Progresso Creamy Chicken Piccata Recipes

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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



The Best Chicken Piccata image

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.

2 large boneless skinless chicken breasts (about 8 ounces each)
Kosher salt and freshly ground black pepper
1 large lemon
1/4 cup all-purpose flour
1 tablespoon olive oil
6 tablespoons unsalted butter
5 large cloves garlic, thinly sliced
1/2 cup dry white wine
1/4 cup brined capers, drained
1/4 cup flat-leaf parsley leaves, roughly chopped

CREAMY CHICKEN PICCATA

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10



Creamy Chicken Piccata image

Steps:

  • Season chicken, if desired, with salt and ground black pepper. Dip chicken in flour, then eggs, coating well. Heat 1 tablespoon olive oil in 12-inch nonstick skillet over medium heat and cook chicken, turning once, 5 minutes or until thoroughly cooked. Remove chicken and set aside.
  • Heat remaining 1 tablespoon olive oil in same skillet and cook shallots and thyme, stirring occasionally, 2 minutes or until shallots are tender. Stir in lemon juice and cook 1 minute. Stir in Sauce, parsley and lemon peel; heat through. Spoon Sauce over chicken and serve, if desired, with hot cooked rice or pasta.
  • Cost per recipe*: $9.97.
  • Cost per serving*: $2.49.
  • *Based on average retail prices at national supermarkets.

4 boneless, skinless chicken breast halves (about 1-1/4 lbs.), pounded thin
1/3 cup all-purpose flour
2 eggs, slightly beaten
2 Tbsp. olive oil, divided
1/4 cup chopped shallots or onion
1 tsp. fresh thyme leaves or 1/2 tsp. dried thyme leaves, crushed
3 Tbsp. lemon juice
1 jar Bertolli® Alfredo Sauce
1 Tbsp. finely chopped fresh parsley
1 tsp. grated lemon peel (optional)

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



Perfect Chicken Piccata image

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

4 (4 ounce) boneless, skinless chicken breast halves
1 ½ teaspoons kosher salt
1 teaspoon ground black pepper
⅔ cup all-purpose flour
3 tablespoons olive oil, divided
3 tablespoons butter, divided
¼ cup dry white wine, such as Pinot Grigio
3 tablespoons capers, rinsed and drained
¾ cup chicken stock
¼ cup fresh lemon juice
1 teaspoon lemon zest
¼ cup chopped fresh parsley

CHICKEN PICCATA

Italy's finest in your own kitchen! Enjoy this quick and easy breaded chicken and lemon sauce combination.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 6

Number Of Ingredients 14



Chicken Piccata image

Steps:

  • Flatten chicken to 1/4-inch thickness between plastic wrap or waxed paper. Mix egg and water. Mix bread crumbs, salt, pepper and garlic powder. Coat chicken with flour. Dip into egg mixture; coat with bread crumb mixture.
  • Heat butter and oil in 12-inch skillet over medium heat. Cook chicken in butter mixture 8 to 10 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet using tongs; keep warm.
  • Stir lemon juice and wine into drippings in skillet. Heat to boiling; pour over chicken. Sprinkle with chopped fresh parsley, and serve with lemon wedges if desired.

Nutrition Facts : Calories 330, Carbohydrate 11 g, Cholesterol 110 mg, Fat 1, Fiber 0 g, Protein 30 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 400 mg

6 boneless skinless chicken breasts (1 1/2 lb)
1 egg, slightly beaten
1 tablespoon water
1/2 cup Progresso™ dry bread crumbs (any flavor)
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1/4 cup Gold Medal™ all-purpose flour
2 tablespoons butter or margarine
2 tablespoons vegetable oil
2 tablespoons lemon juice
2 tablespoons dry white wine or chicken broth
Chopped fresh parsley, if desired
Lemon wedge, if desired

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



Creamy Chicken Piccata Recipe by Tasty image

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

2 boneless, skinless chicken breasts
salt, to taste
pepper, to taste
⅔ cup all-purpose flour
4 tablespoons olive oil
⅓ cup dry white wine
2 tablespoons unsalted butter
2 cloves garlic, chopped
2 tablespoons caper
3 tablespoons lemon juice
1 ½ cups chicken stock
⅓ cup heavy cream
2 tablespoons fresh flat-leaf parsley, chopped
8 oz angel hair pasta, cooked, for serving

PROGRESSO SKILLET CHICKEN PARMIGIANA

I have slimmed down the original version of this meal. It is now leaner, but still delicious and fairly fast to make for the mom on the go!

Provided by Layla Noel

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13



Progresso Skillet Chicken Parmigiana image

Steps:

  • In a medium saucepan, heat 1 tablespoon of oil over medium heat. Cook onions and garlic in oil 2 minutes, stirring occasionally. Stir in tomatoes, sugar, salt and pepper. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer.
  • Between sheets of waxed paper, flatten chicken to ¼ inch thickness. In shallow dish, mix bread crumbs and 1/3 cup Parmesan cheese. Dip chicken into egg, then coat with bread crumb mixture.
  • In a non-stick 12 inch skillet, heat remaining oil over medium heat. Cook chicken in oil 10-15 minutes, turning once, until no longer pink in center.
  • Pour tomato sauce around chicken in skillet. Sprinkle mozzarella cheese over chicken cover and heat until melted. Sprinkle with 2 tablespoons Parmesan cheese just before serving.

3 tablespoons olive oil
1 cup chopped onion
2 garlic cloves, chopped
1 (28 ounce) can crushed tomatoes
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon seasoned pepper
4 boneless skinless chicken breasts
1/3 cup Italian breadcrumbs
1/3 cup grated parmesan cheese
1 egg, beaten
1/4 cup shredded mozzarella cheese
2 tablespoons grated parmesan cheese

PICCATA CHICKEN

A quick rummage through your cupboard and fridge will likely turn up all you need to create this surprisingly sophisticated chicken dish.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 10



Piccata Chicken image

Steps:

  • Place 1 chicken breast between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Repeat with remaining chicken breasts.
  • In shallow bowl, mix flour, salt and pepper. Coat chicken breasts with flour mixture. In 10-inch skillet, heat oil over medium-high heat until hot. Add chicken; cook 3 to 5 minutes on each side or until golden brown on outside and no longer pink in center.
  • Remove chicken from skillet; cover to keep warm. Add broth, Worcestershire sauce and marjoram to skillet; cook and stir 1 to 2 minutes or until hot. Stir in lemon juice and parsley. Serve over chicken.

Nutrition Facts : Calories 240, Carbohydrate 7 g, Cholesterol 75 mg, Fiber 0 g, Protein 28 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 0 g, TransFat 0 g

4 boneless skinless chicken breasts
1/4 cup Gold Medal™ all-purpose flour
1/4 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons vegetable oil
1/2 cup Progresso™ chicken broth
2 teaspoons Worcestershire sauce
1/4 teaspoon dried marjoram leaves
2 tablespoons fresh lemon juice
1/4 cup chopped fresh parsley

PROGRESSO CREAMY CHICKEN PICCATA

This is good and easy to make with the Progresso Recipe Starter sauce. I love chicken piccata in any form. This is easy to make and creamy and rich.

Provided by mandabears

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7



Progresso Creamy Chicken Piccata image

Steps:

  • Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down.
  • Gently pound with flat side of meat mallet or rolling pin until smooth, about 1/2 inch thick.
  • In a small shallow dish, mix flour with 1 teaspoon salt and 1/2 teaspoon ground black pepper.
  • Dip each chicken breast into flour coating all sides.
  • In a 10 inch skillet heat 2 tablespoons vegetable oil over medium high heat.
  • Cook chicken breasts 6-8 minutes turning once or until brown.
  • In a small bowl mix cooking sauce and lemon juice.
  • Pour sauce mixture over chicken.
  • Sprinkle with parsley and capers.
  • Reduce heat to medium-low.
  • Simmer 5-10 minutes or until juice of chicken is clear when center of thickest part is cut.
  • At least 165 degrees Fahrenheit.
  • Serve over cooked pasta.

Nutrition Facts : Calories 167.2, Fat 3.2, SaturatedFat 0.7, Cholesterol 75.5, Sodium 265.7, Carbohydrate 7.1, Fiber 0.5, Sugar 0.3, Protein 26.1

1/4 cup all-purpose flour
4 boneless skinless chicken breasts
18 ounces progresso recipe starters creamy roasted garlic with chicken stock cooking sauce
3 tablespoons lemon juice
2 tablespoons parsley, chopped
2 tablespoons capers, if desired
hot cooked pasta, if desired

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