Cooks Country Chicken Piccata Recipe Recipe For Deviled

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THE BEST CHICKEN PICCATA



The Best Chicken Piccata image

We love this recipe because the chicken breasts, which can often be dry and tasteless, come out so moist and tender. What's our secret? Seasoning the chicken with salt and pepper 1 hour before cooking ensures that they stay juicy. First the salt draws some moisture from the meat, but then the meat re-absorbs the salty liquid, leading to perfectly seasoned cutlets. And that bright lemony butter sauce? There is enough to serve with the chicken plus a side of pasta or crusty bread.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 10

2 large boneless skinless chicken breasts (about 8 ounces each)
Kosher salt and freshly ground black pepper
1 large lemon
1/4 cup all-purpose flour
1 tablespoon olive oil
6 tablespoons unsalted butter
5 large cloves garlic, thinly sliced
1/2 cup dry white wine
1/4 cup brined capers, drained
1/4 cup flat-leaf parsley leaves, roughly chopped

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.

SOUTHERN FRIED CHICKEN PICCATA



Southern Fried Chicken Piccata image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 19

4 large boneless skinless chicken breast
1 cup all-purpose bleached flour
1 tablespoon seasoned salt
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon black pepper
1 cup canola oil
1 stick (8 tablespoons) unsalted butter
2 tablespoons minced garlic
One 16-ounce bottle white cooking wine
1 quart heavy whipping cream
3 lemons
One 8-ounce bag shredded cheese blend, such as Parmesan, mozzarella and provolone
1/2 cup sugar
1 3.5-ounce jar capers, drained
One bunch fresh parsley, leaves chopped
Kosher salt
1 pound fettuccine
2 tablespoons olive oil

Steps:

  • Flatten the chicken breasts with a meat mallet until approximately 1/4 inch thick. Put the flour in a bowl or container and add the seasoned salt, garlic powder, paprika and black pepper and mix to combine.
  • Heat the canola oil in a large frying pan over medium heat. Take a sprinkle of flour and put it in the fryer to test the oil. If it sizzles the oil is hot enough. Working in batches, dip the chicken in the flour mixture, coating both sides, and cook until brown, about 3 minutes per side. Remove to a plate and reserve.
  • Pour out the excess oil, leaving enough to coat the bottom of the pan. Reduce the heat to low. Add 1 tablespoon of the flour mixture used for dredging, the butter and garlic and mix together well until the butter is melted. Add the cooking wine and allow to simmer, stirring occasionally to prevent sticking, until reduced by half, 5 to 6 minutes.
  • Add the cream and simmer, stirring constantly, until thickened and reduced by half, 3 to 5 minutes.
  • Squeeze the juice of 1 1/2 of the lemons into the cream mixture, stirring constantly. Add the cheese and sugar, reduce the heat to very low, and cook until the cheese melts and the mixture begins to thicken, about 2 minutes. Remove from the heat.
  • Thinly slice the remaining 1 1/2 lemons into rounds and add them to the cream mixture. Stir in the capers and half the parsley.
  • Bring a large pot of water and 1 teaspoon salt to a boil. Let boil 7 minutes, then add the pasta and 1 tablespoon olive oil. Stir to prevent sticking and cook until al dente, about 7 minutes. Check the pasta in 5 minutes! Drain the pasta, add more oil to prevent sticking and divide among 4 plates. Top with the chicken and sauce, sprinkle with the remaining parsley and serve.

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.

EASY CHICKEN PICCATA



Easy Chicken Piccata image

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

Provided by Sarah Gilmore de Ruiter

Categories     Main Dish Recipes     Chicken     Chicken Piccata Recipes

Time 25m

Yield 4

Number Of Ingredients 8

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

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.

Nutrition Facts : Calories 383.8 calories, Carbohydrate 33.7 g, Cholesterol 96.4 mg, Fat 13.5 g, Fiber 4.9 g, Protein 30.7 g, SaturatedFat 7.7 g, Sodium 247.3 mg, Sugar 0.4 g

HOME-STYLE CHICKEN PICCATA



Home-Style Chicken Piccata image

Boneless skinless chicken breasts that are deceptively simple. Easy and tasty. Perfect quick chicken dinner served with buttered noodles and string beans. This is a kid- and family-favorite.

Provided by SANDY331

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 4

Number Of Ingredients 8

½ cup all-purpose flour
2 teaspoons garlic powder
1 teaspoon paprika
1 egg
¼ cup butter
1 pound skinless, boneless chicken breast halves
1 cup chicken broth
½ lemon

Steps:

  • Whisk flour, garlic powder, and paprika together in a bowl. Beat egg in a separate bowl. Melt butter in a skillet over medium heat.
  • Dip chicken in egg until coated. Dredge chicken through flour mixture until evenly coated, shaking off excess.
  • Fry chicken in the melted butter until browned, 2 to 3 minutes per side. Add chicken broth to skillet, cover, and cook until chicken is not longer pink in the center, about 20 minutes. Squeeze lemon over chicken.

Nutrition Facts : Calories 301.2 calories, Carbohydrate 13.6 g, Cholesterol 136.8 mg, Fat 15.4 g, Fiber 0.8 g, Protein 25.9 g, SaturatedFat 8.4 g, Sodium 388 mg, Sugar 0.8 g

CHICKEN PICCATA



Chicken Piccata image

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

Provided by GingerPeach

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

1 small onion
5 cloves garlic
1 cup chicken broth
2 tablespoons lemon juice
2 tablespoons chopped parsley
2 tablespoons capers
1/2 teaspoon fresh ground black pepper
2 boneless skinless chicken breasts
1 cup seasoned dry bread crumb
1 tablespoon olive oil

Steps:

  • Chop the onion and set aside.
  • Crush the garlic and add to the onions.
  • Combine chicken broth, lemon juice, parsley, capers and black pepper.
  • Cut each chicken breast in half to make 4 thin filets.
  • Salt and pepper the chicken.
  • Pat the chicken in bread crumbs to coat.
  • Heat the olive oil in a skillet- there should be enough to coat the bottom (note: try not to use a non-stick skillet).
  • Cook chicken on medium high heat for 2-3 minutes per side, or until browned.
  • Remove chicken from skillet and throw in the onions and garlic.
  • Sautee for about 5 minutes or until onions are softened.
  • Add the chicken broth mixture and bring to a simmer.
  • Add the chicken and let simmer for a few minutes to heat.
  • Garnish with lemon slices or parsley.

Nutrition Facts : Calories 236.4, Fat 6.2, SaturatedFat 1.2, Cholesterol 34.5, Sodium 886.8, Carbohydrate 24.9, Fiber 2.1, Sugar 2.9, Protein 19.7

SUMMER CHICKEN PICCATA



Summer Chicken Piccata image

This recipe is incredibly easy and quick to make. This is from Cuisine at Home (doubled from original recipe). To maximize the use from the lemons, slice thin slices for finishing and garnish from centers and ream the ends for juice.

Provided by SharleneW

Categories     Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

8 chicken cutlets
salt & freshly ground black pepper
1/2-1 cup flour
4 tablespoons vegetable oil
1/2 cup dry white wine
2 teaspoons garlic, minced
1 cup low sodium chicken broth
4 tablespoons fresh lemon juice
2 tablespoons capers, drained
4 tablespoons unsalted butter
8 thin fresh lemon slices

Steps:

  • Gently pound cutlets to even thickness (somewhat less than 1/2 inch). Season with salt and pepper then dust with flour, shaking off excess flour.
  • Add vegetable oil to sauté pan and heat over medium-high heat. Sauté cutlets 2-3 minutes on one side; flip the cutlets over and sauté the other side 1-2 minutes with the pan covered. (Cutlets should be a nice rich brown--just past golden brown). Transfer cutlets to a warm plate; pour off fat from the pan.
  • Deglaze pan with wine and add minced garlic. Cook until garlic is slightly browned and liquid is nearly gone, about 2 minutes.
  • Add broth, lemon juice, and capers. Return cutlets to pan and cook on each side 1 minute. Transfer cutlets to a warm plate.
  • To finish sauce, spread a layer of lemon slices in bottom of pan as well as the butter. Stir gently until butter melts. To serve, pour sauce over cutlets and top with a lemon slice. Garnish with chopped fresh parsley if desired.

Nutrition Facts : Calories 323, Fat 25.8, SaturatedFat 9.2, Cholesterol 30.5, Sodium 149.5, Carbohydrate 16.4, Fiber 1, Sugar 1.2, Protein 3.4

OVEN-BAKED CHICKEN PICCATA



Oven-Baked Chicken Piccata image

This entire dish bakes in a cast iron skillet. I use cantanzaro herbs from the Savory Spice Shop®, you can use Italian seasoning but it will have a little different taste. Feel free to serve this on top of angel hair pasta if desired.

Provided by thedailygourmet

Categories     Main Dish Recipes     Chicken     Chicken Piccata Recipes

Time 40m

Yield 4

Number Of Ingredients 12

¼ cup butter
½ cup all-purpose flour
¼ cup grated Parmesan cheese
1 teaspoon cantanzaro herbs (such as Savory Spice Shop®)
1 teaspoon garlic salt, divided
1 pound boneless, skinless chicken breasts, sliced horizontally
½ teaspoon black pepper
½ cup chicken bone broth
¼ cup lemon juice, or to taste
2 tablespoons capers
¼ cup dry white wine, such as Pinot Grigio
1 lemon, sliced

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Add butter to a large cast iron skillet and place into the oven to allow butter to melt - careful not to burn the butter.
  • In a shallow dish combine flour, Parmesan cheese, cantanzaro herbs, and 1/2 teaspoon garlic salt. Mix to combine.
  • Season chicken with remaining 1/2 teaspoon garlic salt and black pepper. Dredge in the flour mixture to coat evenly.
  • Carefully remove the skillet from the oven using oven mitts and mix bone broth and lemon juice into the melted butter. Place the flour-seasoned chicken breasts in the skillet and sprinkle with capers. Spoon some of the melted mutter mixture over the chicken.
  • Return skillet to the oven and bake until chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. If the skillet liquid evaporates too quickly, add additional bone broth and lemon juice.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Carefully pour wine into the bottom of the skillet. Broil chicken until lightly browned on top. Spoon the sauce over the chicken. Garnish with lemon slices.

Nutrition Facts : Calories 333.5 calories, Carbohydrate 17.8 g, Cholesterol 100.3 mg, Fat 16 g, Fiber 2.2 g, Protein 28 g, SaturatedFat 9 g, Sodium 942.6 mg, Sugar 0.8 g

CHICKEN PICCATA III



Chicken Piccata III image

This variation on the original uses mushrooms and artichoke hearts as a tasty twist. Yum! Serve over pasta or rice. White wine or water may be substituted for chicken broth.

Provided by Sharon

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 4

Number Of Ingredients 10

1 cup all-purpose flour
½ teaspoon paprika
1 pinch salt and pepper to taste
1 pound skinless, boneless chicken breast halves - cut into thin strips
¼ cup vegetable oil
4 ounces fresh mushrooms, sliced
¼ cup lemon juice
¾ cup chicken stock
½ teaspoon garlic powder
1 (14 ounce) can artichoke hearts, drained and quartered

Steps:

  • In a shallow bowl, mix together flour, paprika, and salt and pepper. Dredge chicken pieces in the seasoned flour.
  • Heat oil in a large skillet over medium heat, and saute chicken until light golden brown (about 45 seconds each side). Remove chicken from skillet, and set aside.
  • To skillet, add mushrooms, lemon juice, and chicken stock. Simmer until a smooth, light sauce develops. Season with garlic powder. Return chicken to the skillet, and simmer until chicken is no longer pink and juices run clear. Stir in artichoke hearts, and remove from heat.

Nutrition Facts : Calories 444.1 calories, Carbohydrate 37.6 g, Cholesterol 69.4 mg, Fat 17.9 g, Fiber 4.8 g, Protein 33.3 g, SaturatedFat 2.9 g, Sodium 786 mg, Sugar 1.1 g

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

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From thekitchn.com


CHICKEN PICCATA - CULINARY HILL
2020-09-16 Pound chicken breasts to an even thickness, about 1/4-inch. Remove top layer of plastic wrap and season breasts with salt and pepper. In a shallow dish, add flour. In a second shallow dish, add eggs and beat lightly. In a third shallow dish, combine panko, grated Parmesan, parsley, lemon zest, ½ teaspoon salt, and ½ teaspoon pepper.
From culinaryhill.com


CHICKEN PICCATA - RECIPE | COOKS.COM
1 egg 2 tbsp. lemon juice 1/4 c. flour 1/8 tsp. garlic powder 1/8 tsp. paprika 1/4 c. butter 1 chicken bouillon cube 10 boneless, skinless, chicken breast halves
From cooks.com


EASY CHICKEN PICCATA - PLAIN CHICKEN
2009-02-07 Dredge them thoroughly in the flour mixture. Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat. Add half of the chicken pieces to the skillet. Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve on a plate. Repeat with remaining chicken.
From plainchicken.com


CHICKEN PICCATA - RECIPE | COOKS.COM
1 1/2 lbs. chicken breasts, boneless 3 tbsp. butter 1 tbsp. flour 1 tsp. salt (optional) 1/2 tsp. tarragon or basil 1 chicken bouillon cube 1/2 c. hot water
From cooks.com


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