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Chicken Breast Piccata So Good So Easy

CHICKEN BREAST PICCATA SO GOOD SO EASY

this is similar to many other piccata recipes, but this is the one i adapted to my taste and make, over and over. i like to cook my capers a couple of minutes to bring out more flavor. i also like to add a dash of the juice from the caper bottle. talk about 30-minute entrees, this one takes less than 20 minutes.

Time: 17 minutes

Steps:

  • cut each half of chicken breast in half , horizontally , so that you have 4 quarters of the chicken breast
  • place one of the quarters into a ziplock freezer bag , and seal
  • pound with a wooden mallet till 1 / 8 to 1 / 4 in thick
  • remove from bag and repeat process with remaining chicken breast quarters
  • sprinkle pounded breasts with salt and pepper and very lightly with garlic powder on each side
  • lightly dredge in the flour , shaking off all excess , there should be a very light coating of flour
  • heat olive oil and butter over medium high heat , in non stick skillet till butter just starts to foam
  • add chicken breasts
  • saute very quickly , approximately 5 minutes on each side
  • lower heat to low
  • add lemon juice and capers to pan
  • toss all together , still over heat
  • let cook 2 more minutes
  • remove chicken breast to platter and pour any remaining juices with capers over the chicken
  • i serve this with fettuccini alfredo and fresh cooked spinach with lemon


chicken breast piccata so good so easy image

Number Of Ingredients: 10

Ingredients:

  1. whole boneless skinless chicken breast
  2. flour
  3. salt
  4. pepper
  5. garlic powder
  6. olive oil
  7. butter
  8. fresh lemon juice
  9. capers
  10. brine


EASY CHICKEN PICCATA

Easy chicken recipes are my go-to dinner choice. My chicken piccata pasta dish is ready to serve in a half hour. It takes just a few minutes in the oven to bake to tender perfection. -Hannah Williams, Malibu, California

Recipe From tasteofhome.com

Provided by Taste of Home

Time 30m

Yield 4 servings.

Steps:

  • Preheat oven to 350°. Cut chicken breasts in half crosswise. Pound with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess., In a large skillet, heat 1 tablespoon oil over medium-high heat. Brown chicken in batches, adding additional oil as needed. Transfer chicken to an ungreased 13x9-in. baking dish., Add stock, capers and lemon juice to pan, stirring to loosen browned bits from pan. Whisk in butter, 1 tablespoon at a time, until creamy. Pour sauce over chicken. Bake 5-10 minutes or until no longer pink.


Easy Chicken Piccata image

Number Of Ingredients: 9

Ingredients:

  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup all-purpose flour
  • 3 tablespoons olive oil
  • 1 cup chicken stock
  • 3 to 4 tablespoons capers, drained
  • 2 to 3 tablespoons lemon juice
  • 3 tablespoons butter


EASY CHICKEN PICCATA

This is my son's favorite dish. He is a very persnickety eater. Serve this chicken recipe over white rice.

Recipe From allrecipes.com

Provided by Sarah Gilmore de Ruiter

Time 25m

Yield 4

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.


Easy Chicken Piccata image

Number Of Ingredients: 8

Ingredients:

  • 2 large skinless, boneless chicken breasts
  • 1 cup all-purpose flour
  • ½ stick butter
  • salt and ground black pepper to taste
  • ½ cup white wine
  • 3 lemons, juiced
  • 2 tablespoons drained capers
  • 2 tablespoons chopped 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.

Recipe From foodnetwork.com

Provided by Giada De Laurentiis

Time 40m

Yield 4 servings

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.


Chicken Piccata image

Number Of Ingredients: 9

Ingredients:

  • 2 skinless and boneless chicken breasts, butterflied and then cut in half
  • Sea salt and freshly ground black pepper
  • All-purpose flour, for dredging
  • 6 tablespoons unsalted butter
  • 5 tablespoons extra-virgin olive oil
  • 1/3 cup fresh lemon juice
  • 1/2 cup chicken stock
  • 1/4 cup brined capers, rinsed
  • 1/3 cup fresh parsley, chopped


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