Chicken Piccata Frugal Gourmet Recipes

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CHICKEN PICCATA



Chicken Piccata image

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

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

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 (FRUGAL GOURMET)



Chicken Piccata (Frugal Gourmet) image

This recipe is delicious if you are a vidalia onion fan.

Provided by BigOven Cooks

Categories     Main Dish

Time 45m

Yield 8

Number Of Ingredients 14

1 sm Yellow onion peeled and chopped
2 tb olive oil
2 tb Chicken stock optional
2 tb Chopped parsley
salt and pepper to taste
1 tb Capers chopped
4 Onions finely chopped
1/2 c Flour
2 cloves Garlic crushed
2 tb Butter
8 Chicken breasts
2 tb Fresh Lemon Juice
8 Lemon slices
2 tb Dry sherry

Steps:

  • Saute the yellow onion, garlic and green onions in the olive oil just until tender. Remove from the pan and set aside. Remove skins and bones from chicken breasts and pound them flat. Mix flour, salt and pepper together and place in flat bowl. Dip chicken into flour mixture, lightly brown chicken in butter 2 or 3 minutes per side. Add the sauted onions and garlic. Over high heat, add sherry, lemon juice and capers. This should thicken to make a nice gravy for chicken.

Nutrition Facts : Calories 1167 calories, Fat 15.7878453125 g, Carbohydrate 21.2412025 g, Cholesterol 555.37078125 mg, Fiber 3.01075003503077 g, Protein 220.7558271875 g, SaturatedFat 5.15183625 g, ServingSize 1 1 Serving (1110g), Sodium 702.4049375 mg, Sugar 18.2304524649692 g, TransFat 3.4373920625 g

MY BEST CHICKEN PICCATA



My Best Chicken Piccata image

This is the most requested dish by my teens' friends! Great even as leftovers, if there ever are any! Best served with a risotto or fettucine alfredo with a side of broccoli. Not for the diet conscious!

Provided by LROHNER

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 4

Number Of Ingredients 10

1 cup all-purpose flour
1 teaspoon salt
½ teaspoon ground black pepper
4 skinless, boneless chicken breast halves - trimmed and cut in half crosswise
½ cup butter
¾ cup dry white wine
1 lemon, juiced
1 teaspoon capers
1 lemon, sliced
2 teaspoons chopped fresh parsley

Steps:

  • Mix flour, salt, and black pepper in a bowl. Dredge the chicken breast pieces in the seasoned flour to coat; tap off excess flour.
  • Melt butter in a skillet over medium heat until hot but not starting to brown. Pan-fry coated chicken breast pieces in the hot butter until golden brown, the juices run clear, and the chicken is no longer pink inside, about 10 minutes. Turn the chicken pieces often. Remove chicken from skillet and keep warm.
  • Pour white wine into the skillet and scrape pan to dissolve any browned bits of food on the bottom. Mix in lemon juice, reduce heat to low, and simmer until sauce is slightly thickened, about 10 minutes. Stir often. Stir capers into sauce and place chicken back into skillet, turning to coat with sauce.
  • To serve, transfer chicken to a serving platter, top with sauce, and garnish with lemon slices and fresh parsley.

Nutrition Facts : Calories 484.4 calories, Carbohydrate 29.3 g, Cholesterol 121.8 mg, Fat 25.8 g, Fiber 2.3 g, Protein 26.8 g, SaturatedFat 15.3 g, Sodium 820.2 mg, Sugar 0.8 g

FRUGAL GOURMET'S CHICKEN PICCATA



Frugal Gourmet's Chicken Piccata image

This recipe is by Jeff Smith and was published in his book "The Frugal Gourmet". Hope you enjoy! ****Cook time is a guess.

Provided by Queen Dana

Categories     Chicken Breast

Time 50m

Yield 8 serving(s)

Number Of Ingredients 12

1 small yellow onion, chopped
2 garlic cloves, crushed
4 scallions, chopped
2 tablespoons olive oil
8 chicken breasts
1/2 cup flour
salt and pepper
2 tablespoons butter
2 tablespoons dry sherry
2 tablespoons lemon juice
1 tablespoon capers, chopped
2 tablespoons chicken stock (optional)

Steps:

  • Saute onions, garlic and scallions in olive oil until tender. Remove from pan and set aside. Remove skins and bones from chicken and pound flat. Mix flour, salt and pepper and place in a flat bowl. Dip chicken pieces into flour and lightly brown them in butter, 2-3 minutes per side. Add sauteed onions and garlic. Over high heat, add sherry, lemon juice and capers. This should thicken to make a nice gravy for the chicken. If gravy becomes too thick, add some chicken stock.

CHICKEN PICCATA



Chicken Piccata image

Make and share this Chicken Piccata recipe from Food.com.

Provided by Lalaloob

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

2 lbs boneless skinless chicken breasts
salt
1/4 teaspoon fresh ground pepper
1 teaspoon paprika
1/2 cup flour
1/4 cup butter, clarified
1 tablespoon olive oil
4 tablespoons olive oil
4 tablespoons madeira wine or 4 tablespoons sherry wine
3 tablespoons lemon juice
4 tablespoons capers
lemon slice (to garnish)

Steps:

  • Place each breast between two sheets of waxed paper and pount to a one quarter inch thickness. Sprinkle chicken with salt, pepper and paprika. Dredge lightly with flour.
  • In a large skillet, heat butter and olive oil until bubbling. Saute chicken breasts for two to three minutes on each side. Do not overcook. Drain on paper towels and keep warm.
  • Drain all but two tablespoons drippings from the pan. Stir in Madeira or Sherry. Heat the liquids, scraping the pan to loosen any browned chicken. Add lemon juice, stirring until sauce thickens. Stir in capers.
  • Place chicken on a platter and garnish with lemon slices.

Nutrition Facts : Calories 576.5, Fat 31.5, SaturatedFat 10.4, Cholesterol 162.2, Sodium 485.9, Carbohydrate 14.1, Fiber 1, Sugar 0.5, Protein 54.5

CHICKEN PICCATA WITH FETTUCCINE



Chicken Piccata with Fettuccine image

Mmm...A yummy pasta dish that stays in the limits of pasta town but still very hearty and healthy meal. This meal is easy to prepare and good to make for a nice fall or summer lunch.

Provided by Kate

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 4

Number Of Ingredients 12

6 ounces fettuccine
¼ cup all-purpose flour
½ teaspoon lemon-pepper seasoning
1 pound chicken breasts, cut into four 1/2-inch thick pieces
2 tablespoons olive oil
⅓ cup white wine
2 tablespoons lemon juice
2 tablespoons water
½ teaspoon chicken bouillon granules
1 tablespoon capers, rinsed and drained
½ lemon, cut into wedges, or as desired
4 sprigs fresh parsley, or as desired

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.
  • Whisk flour and lemon-pepper seasoning together in a shallow bowl; dredge chicken through mixture until evenly coated, shaking excess back into bowl.
  • Heat olive oil in a large skillet over medium-high heat; cook chicken until light golden brown and no longer pink in the center, 6 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate, retaining oil mixture in the skillet.
  • Mix white wine, lemon juice, water, and chicken bouillon granules into oil mixture in the skillet. Bring liquid to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon until sauce is slightly reduced, 2 to 4 minutes. Stir capers into sauce.
  • Divide pasta among serving plates; top with chicken. Spoon sauce over chicken and garnish with lemon wedges and parsley.

Nutrition Facts : Calories 396.9 calories, Carbohydrate 41.2 g, Cholesterol 65.9 mg, Fat 9.5 g, Fiber 3.3 g, Protein 33.8 g, SaturatedFat 1.6 g, Sodium 261.6 mg, Sugar 2.1 g

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