Chicken Piccata Giada De Laurentiis Recipe 425

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CHICKEN PICCATA - GIADA DE LAURENTIIS



Chicken Piccata - Giada De Laurentiis image

This is a recipe from her weeknight dinner show. I love piccata and this is wonderful served over pasta and I served with salad and garlic bread. NOTE: Her recipe states to add 1/3 cup lemon juice, but alot of people that reviewed her recipe said it was too tart and would add less, so I suggest starting with 1/4 cup lemon juice.

Provided by diner524

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

2 boneless skinless chicken breasts, butterflied and then cut in half
sea salt & 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 (See note above in description)
1/2 cup chicken stock
1/4 cup capers, rinsed (brined)
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.

Nutrition Facts : Calories 388.2, Fat 36.2, SaturatedFat 13.7, Cholesterol 84.5, Sodium 371.9, Carbohydrate 3.2, Fiber 0.5, Sugar 1.1, Protein 13.9

BIRD'S CHICKEN PICCATA



Bird's Chicken Piccata image

Picatta has never been simpler to make. Using cubed chicken makes it easy, economical, and diner friendly. This recipe is great served over pasta along with some garlic bread for a wonderfully elegant dinner. You can use veal or shrimp in place of the chicken if you like.

Provided by 2Bleu

Categories     Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

1/2 cup flour
2 tablespoons garlic powder
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
16 ounces boneless skinless chicken breasts, cut into 1-inch cubes
1 tablespoon butter
1 tablespoon extra virgin olive oil
1/2 cup white wine
1/2 cup fat-free chicken broth
1/4 cup lemon juice
2 tablespoons capers
2 tablespoons fresh parsley, chopped
1 lemon, cut into wedges

Steps:

  • Combine flour, garlic, salt, pepper, and paprika in a plastic grocery (or large ziplock) bag. Add chicken and shake to coat well. Set aside.
  • Heat butter and olive oil in a large skillet over med-high heat. Shake excess flour from chicken pieces and place in skillet and saute for about 5 minutes, until golden brown. Do not overcook. Remove chicken from pan, and set aside, covered to keep warm.
  • Remove all but 2 Tbsp of fat, retaining browned bits of breading. Stir wine and broth into pan drippings, deglazing the pan.
  • Add lemon juice, capers, and parsley. Return chicken to skillet, tossing to coat. Reduce heat to medium, and continue cooking until sauce thickens slightly and chicken is cooked thru. Serve immediately with fresh lemon wedges.

Nutrition Facts : Calories 295, Fat 9.7, SaturatedFat 3, Cholesterol 80.2, Sodium 988.5, Carbohydrate 19.7, Fiber 1.9, Sugar 1.3, Protein 27.2

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