat, turning frequently. I cover during this process to help the potatoes cook all the way through. Continue to cook until potatoes are cooked all the way through.
- 5. While the potatoes are cooking, heat EVOO on medium heat in another large skillet. Add chicken, marinade, & minced garlic. Season with salt & pepper to taste. Cook 5-7 minutes each side depending on thickness of breast. Add fresh herbs the last couple minutes. I used fresh rosemary in this dish.
- 6. Top with optional parmesan cheese just before serving! This dish goes very well with candied carrots as a side dish. Mmm good!! This is one meal I never have left over of! Sometimes I wish I did just so I wouldn't have to cook!
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