Crispy Chicken Tenders With Piccata Sauce Recipes

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CRISPY CHICKEN TENDERS



Crispy Chicken Tenders image

These crispy chicken tenders were so simple to make and were loved by my whole family! Dip in your favorite sauce or enjoy just as they are.

Provided by Hedz

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 25m

Yield 4

Number Of Ingredients 8

cooking spray
2 cups panko bread crumbs
1 teaspoon garlic powder
¼ teaspoon chili powder
¼ teaspoon salt
¼ teaspoon ground black pepper
1 large egg
2 skinless, boneless chicken breasts, cut into 1-inch strips

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Spray a baking sheet with cooking spray.
  • Mix panko, garlic powder, chili powder, salt, and pepper together well.
  • Beat egg in a shallow bowl. Dip chicken tenders into the egg mixture, then dredge in the panko mixture. Arrange on the prepared baking sheet.
  • Bake in the preheated oven until crispy on the outside and lightly browned, 10 to 12 minutes.

Nutrition Facts : Calories 221.3 calories, Carbohydrate 38.3 g, Cholesterol 78.8 mg, Fat 4.5 g, Fiber 0.2 g, Protein 19.2 g, SaturatedFat 1.3 g, Sodium 456.9 mg, Sugar 0.3 g

CHICKEN PICCATA WITH CAPERS



Chicken Piccata with Capers image

This is a quick and easy recipe for chicken piccata with a caper sauce.

Provided by Sandra1980

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 4

Number Of Ingredients 11

4 (6 ounce) skinless, boneless chicken breast halves
¼ cup all-purpose flour
1 tablespoon butter
1 tablespoon olive oil
½ cup white wine
¼ cup fresh lemon juice
2 tablespoons capers
2 teaspoons minced garlic
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Place each chicken breast between 2 sheets of heavy-duty plastic wrap. Pound breasts to 1/2-inch thickness using a meat mallet or small heavy skillet.
  • Spread flour into a wide, shallow dish. Press chicken into flour to coat completely.
  • Melt butter with olive oil in a large skillet over medium-high heat; cook chicken in hot butter mixture until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. Remove chicken from skillet to a serving platter and cover with a lid to keep warm.
  • Pour white wine, lemon juice, capers, and garlic into the pan. Bring the liquid to a boil while scraping the browned bits of food from the bottom of the pan with a wooden spoon; cook at a boil until slightly thickened, about 2 minutes. Season the mixture with salt and pepper.
  • Drizzle sauce over and around the chicken; garnish with parsley.

Nutrition Facts : Calories 330.4 calories, Carbohydrate 9.6 g, Cholesterol 111.4 mg, Fat 11.8 g, Fiber 0.5 g, Protein 39.3 g, SaturatedFat 3.8 g, Sodium 386.6 mg, Sugar 0.7 g

CREAMY CHICKEN PICCATA RECIPE BY TASTY



Creamy Chicken Piccata Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, salt, pepper, all-purpose flour, olive oil, dry white wine, unsalted butter, garlic, caper, lemon juice, chicken stock, heavy cream, fresh flat-leaf parsley, angel hair pasta

Provided by Kiano Moju

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 14

2 boneless, skinless chicken breasts
salt, to taste
pepper, to taste
⅔ cup all-purpose flour
4 tablespoons olive oil
⅓ cup dry white wine
2 tablespoons unsalted butter
2 cloves garlic, chopped
2 tablespoons caper
3 tablespoons lemon juice
1 ½ cups chicken stock
⅓ cup heavy cream
2 tablespoons fresh flat-leaf parsley, chopped
8 oz angel hair pasta, cooked, for serving

Steps:

  • Butterfly each chicken breast. Lay a piece of parchment paper on top and pound to about ¼ inch (6 mm) thick. Season generously on both sides with salt and pepper.
  • Cut each breast in half lengthwise so you have 4 pieces of chicken.
  • Add the flour to a wide, shallow dish. Dredge each piece of chicken in flour, shaking off the excess.
  • Heat the olive oil in a large skillet over medium heat. Fry the chicken until golden brown, about 3-4 minutes per side. Remove the chicken from the pan and set aside.
  • Pour the white wine into the pan and cook until reduced by half, about 1 minute.
  • Add the butter, garlic, and capers and cook until fragrant, about 2 minutes.
  • Stir in the lemon juice and chicken stock and cook for 5 minutes, until the sauce has slightly thickened.
  • Stir in the cream, then return the chicken to the pan.
  • Sprinkle with the parsley and turn the chicken to coat in the sauce. Simmer for 2 minutes, until the sauce thickens slightly, then remove from the heat.
  • Serve the chicken and sauce over angel hair pasta.
  • Enjoy!

Nutrition Facts : Calories 908 calories, Carbohydrate 87 grams, Fat 45 grams, Fiber 3 grams, Protein 35 grams, Sugar 5 grams

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