Cooks Country Chicken Piccata Recipe Recipe For Potato

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COUNTRY CHICKEN PICCATA



Country Chicken Piccata image

Lemons and green onions give a delicate taste to this elegant chicken dish. Can be served with rice or boiled potatoes. From Land-o-Lakes Cookbook.

Provided by daisygrl64

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1/4 cup milk
1 egg, slightly beaten
1/3 cup all-purpose flour
1/3 cup crushed corn flakes
1/4 teaspoon salt
1 pinch black pepper
2 whole boneless chicken breasts, skinned and halved
6 tablespoons butter
1 teaspoon fresh garlic, minced
2 tablespoons fresh lemon juice
1 cup green onion, sliced 1in pieces
1 cup fresh mushrooms, halved
lemon slice
fresh parsley, chopped

Steps:

  • in a small bowl combine milk and egg.
  • in another bowl combine, flour, crushed corn flakes, salt and black pepper.
  • flatten each chicken breast half to about 1/4" thickness by pounding between sheets of waxed paper.
  • dip chicken into milk and egg mixture, then into flour mixture, turning to coat.
  • in a 10" skillet melt 4 tablespoons of butter, add garlic and chicken, cook over medium heat, turning occasionally until golden brown (about 5 to 6 min).
  • place chicken on serving platter and keep warm.
  • add remaining 2 tablespoons butter to drippings in pan, stir until butter melts.
  • stir in lemon juice, add green onions and mushrooms, continue cooking stirring occasionally until heated through (about 2 to 4 min).
  • spoon sauce over chicken.
  • garnish with lemon slices and parsley.

EASY CHICKEN PICCATA WITH ITALIAN FRIED POTATOES



Easy Chicken Piccata With Italian Fried Potatoes image

I altered a breaded chicken recipe I was told by a co-worker to what I knew of chicken piccata. I add the potatoes as a side. The meal goes well with steamed peas seasoned with basil

Provided by Travel-n-cook

Categories     One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb boneless skinless chicken cutlet (4 breasts)
1 cup flour (1 bowl, about 1 cup)
1 1/2 tablespoons butter
1 teaspoon parsley
1/2 teaspoon garlic powder
2 tablespoons sauterne (white, dry)
1 teaspoon lemon juice
4 large russet potatoes
1/3 cup olive oil
fresh thyme
fresh rosemary
oregano
basil
black pepper
sea salt

Steps:

  • Wash chicken cutlets and pat dry with paper towels.
  • Pour flour into bowl (around 1 cup) and season with oregano, basil, and a bit of black pepper. Mix together.
  • Dredge chicken cutlets in flour until all surfaces are completely covered, then shake off excess.
  • Coat frying pan with olive oil and cook chicken cutlets over medium heat until both sides are golden brown.
  • When chicken is almost ready, place 1-1/2 tablespoons of butter with 1 teaspoon of parsley in tea cup or small glass bowl in the microwave for about 90 seconds.
  • Add 1/2 teaspoon of garlic powder, 1 teaspoon a lemon juice, 2 tablespoons of sauterne, and a bit of sea salt to butter and stir together.
  • When chicken is golden brown, add butter mixture over the cutlets as evenly as possible.
  • When most of butter mixture is absorbed into chicken or dissapates, place the cutlets onto a baking sheet (covered with cooking spray) and place them in oven at 400 degrees for about 10-15 minutes.
  • Clean 4 large russet potatoes.
  • Slice potatoes into 16 slices each.
  • Place potatoes slices into large bowl and coat with the olive oil.
  • Add fresh thyme, rosemary, oregano, basil, black pepper, and sea salt to you desired degree.
  • Mix the contents of the bowl together so the seasonings are coated onto the potatoes with the olive oil.
  • Place mixture on baking sheet and cook for around 30-40 minutes at 400 or until potatoes start to brown and get slightly crispy. Test with fork to make sure the potatoes have softened inside.

Nutrition Facts : Calories 596.7, Fat 22.9, SaturatedFat 5.4, Cholesterol 11.4, Sodium 61.6, Carbohydrate 88.7, Fiber 9, Sugar 3, Protein 10.8

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

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