Chicken Piccata With Niçoise Olives Recipes

CHICKEN PICCATA

Steps:

• Heat the olive oil on the stovetop in a large skillet over medium heat.
• Beat the eggs in a shallow bowl. In a separate dish, mix the flour and Parmesan. Dredge the chicken pieces in the eggs and then in the flour-cheese mixture.
• Add 2 tablespoons of the butter to the heated olive oil, and when the butter melts, add the floured chicken breasts. Cook until browned, 3 to 4 minutes on each side. Transfer the chicken to a platter and set aside. Cook your chicken in batches if they don't all fit comfortably in the pan.
• Add the remaining 4 tablespoons of butter and the garlic to the skillet drippings. Saute the garlic for 30 seconds, being careful not to burn it. Add the chicken broth and capers to the skillet, stirring to mix. Cook the liquid over medium-low heat until reduced by half, 3 to 5 minutes. Add the vinegar and lemon juice and heat through.
• Return the chicken to the skillet, spooning some of the sauce over the chicken. Cover the skillet and cook over medium heat until the sauce bubbles and the chicken is cooked through, an additional 8 to 10 minutes. Sprinkle with chopped parsley and serve.

CHICKEN PICCATA

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

Steps:

• Season both sides of the chicken with salt and pepper. Dredge the chicken in flour and shake off any excess.
• In a large skillet, heat 3 tablespoons butter and the olive oil over medium-high heat until the butter has melted. Working in batches to avoid crowding the pan, add the chicken and sauté until golden brown and cooked through, about 3 minutes per side.
• Remove the chicken, place on a plate and repeat with the remaining pieces, adding more olive oil if needed.
• Once the chicken is cooked, add the shallot and lemon slices to the pan and sauté, stirring occasionally, until lightly caramelized and fragrant, 2 to 3 minutes. Add the stock and simmer until reduced by half, about 3 minutes.
• Reduce the heat to low, then stir in the remaining 3 tablespoons butter, capers and lemon juice, to taste. Season with salt and pepper to taste. Serve the chicken with the sauce poured over the top. Garnish with parsley if desired.

LOVERS' CHICKEN (A TAKE ON CHICKEN PICCATA)

Steps:

• Beat the eggs together in a shallow dish. Put the breadcrumbs into a separate shallow dish.
• If necessary, trim the chicken breasts and butterfly them if they are very thick.
• Heat 2 tablespoons of the oil in a deep nonstick skillet over medium heat. Dip the chicken cutlets in the eggs and then in the breadcrumbs, making sure they are fully coated.
• When the oil is hot, cook the chicken pieces just until they are golden brown, 2 to 3 minutes per side, adding the remaining 1 tablespoon oil as needed. You do not want to cook the chicken all the way through at this point, just create a nice crust on the outside. Once the chicken cutlets are browned, place them on a plate and set aside.
• Put the butter in the same skillet you cooked the chicken in and melt over medium-low heat (do not clean the pan first). When the butter melts, add the shallots, garlic and some black pepper and cook until they soften and get slightly translucent, about 5 minutes. Pour in the wine and simmer for 1 minute. Return the chicken and any juices to the skillet with the shallot mixture.
• Put 1 1/2 cups hot water in a liquid measuring cup and stir in the chicken bouillon until dissolved. Pour the bouillon over the chicken, then add the lemon juice. Sprinkle with half of the parsley and 1/2 teaspoon black pepper.
• Cover the pan and let the chicken simmer on medium-low heat for about 45 minutes to 1 hour. You want the chicken to stew in the liquid until it breaks apart easily with a fork--no knives needed!
• Remove the lid and simmer the liquid until it thickened and reduced by about half, 20 to 30 minutes. Taste the sauce and season with salt and black pepper if necessary. Sprinkle with the remaining parsley and serve.

CHICKEN PICCATA WITH NIçOISE OLIVES

Steps:

• In a large sieve rinse olives and drain well. Pit olives and cut into slivers. With a sharp knife butterfly each chicken breast half by horizontally cutting through meat, keeping 1 long side intact, and opening like a book. With a rolling pin lightly pound chicken between sheets of plastic wrap to about 1/8 inch thick. Pat chicken dry and season with salt and pepper.
• In a 12-inch heavy skillet heat oil and 2 tablespoons butter over moderately high heat until foam subsides and sauté chicken, 1 piece at a time, until golden and just cooked through, about 30 seconds on each side. Transfer chicken as sautéed with tongs to a platter and keep warm, loosely covered with foil.
• Pour off any fat in skillet. Add wine and deglaze skillet over moderately high heat, scraping up brown bits. Stir in lemon juice and remaining 2 tablespoons butter and heat sauce, swirling skillet, until butter is just incorporated. Remove skillet from heat and stir in olives, parsley, and salt and pepper to taste.
• Spoon sauce over chicken.

CHICKEN PICCATA WITH FETTUCCINE

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.

JOY PHILBIN'S CHICKEN PICCATA

Steps:

• Place the chicken cutlets between 2 sheets of brown paper (or wax paper or saran wrap) and pound until 1/4 inch thick.
• Season with salt and freshly ground pepper and dredge in flour, shaking off the excess flour.
• In a large skillet, heat the olive oil, add the butter and sauté the cutlets for 3 minutes per side, until nicely browned.
• Remove cutlets to drain on paper towels and keep them warm.
• Add white wine to deglaze the pan.
• Then add lemon juice.
• Then add chicken broth and bring to a boil.
• Add some flour, 1/2 teaspoon at a time, if desired, to thicken the sauce.
• Add capers (you can add more capers if you like them - or leave them out if you don't).
• Spoon sauce over chicken cutlets arranged on a place.
• Garnish with chopped parsley and twists of sliced lemon on top.

CHICKEN PICCATA II

Steps:

• In a small bowl, beat the egg together with 1 tablespoon of the lemon juice. Set aside.
• In a shallow bowl or dish mix together the flour, garlic powder and paprika. Dip the chicken in the egg/lemon mixture, then in the seasoned flour.
• In a large skillet, melt butter/margarine and brown the coated chicken pieces.
• Dissolve the bouillon in the boiling water, then add the remaining 2 tablespoons of lemon juice. Pour liquid into skillet. Cover and let simmer for 20 minutes, turning chicken pieces after 10 minutes, until chicken is tender. Garnish as desired and serve.

CHICKEN NIçOISE

Steps:

• Remove any visible fat from chicken. In 10-inch nonstick skillet, heat 1/4 cup of the wine to boiling. Add chicken; cook, turning once, until brown. Remove chicken from skillet; keep warm.
• In same skillet, heat bell peppers, olives, garlic, onions, Italian seasoning, and remaining 1 cup wine to boiling. Boil 5 minutes.
• Add chicken; reduce heat to medium. Cook 10 to 15 minutes or until juice of chicken is no longer pink when center of thickest piece is cut (170°F for breasts; 180°F for thighs). Serve over rice.

BAREFOOT CONTESSA'S CHICKEN PICCATA

Steps:

• Preheat oven to 275 and line sheet pan with parchment paper.
• Place each chicken breast between 2 sheets of parchment paper and pound to 1/4 inch thick. Sprinkle both sides with salt and pepper.
• Mix the flour, 1 teaspoons salt and 1/2 teaspoons pepper in shallow plate. In a second plate, beat the eggs with 1 Tbls. water. Place the breadcrumbs on a third plate.
• Dip each breast first in the flour, shake off the excess and then dip in egg and then bread crumb mixture.
• Heat 2 Tbls. olive oil in large saute pan over medium heat. Add 2 chicken breasts and cook for 2-3 minutes on each side until browned. Place them on lined pan and place in oven while you cook the rest of the chicken. Heat more olive oil in saute pan and cook the second 2 chicken breasts. Place them on the same lined pan and place in oven for 5-10 minutes while you make the sauce.
• For the sauce, wipe out the saute pan with a dry paper towel. On medium heat, melt 1 Tbls. of the butter and then add the lemon juice, white wine, the reserved lemon halves, 1/2 teaspoons salt and 1/4 teaspoons pepper.
• Boil sauce over high heat until reduced by half which will be about 2 minutes. Remove from heat and add remaining 2 Tbls. butter and swirl to combine. Discard the lemon halves. Serve one chicken breast on each plate and spoon on the sauce with a sprinkling of fresh parsley.

CHICKEN PICCATA WITH GARLICKY GREENS & NEW POTATOES

Steps:

• Cook the new potatoes in a large pan of boiling salted water for 8-10 mins until tender. Add the green beans and spring greens for the last 3 mins. Drain, then separate the greens from the potatoes.
• While the potatoes are cooking, cut the chicken breasts through the centre lengthways, leaving one side attached so it opens out like a book. Brush each one with 1 tsp of the olive oil, then season.
• Heat a large frying pan over a medium-high heat and cook the chicken for 4 mins on each side until golden. Pour over the stock, capers, lemon juice and zest, then simmer gently for a few minutes to reduce. Add the cooked potatoes and simmer for another minute.
• Heat the remaining 1 tsp oil in another frying pan and fry the garlic for 1 min until lightly golden and fragrant. Tip in the drained greens, and toss in the garlicky oil. Season, then scatter over the parmesan and serve with the chicken and potatoes.