Breaded Picante Chicken Recipes

CHICKEN PICANTE

Steps:

• Place chicken in a greased shallow 2-qt. baking dish. In a small bowl, combine the picante sauce, brown sugar and mustard; pour over chicken. , Bake, uncovered, at 400° for 30-35 minutes or a thermometer reads 170°. Serve with rice if desired.

BREADED PICANTE CHICKEN

Steps:

• Combine chicken and buttermilk in a bowl. Refrigerate 20 to 30 minutes.
• Mix flour, seasoned salt, salt, and black pepper in a bowl.
• Drain buttermilk from chicken and softly pat dry with paper towel. Mix chicken in flour mixture until well coated on all sides.
• Heat oil in a saucepan over medium heat.
• Fry chicken in 2 batches in the hot oil until no longer pink in the center and the juices run clear, about 10 minutes per batch; drain on a plate lined with paper towel.
• Rinse saucepan and return to medium heat. Stir chicken and picante sauce together in the pan; cook until hot, about 5 minutes.

PICANTE CHICKEN

Steps:

• Open jar of picante sauce and put into a large saucepan. Add chicken breasts to picante sauce and bring to a steady boil. Boil gently for 20 to 25 minutes or until the chicken is no longer pink inside and the juices run clear.

THE BEST CHICKEN PICCATA

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.

CHICKEN PICCATA

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.

QUICK CHICKEN PICCATA

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.

EASY CHICKEN PICCATA RECIPE BY TASTY

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!