CHICKEN PICCATA
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
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.
THE BEST CHICKEN PICCATA
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
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
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.
HOME-STYLE CHICKEN PICCATA
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
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
COUNTRY CHICKEN PICCATA
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
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.
MY BEST CHICKEN PICCATA
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
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
CHICKEN PICCATA
Chicken piccata is an Italian-American staple beloved for its piquant flavors cradled in a silky, butter-rich pan sauce. It also doesn't hurt that it cooks up very quickly. This version is mostly traditional except that it uses lemon two ways, calling for lemon slices to be caramelized (to soften their tang) and for a hit of fresh juice at the end (to brighten the whole dish). This ensures a sauce that's neither too rich, nor too puckery. Serve with a starch - pasta, polenta, rice or white beans - for sopping up the sauce, and a green vegetable.
Provided by Ali Slagle
Categories dinner, easy, weekday, poultry, main course
Time 25m
Yield 4 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 489, UnsaturatedFat 16 grams, Carbohydrate 8 grams, Fat 33 grams, Fiber 1 gram, Protein 41 grams, SaturatedFat 13 grams, Sodium 655 milligrams, Sugar 2 grams, TransFat 1 gram
More about "cooks country chicken piccata recipe recipes recipe for deviled"
CHICKEN PICCATA | COOK'S ILLUSTRATED
From cooksillustrated.com
4.2/5 (19)Servings 4-6Cuisine ItalianCategory Main Courses
EASY CHICKEN PICCATA | COOK'S COUNTRY
From cookscountry.com
4.3/5 (3)Servings 4Cuisine ItalianCategory Main Courses
CHICKEN PICCATA RECIPES | ALLRECIPES
From allrecipes.com
CHICKEN PICCATA - THE COZY COOK
From thecozycook.com
Ratings 45Calories 303 per servingCategory Main Course
CHICKEN PICCATA RECIPE | MYRECIPES
From myrecipes.com
CHICKEN PICCATA FOR TWO - COOK'S ILLUSTRATED
From cooksillustrated.com
CHICKEN PICCATA - CAFE DELITES
From cafedelites.com
CHICKEN PICCATA RECIPE - A FAMILY FAVORITE! - KYLEE COOKS
From kyleecooks.com
COUNTRY STYLE CHICKEN PICCATA - RANDI'S COUNTRY KITCHEN
From randiscountrykitchen.com
CHICKEN PICCATA - RECIPE | COOKS.COM
From cooks.com
COUNTRY CHICKEN PICCATA RECIPE | LAND O’LAKES
From landolakes.com
CHICKEN PICCATA IS EASY TO MAKE AND REAL GOOD - POPPOP COOKS
From poppopcooks.com
CHICKEN PICCATA | AMERICA'S TEST KITCHEN
From americastestkitchen.com
BEST CHICKEN PICCATA RECIPE EVER. • SO DAMN DELISH
From sodamndelish.com
RECIPES THAT WORK | RECIPES FEATURED ON TV | COOK'S COUNTRY
From cookscountry.com
QUICK DINNER IDEAS: CHICKEN PICCATA - COOK'S ILLUSTRATED
From cooksillustrated.com
CHICKEN PICCATA RECIPE - COOKSRECIPES.COM
From cooksrecipes.com
NEXT-LEVEL CHICKEN PICCATA | COOK'S ILLUSTRATED
From cooksillustrated.com
HOW TO MAKE CHICKEN PICCATA - COOKING WITH SUGAR
From cookingwithsugar.com
CHICKEN PICCATA - RECIPE | COOKS.COM
From cooks.com
CHICKEN PICCATA - COOKIST
From cookist.com
BEST CHICKEN PICCATA RECIPE - LEMON BLOSSOMS
From lemonblossoms.com
COOK'S COUNTRY | HOW TO COOK | QUICK RECIPES | TV SHOW EPISODES
From cookscountry.com
CHICKEN PICCATA - RECIPE | COOKS.COM
From cooks.com
HOW TO MAKE CHICKEN PICCATA | KITCHN
From thekitchn.com
CHICKEN PICCATA - CULINARY HILL
From culinaryhill.com
CLASSIC CHICKEN PICCATA RECIPE - COOK.ME RECIPES
From cook.me
CHICKEN PICCATA - SPEND WITH PENNIES
From spendwithpennies.com
EASY CHICKEN PICCATA | COOK'S COUNTRY
From cookscountry.com
CHICKEN PICCATA + VIDEO - KEVIN IS COOKING
From keviniscooking.com
CHICKEN PICCATA RECIPE | MYRECIPES
From myrecipes.com
CHICKEN PICCATA RECIPE | MYRECIPES
From myrecipes.com
CHICKEN PICCATA RECIPE | MYRECIPES
From myrecipes.com
CHICKEN PICCATA | COOK'S ILLUSTRATED
From cooksillustrated.com
CHICKEN PICCATA RECIPE | COOKING CHANNEL
From cookingchanneltv.com
COUNTRY CHICKEN PICCATA RECIPE - RECIPETIPS.COM
From recipetips.com
CHICKEN PICCATA - COOKTHESTORY
From cookthestory.com
CHICKEN PICCATA RECIPE | SOUTHERN LIVING
From southernliving.com
CHICKEN PICCATA - RECIPE | COOKS.COM
From cooks.com
CHICKEN PICCATA RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
CHICKEN PICCATA - RECIPE | COOKS.COM
From cooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love