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
QUICK CHICKEN PICCATA
Quick chicken recipes make dinner a breeze. Laced with lemon and simmered in white wine, this stovetop entree is super easy and elegant. Almost any side-noodles, veggies or bread-tastes better next to this lovely chicken. -Cynthia Heil, Augusta, Georgia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a shallow bowl, mix flour, salt and pepper. Pound chicken breasts with a meat mallet to 1/2-in. thickness. Dip chicken in flour mixture to coat both sides; shake off excess., In a large skillet, heat butter over medium heat. Brown chicken on both sides. Add wine; bring to a boil. Reduce heat; simmer, uncovered, until chicken is no longer pink, 12-15 minutes. Drizzle with lemon juice. If desired, sprinkle with parsley.
Nutrition Facts : Calories 265 calories, Fat 14g fat (8g saturated fat), Cholesterol 93mg cholesterol, Sodium 442mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein.
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.
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.
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
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
VERY EASY CHICKEN PICCATA
We all loved this dish, even the kids! Serve with crusty french bread, basmati rice and a spring salad. Please note: this is an adopted recipe and I have just tried it myself. Findings: I made it with more chicken stock, double the garlic & more sliced lemon and no lemon juice to suit DH's preference for not too much lemon and becuase we had guests and I had 6 chicken breasts. DH approved of it made this way as the lemon flavour came though well, without being overly acidic. Guests wanted the recipe, so it's a keeper. ZWT REGION: Italy.
Provided by kiwidutch
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 200 degrees; place a heat-proof platter (or casserole dish) in oven.
- Pour flour onto a plate. Coat both sides of chicken breast halves in flour; shake off excess.
- Heat 2 tablespoons oil in 12-inch heavy-bottom skillet over medium-high heat. Saute half the chicken (without moving) until lightly browned on first side, about 4 to 5 minutes.
- Turn and cook until second side is lightly browned and chicken is cooked through, 3 to 4 minutes. Transfer chicken to heated platter or casserole dish and return to oven.
- Repeat with remaining oil and chicken.
- In same skillet, saute garlic about 10 seconds; add broth and lemon slices. Increase heat to high. Scrape skillet bottom with wooden spoon to loosen any browned bits. Simmer about 10 minutes to reduce liquid.
- Add lemon juice and capers and simmer about 5 more minutes.
- Remove pan from heat and stir in butter until it melts and sauce thickens. Blend in parsley.
- Spoon sauce over chicken and serve.
Nutrition Facts : Calories 408.6, Fat 24.3, SaturatedFat 7.8, Cholesterol 91.3, Sodium 398.7, Carbohydrate 18.2, Fiber 2, Sugar 1, Protein 30.8
CHEF JOHN'S QUICK CHICKEN PICCATA
From the blog Foodwishes.com, these come from the Chef John repertoire. It's published on another site, but I'm moving it here to get the nutrition data. Chef John says, "These quick and easy pan-fried breasts are topped with a simple pan sauce made with capers, butter, white wine and lemon juice." We concur. Add some whole wheat pasta and asparagus on the side for a weeknight meal that feels very special. The recipe calls for 4 chicken breasts, however, we make two, but still make all the pan sauce. If you're going to do 4, I might increase the sauce.
Provided by OliveLover
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place chicken breasts between 2 layers of plastic wrap and pound to about 1/2 inch thick. If you don't have a meat mallet, you can use a small frying pan.
- Season both sides of chicken breasts with cayenne, salt and black pepper, to taste; dredge lightly with flour and shake off excess. Alternatively, the flour can be put in a tea strainer and shaken over each side of the chicken.
- 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.
- Add the capers to the remaining oil in the pan, smashing them slightly to release brine, until warmed through, about 30 seconds.
- Pour white wine into skillet. Scrape any browned bits from the bottom of the pan with a wooden spoon (or other appropriate tool). Cook until the wine is reduced by half, about 2 minutes.
- Stir lemon juice, water (or stock), and butter in to the reduced wine mixture; cook and stir continuously to form a thick sauce, about 2 minutes. Reduce heat to low and stir parsley though the sauce.
- Return chicken breasts to pan, cook until heated through, 1-2 minutes. Serve with sauce spooned over the top.
LIGHTENED-UP CHICKEN PICCATA
Piccata is a classic preparation for chicken, but can be heavy on your diet as it's a butter and wine-based sauce. This lighter version saves you calories by adding the zip of white wine with a tiny bit of vinegar to finish (as opposed to a cup or more simmered down), and getting the most of 1 tablespoon of butter by swirling it into the sauce at the end.
Provided by Food Network Kitchen
Categories main-dish
Time 37m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Season the chicken with salt and pepper and sprinkle with 1 tablespoon flour.
- Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat until very hot; cook the cutlets until opaque throughout, 1 to 2 minutes per side. Transfer the cutlets to a plate. (Reserve the skillet.) Reduce the heat under the skillet to medium.
- Add the remaining teaspoon oil and garlic to the same skillet; cook until fragrant, about 1 minute. Whisk together the broth, lemon juice and 1 teaspoon flour, and add to the pan. Simmer sauce until reduced and thickened, 2 to 3 minutes. Stir in the vinegar, parsley and capers. Swirl in the butter until sauce is shiny and slightly thickened.
- Serve chicken with the sauce. Toss the arugula and freshly grated lemon zest with a light drizzle of olive oil; season to taste with salt and pepper, scatter over chicken. Serve with pasta or potatoes as desired.
Nutrition Facts : Sugar 0 grams, Protein 25 grams, Carbohydrate 4 grams, Sodium 326 milligrams, Cholesterol 80 milligrams, SaturatedFat 3 grams, Fat 9.5 grams, Calories 207
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
JOY PHILBIN'S CHICKEN PICCATA
Easy, quick and elegant--the first recipe their daughter asked for when she was getting married - for everyday dinners or for company, too
Provided by carrie sheridan
Categories Chicken
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place the chicken cutlets between 2 sheets of brown paper (or wax paper or saran wrap) and pound until 1/4 inch thick.
- Season with salt and freshly ground pepper and dredge in flour, shaking off the excess flour.
- In a large skillet, heat the olive oil, add the butter and sauté the cutlets for 3 minutes per side, until nicely browned.
- Remove cutlets to drain on paper towels and keep them warm.
- Add white wine to deglaze the pan.
- Then add lemon juice.
- Then add chicken broth and bring to a boil.
- Add some flour, 1/2 teaspoon at a time, if desired, to thicken the sauce.
- Add capers (you can add more capers if you like them - or leave them out if you don't).
- Spoon sauce over chicken cutlets arranged on a place.
- Garnish with chopped parsley and twists of sliced lemon on top.
Nutrition Facts : Calories 158.8, Fat 10, SaturatedFat 2.8, Cholesterol 7.6, Sodium 199.8, Carbohydrate 14.6, Fiber 3.1, Sugar 0.6, Protein 2.1
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
HOME-STYLE CHICKEN PICCATA
Boneless skinless chicken breasts that are deceptively simple. Easy and tasty. Perfect quick chicken dinner served with buttered noodles and string beans. This is a kid- and family-favorite.
Provided by SANDY331
Categories World Cuisine Recipes European Italian
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk flour, garlic powder, and paprika together in a bowl. Beat egg in a separate bowl. Melt butter in a skillet over medium heat.
- Dip chicken in egg until coated. Dredge chicken through flour mixture until evenly coated, shaking off excess.
- Fry chicken in the melted butter until browned, 2 to 3 minutes per side. Add chicken broth to skillet, cover, and cook until chicken is not longer pink in the center, about 20 minutes. Squeeze lemon over chicken.
Nutrition Facts : Calories 301.2 calories, Carbohydrate 13.6 g, Cholesterol 136.8 mg, Fat 15.4 g, Fiber 0.8 g, Protein 25.9 g, SaturatedFat 8.4 g, Sodium 388 mg, Sugar 0.8 g
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