LEMONY CHICKEN PICCATA
THIS is a flavorful low-fat, low sodium dish. With the lemon juice ingredient, the salt isn't missed. I usually serve this with rice or pasta, but it takes longer to cook either one of these than it does the chicken!
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Flatten chicken to 1/2-in. thickness. In a large plastic resealable bag, combine the flour, salt and pepper; add the chicken, one piece at a time. Seal bag and toss to coat. , In a small skillet, brown chicken in oil for 2-3 minutes on each side or until no longer pink. Remove and keep warm. , Add wine and garlic to the pan; cook and stir for 30 seconds. Add the broth, lemon juice and capers. Bring to a boil; cook for 1-2 minutes or until slightly thickened. Stir in butter and lemon slices. Return chicken to the pan; heat through.
Nutrition Facts : Calories 259 calories, Fat 13g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 530mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
LEMON CHICKEN PICCATA
This delicious lemon chicken piccata dish is exquisite and easy to prepare. The light and luscious lemon sauce really pops without being too acidic; it is simply divine. Serve it with herb-roasted potatoes or lemon-rice pilaf.
Provided by LemonLush
Categories World Cuisine Recipes European Italian
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 200 degrees F (95 degrees C). Place a serving platter into the oven to warm.
- Season the chicken breast pieces with salt and pepper and dredge them in flour. Shake off excess flour. Heat the vegetable oil in a skillet; pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side. Work in batches and do not crowd skillet, adding oil as needed . Place the chicken pieces onto the warmed platter in the oven. When finished with all the chicken, drain most of the oil from the skillet, leaving a thin coating on the surface of the pan.
- Cook and stir the minced garlic in the skillet until fragrant, about 20 seconds. Pour in the chicken broth. Scrape and dissolve any brown bits from the bottom of the skillet. Stir in the lemon slices and bring the mixture to a boil. Let cook, stirring occasionally, until the sauce reduces to about 2/3 cup, 5 to 8 minutes. Add the lemon juice and capers; simmer until the sauce is reduced and slightly thickened, about 5 minutes more. Drop the butter into the skillet and swirl it into the sauce by tilting the skillet until the butter is melted and incorporated. Add the parsley; remove from heat and set aside.
- Arrange the chicken medallions on serving plates and spoon sauce over each portion to serve.
Nutrition Facts : Calories 421 calories, Carbohydrate 16.1 g, Cholesterol 127.6 mg, Fat 21.2 g, Fiber 1.3 g, Protein 41.1 g, SaturatedFat 8.2 g, Sodium 347.9 mg, Sugar 0.7 g
LEMONY CHICKEN PICCATA
Make and share this Lemony Chicken Piccata recipe from Food.com.
Provided by cooperhock
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pound the chicken breast until it is flat- about ¼" thick- don't be afraid to make it too thin. The point is that you want cook the chicken quickly before it drys out. On a plate mix some flour- maybe about ¼ cup or so- enough to coat the chicken. Salt and pepper the flour. Coat the chicken with the flour mixture.
- Use a skillet big enough for all the chicken to lay flat. Heat the skillet to med-high and lightly coat the bottom of the pan with olive oil.
- Cook the chicken for about 2 minutes a side(use your judgement here!) You will know when it is done- it is white, slightly golden- do not overcook or it will be dry. Since it is thin it should be fairly easy to tell if it is still pink.
- Take the chicken out of the pan and put on a plate- cover with foil.
- Pour enough white wine (I like a nice dry Sauvignon Blanc or Chardonnay, or Pinot Grigio) so there is about 1/4" or more of liquid in the bottom of the pan. The goal here is to make enough sauce to generously to pour over each piece of chicken and you have to start with enough because you want to reduce it to burn off the alcohol. Make sure the pan is hot enough so that the liquid boils. This will only take a minute or so, keep and eye on it- you don't want to evaporate all of your liquid. Taste it- when it tastes good- the harsh alcohol has burned off, reduce heat to low, add the juice of one whole large juicy lemon that you have already squeezed. Add about 2 tablespoons of capers. Put the chicken back in pan to coat in sauce and to reheat. Serve immediately. Put a piece of chicken on each plate and pour lots of sauce on each piece. Yummy.
Nutrition Facts : Calories 141.1, Fat 3.1, SaturatedFat 0.7, Cholesterol 75.5, Sodium 201, Carbohydrate 2.1, Fiber 0.7, Sugar 0.5, Protein 25.3
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
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 WITH BUTTERY LEMON NOODLES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 2 servings
Number Of Ingredients 19
Steps:
- For the buttery lemon noodles: Cook the pasta according to the package directions. Drain and set aside.
- For the chicken piccata: Sprinkle the chicken breasts with salt and pepper on both sides, then dredge in the flour.
- Heat the butter and oil in a large skillet over medium heat. Fry the chicken breasts until golden brown on both sides, about 3 minutes on each side; fry them a little longer if the breasts are thicker, monitoring the oil/butter mixture to make sure it doesn't burn. Remove the chicken to a plate.
- Add the garlic to the skillet and saute. Pour in the chicken broth and wine, and squeeze in the juice of the lemon. Whisk the sauce, scraping the bottom of the skillet. Allow the sauce to cook and bubble and thicken until reduced by about half. Sprinkle in a little salt and pepper as it's cooking.
- Reduce the heat to low and whisk in the cream. Add the capers, then cook for a couple of minutes until the sauce thickens. Taste and adjust the seasonings. Expect the sauce to have a real tang to it; counter it with a little more broth and cream if it's too strong!
- To finish the noodles, melt the butter in a separate skillet over medium-high heat. Throw in the cooked pasta, along with the parsley. Cook it in the butter for a couple of minutes so that a few of the noodles get a little bit of a pan-fried texture to them. Grate in some lemon zest and squeeze in some lemon juice. Season with salt and pepper.
- Place a handful of arugula on each plate, some noodles and a chicken breast. Garnish with Parmesan shavings and chopped parsley, then spoon over the sauce.
CHICKEN PICCATA WITH LEMON, CAPERS AND ARTICHOKE HEARTS
Provided by Robin Miller : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place chicken in zip-top bags and pound with a meat mallet or rolling pin until 1/4-inch thick. Remove chicken from bag and season all over with salt and black pepper. In a shallow dish (or plastic bag), combine flour, lemon zest, paprika, and garlic powder. Mix well. Add chicken and turn to coat. Remove chicken from flour mixture and shake off excess flour.
- Heat oil in a large skillet over medium-high heat. Add chicken and saute 2 minutes per side, until golden brown and cooked through. Add lemon juice, wine and chicken broth and bring to a simmer. Simmer 5 minutes, until chicken is cooked through and sauce thickens. Add artichoke hearts and capers and simmer 1 minute to heat through.
- Cook rice according to package directions, adding lima beans at the beginning of cooking process. Serve chicken and sauce with rice.
LEMON-CHICKEN PICCATA RECIPE
Bring together crispy chicken, fresh lemon juice & capers in this Lemon-Chicken Piccata Recipe. Serve a Lemon-Chicken Piccata Recipe any night of the week.
Provided by My Food and Family
Categories Herbs
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cut half of 1 lemon into 4 thin slices; squeeze juice from remaining 2-1/2 lemons. Coat chicken with mayo, then cracker crumbs.
- Heat oil in large skillet on medium-high heat. Add chicken; cook 5 min. Turn; cook on medium heat 5 min. or until chicken is golden brown on both sides and done (165ºF). Transfer chicken to platter; sprinkle with parsley. Cover to keep warm. Carefully wipe any crumbs from skillet with paper towel.
- Add lemon juice and broth to skillet; cook on medium-high heat 6 to 8 min. or until slightly reduced, stirring occasionally. Add butter, lemon slices and capers; cook and stir on low heat 3 to 4 min. or until butter is melted and lemons are heated through. Serve over chicken.
Nutrition Facts : Calories 330, Fat 22 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 20 g
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
I had a lemony breaded chicken at a very expensive dinner, and came across this recipe in one of my kids school recipe books, and thought I'd try it. and wouldn't ya know it? This was the recipe! My kids and hubby love it and I have picky kids! :)
Provided by Sharshee
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Beat egg with 1 tbsp lemon juice.
- Combine flour, garlic powder, and paprika.
- Dip chicken in egg, dredge in flour, brown in butter in skillet.
- Dissolve bullion in boiling water, add remaining 2 tbsp lemon juice.
- Pour over browned chicken and simmer, covered 20 minutes or until tender.
- You might want to increase seasonings to your liking.
- We love garlic, so I increase the amount, and also while browning the chicken, you might need more butter.
- And while the chicken is simmering, you may need to add a bit of water, so it doesn't dry out.
Nutrition Facts : Calories 273.1, Fat 15, SaturatedFat 8, Cholesterol 106.3, Sodium 717, Carbohydrate 7.2, Fiber 0.3, Sugar 0.7, Protein 26.4
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
KITTENCAL'S LEMON CHICKEN PICCATA
Serve this restaurant quality dish with al dente angel hair pasta on the side -- as written this is quite lemony you may want to have a little more chicken broth and cream handy to tone it down or you may like it just the way it is! --- you can also add in some capers
Provided by Kittencalrecipezazz
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place 1/3 cup of flour in a shallow bowl then combine with cayenne pepper.
- Season the chicken breasts on both sides with seasoned salt, black pepper and garlic powder, then dredge lightly in flour mixture; place on a plate.
- Heat butter and oil in a medium skillet over medium-high heat.
- Add in 2 chicken breasts; cook about 3-5 minutes per side or until cooked through (cooking time will depend on how thin you pounded the chicken) remove to a plate cover loosely with foil to keep warm or place in a 200 degree F oven to keep warm.
- Cook the remaining 2 breasts (adding in a little more oil if needed to prevent over browning (at this point you may need to decrease the heat slightly).
- When the chicken is finished browning have your heat at medium-low then add in the wine, chicken broth and the juice of 2 whole lemons; bring to a light simmer whisking continuously and scraping the bottom of the pan (allow the cream sauce to bubble and thicken until it is reduce by about half seasoning with a little salt and pepper to taste).
- When the sauce is reduced pour in the cream whisking over low heat (taste the sauce, if the lemon flavor is too strong add in a little more broth and cream or you may like it just the way it is).
- Place each breast on a plate then mound some pasta on the side.
- Spoon the sauce over the chicken and pasta.
- Sprinkle with freshly grated Parmesan cheese and some fresh parsley.
Nutrition Facts : Calories 553.3, Fat 38.8, SaturatedFat 17.9, Cholesterol 159.6, Sodium 247, Carbohydrate 13, Fiber 0.4, Sugar 1.3, Protein 28.2
LEMON CHICKEN PICCATA
I love Lemon Piccata recipes. This one is made with Chicken but you can substitute Veal and works great. The original recipe came from the back of the Meyers Lemon Juice bottle that you get from William Sonoma.
Provided by Gone Fishin
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a shallow bowl put the flour, salt and pepper and dredge your chicken, shaking off excess.
- In a large fry pan over a medium high heat, place 2 Tbs. of oil and heat until almost smoking. add the Chicken and cook until browned and opaque throughout, about 8-9 minutes total. Place chicken on a warm platter and cover while you make the sauce.
- In the same pan over a medium high heat, warm the remaining 1 Tbs. of oil . Add the shallots and sauté until soft and translucent, 1-2 minutes. Add the wine and reduce to about half. Use a wooden spoon and scrape the bottom of pan to loosen the brown bits. Add the lemon juice, stock and capers and cook until thickened, about 5 minutes. Whisk in the sage, butter and parsley. Spoon the sauce over the chicken and serve.
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4.9/5 (52)Category DinnerCuisine ItalianCalories 348 per serving
- Pat the chicken breast pieces dry and season with kosher salt and black pepper on both sides. Lightly coat the chicken on both sides with the flour (shake off any excess flour).
- In a large cast iron skillet, heat the extra virgin olive oil over medium-high heat until shimmering but not smoking. Cook the chicken on 1 side for about 3 minutes, then turn over to cook for another 3 minutes (do this in batches and do not crowd the pan).To keep the chicken warm, place the cooked chicken pieces in an oven-save dish and keep them in warm oven while you finish.
- Prepare the lemon sauce. In the same skillet (over medium heat), add a little bit more extra virgin olive oil. Add the ghee (or butter, if you prefer). When the ghee melts, stir in the lemon juice, wine and capers. Bring the sauce to a boil, scrapping off any browned bits from cooking the chicken earlier.
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