30 Minute Chicken Piccata For Two Recipes

LEMON CHICKEN PICCATA

Steps:

• Bring a large pot of water to a boil and cook the pasta according to the package directions.
• In a 9" heavy skillet, melt the butter and olive oil over medium-high heat.
• Place the flour in a shallow dish, and dip the chicken into the flour, dusting off the excess. You want a thin coating of flour all over the chicken breasts.
• When the butter is sizzling in the skillet, carefully place each chicken breast in the pan. Sear the breasts on each side until golden brown. Don't worry about cooking the chicken all the way through at this point, just get each side golden brown.
• At this point, your pasta water should be at a rolling boil, and this is the best time to add the pasta to the boiling water. Now that both sides of the chicken is golden brown, lower the heat to medium-low, and pour in the chicken broth, lemon juice and capers. Cover the skillet. Let the chicken simmer until it registers 165-degrees F in the thickest part.
• Drain the pasta and have it ready on the side.
• Once the chicken is done, move it to the serving plates, and add the cooked pasta to the skillet to soak up the chicken pan sauce.
• Divide the pasta between the serving plates, and serve topped with fresh parsley.

CHICKEN PICCATA

Steps:

• Prepare the chicken cutlets: To make chicken cutlets, slice the chicken breast halves horizontally, butterflying them open. If the breast pieces you are working with are large, you may want to cut them each into two pieces. If the pieces are still thick after butterflying, put them between two pieces of plastic wrap and pound them with a meat hammer to 1/4-inch thickness.
• Dredge the cutlets: Mix together the flour, salt, pepper, and grated Parmesan. Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture until well coated.
• Brown the cutlets: Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat. Add half of the chicken pieces, do not crowd the pan. Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate. Cook the other breasts in the same manner, remove from pan. Place the breasts on a rack over a roasting pan and keep warm in a 225°F oven while you prepare the sauce.
• Add the stock (or wine), lemon juice, and capers: Add the chicken stock (or white wine), lemon juice, and capers to the pan. Use a spatula to scrape up the browned bits. Reduce the sauce by half.
• Whisk in the remaining butter: Whisk in the remaining 2 tablespoons of butter.
• Serve immediately: Plate the chicken and serve with the sauce poured over the chicken. Sprinkle with parsley. Did you love the recipe? Leave us stars below!

30 MINUTE CHICKEN PICCATA FOR TWO

Steps:

• In a bowl, prepare a flour mixture of 1/4 cup flour, salt and pepper.
• In a medium sized pan on medium high heat, heat the oil.
• When hot, dip the chicken into the flour mixture to get a nice coating and place in the pan.
• Cook each side until nicely browned and cooked through, about 10 minutes (5 minutes each side) and when a thermometer reads 165F.
• Once cooked, remove chicken from pan and let rest covered with aluminum foil.
• Next, bring down the heat to medium and add the shallots and garlic until fragrant and softened, about 2 minutes.
• Mix in the remaining flour and mix until well dissolved.
• Add the broth, wine and lemon juice. Let simmer until slightly thickened, about 5 minutes.
• Melt butter into the sauce.
• Next, return chicken and juices to pan and covering the chicken with the piccata sauce.
• Sprinkle with parsley. Serve.