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.
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
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
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 - A DELICIOUS ITALIAN CHICKEN DISH
In our home, chicken is a mealtime favorite. It's not only easy on the budget and the waistline (especially if you don't eat the skin), chicken is incredibly versatile and can be prepared so many different ways. As well as a main entree, it can be served in stews, salads, sandwiches, soups, pastas, appetizers, and potpies. This 'jack-of-all-trades' can be diced, sliced, chopped, shredded, baked, poached, fried, broiled, grilled -- you are limited only by your own imagination. If you enjoy savory, tangy sauté dishes, give this Chicken Picatta recipe a try. It's a simple meal to prepare, and a sure palate pleaser.
Provided by Feast Your Eyes
Categories Chicken
Time 45m
Yield 2 serving(s)
Number Of Ingredients 21
Steps:
- Thoroughly wash and pat dry chicken.
- Pound chicken flat - 1/2 inch (Cook's Tip: Place the chicken between two wax paper sheets and use gentle strokes when pounding - The meat can tear easily. Pounding the chicken is a very important step if you wish your chicken to be tender.).
- Beat the egg in a bowl large enough to hold chicken.
- In a shallow pie plate, combine flour, Parmesan, paprika, salt and pepper.
- Dip chicken in egg, then in flour mixture until well coated.
- Heat a wide skillet and melt the butter, then add the olive oil. When hot, add the chicken (Do not crowd skillet.). Quickly brown the chicken on both sides, adding more butter and oil as needed (Fry until appearance is golden and chicken is cooked.). Remove chicken to serving platter, keep warm.
- In the drippings, sauté' the onion, shallot, and garlic for about 1 minute. Add the vermouth/sherry/wine and the bouillon; deglaze the skillet - stirring to get all of the brown bits off the bottom of the pan.
- Return the chicken to the skillet. Pour the lemon juice, grated lemon peel, capers and mushrooms over the chicken; gently turn chicken to coat with sauce. Simmer for another 15 minutes.
- For serving: Remove chicken to warm serving platter and top with sauce, parsley and lemon slices. Pair this dish with rice pilaf, a tossed salad and a glass of Chablis or Pinot Blanc, and you have a crowd pleaser!
- Cook's Tip: If desired, you can substitute chicken breasts with veal cutlets or pork loins.
Nutrition Facts : Calories 742.6, Fat 39.1, SaturatedFat 15.4, Cholesterol 295.6, Sodium 1363.9, Carbohydrate 26.5, Fiber 6.5, Sugar 6.6, Protein 77.5
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