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.
EASY CHICKEN PICCATA
Easy chicken recipes are my go-to dinner choice. My chicken piccata pasta dish is ready to serve in a half hour. It takes just a few minutes in the oven to bake to tender perfection. -Hannah Williams, Malibu, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Cut chicken breasts in half crosswise. Pound with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess., In a large skillet, heat 1 tablespoon oil over medium-high heat. Brown chicken in batches, adding additional oil as needed. Transfer chicken to an ungreased 13x9-in. baking dish., Add stock, capers and lemon juice to pan, stirring to loosen browned bits from pan. Whisk in butter, 1 tablespoon at a time, until creamy. Pour sauce over chicken. Bake 5-10 minutes or until no longer pink.
Nutrition Facts : Calories 382 calories, Fat 23g fat (8g saturated fat), Cholesterol 117mg cholesterol, Sodium 725mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 36g protein.
EASY CHICKEN PICCATA
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
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
CHICKEN PICCATA WITH CAPERS
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
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
CHICKEN PICCATA (EASY RECIPE)
Steps:
- Combine the flour, salt, and black pepper in a medium bowl. Coat the chicken with the flour mixture evenly. Shake off any excess flour.
- Melt the butter in a medium skillet over medium heat; be careful not to brown the butter. Sear the chicken until the juices run clear, and it's no longer pink inside, about 10 minutes. Flip the chicken over frequently for even cooking. Remove from the skillet and keep warm.
- Pour the white wine into the skillet, scraping the bottom to melt any remaining browned bits of food. Stir in the lemon and reduce heat to low. Cook the sauce, stirring often, for 10 minutes, or until slightly thickened.
- Add the capers and chicken. Toss the chicken to coat.
- Place the chicken in a serving dish. Top with sauce and garnish with lemon slices and parsley. Enjoy!
Nutrition Facts : Calories 484 cal
LEMON CHICKEN PICCATA
Lemon Chicken Piccata is a budget-friendly take on an Italian classic! Incredibly easy, low carb, and diabetic-friendly, this piccata recipe is one you'll want to make again and again.
Provided by Christel Oerum
Categories Main Course
Time 30m
Number Of Ingredients 12
Steps:
- Slice each chicken breasts in half lengthwise so you get two thin chicken slices from each breast.
- If necessary, use a mallet or other heavy object to flatten the chicken breasts until they're about ½ inch (1.25 cm) thick.
- Dredge the chicken breasts slices in just a little bit of flour seasoned with salt and pepper. You don't want a heavy coat, just a very light dusting.
- Heat a large saute pan over medium-high heat and add oil. When the oil is shimmering, add the chicken breast slices to the pan. Cook for 3-4 minutes per side until browned and cooked through. Remove the chicken slices from the pan and set aside.
- Add the wine to the saute pan, stirring and scraping up the browned bits on the bottom of the pan.
- Add the lemon juice and chicken stock. Increase the heat to high and boil until the sauce thickens, about 3 minutes.
- Reduce the heat to medium and add the butter. Stir in the capers and parsley, then add the chicken back to the pan to rewarm. Taste the sauce and adjust the seasoning.
Nutrition Facts : Calories 269 kcal, Carbohydrate 3.4 g, Protein 20.3 g, Fat 15.6 g, SaturatedFat 6.6 g, Cholesterol 72.6 mg, Sodium 459.5 mg, Fiber 0.6 g, Sugar 0.4 g, UnsaturatedFat 8.7 g, ServingSize 1 serving
CHICKEN PICCATA RECIPE (EASY!)
Chicken Piccata made easy! This is an amazing dinner made in minutes that the entire family will love. This one pan Lemon Chicken Piccata Recipe has only 7 ingredients and is packed with SO much flavor. This easy chicken recipe is one of our all-time favorites!
Provided by Becky Hardin
Categories Main Course
Time 40m
Number Of Ingredients 9
Steps:
- Sprinkle both sides of each chicken breast liberally with salt and pepper.
- Place flour in a shallow bowl and dip each chicken breast to coat. Coat both sides, and shake off any excess. Set aside.
- Heat a large skillet with olive oil and 3 tablespoons butter over medium/high heat.
- Once butter is melted and butter/oil begin to shimmer/crackle, add the chicken.
- Brown the chicken for 3-4 minutes per side, until the internal temperature reaching 165F. Remove chicken from skillet and set aside on a foil tented plate.
- Add the chicken stock, lemon juice, and capers to the pan and lightly scrape the bottom of the pan to deglaze.
- Add the remaining 3 tablespoons butter and allow to melt. Reduce to a simmer and allow to cook for 5 minutes to slightly thicken.
- Return chicken to the skillet and baste in the sauce. Allow to simmer until chicken is heated through.
- Serve drizzled with sauce. Enjoy!
Nutrition Facts : Calories 393 kcal, Carbohydrate 15 g, Protein 27 g, Fat 24 g, SaturatedFat 12 g, Cholesterol 119 mg, Sodium 731 mg, Sugar 1 g, ServingSize 1 serving
GARLIC CHICKEN PICCATA
Garlic Chicken Piccata is an easy family favourite recipe adding a garlic twist to an authentic Piccata! Chicken lightly dusted with flour and parmesan cheese, lightly fried until a soft golden crust forms and finished off in a buttery, silky, lemon garlic sauce with capers and white wine or stock!
Provided by Karina
Categories Dinner
Time 30m
Number Of Ingredients 14
Steps:
- In a shallow bowl, combine the flour and parmesan cheese. Season the chicken with salt and pepper; dredge in the flour mixture; shake off excess and set aside.
- In a large pan or skillet heat 1 tablespoon of butter and 1 tablespoon of oil over medium-high heat. When hot, fry 2 pieces of chicken first until golden on each side and cooked through (about 3-4 minutes each side, depending on the thickness of your chicken). Transfer to a warm plate.
- Melt 1 tablespoon of butter and another tablespoon of olive oil. When hot, fry the remaining chicken until browned on both sides. Transfer to plate.
- In the same pan, melt one more tablespoon of butter. Fry the garlic for 30 seconds until fragrant. Add the wine and bring to a boil, scraping up any brown bits from the bottom of the pan for extra flavour. Cook until wine almost evaporates, stirring occasionally.
- Pour in the stock, lemon juice and capers and allow to boil until reduced slightly (about 6 minutes). Adjust salt and pepper if needed.
- Add remaining butter to the pan, allow to melt, then add chicken back into the pan along with all of the juices from the plate and simmer for 5 minutes to heat through.
- Garnish with parsley and serve immediately with parmesan cheese, if desired.
Nutrition Facts : Calories 259 kcal, Carbohydrate 7 g, Protein 15 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 54 mg, Sodium 861 mg, Sugar 1 g, ServingSize 1 serving
CHICKEN PICCATA
Italian Chicken Piccata - thin chicken breasts are cooked to golden and then drizzled with a light lemon garlic sauce. This family meal will win your heart not only with its bold layers of flavor but also for how simple it is to pull together. Quick and easy weeknight dinner ready in less than 30 minutes.
Provided by Neli Howard | Delicious Meets Healthy
Categories Main Course
Time 30m
Number Of Ingredients 11
Steps:
- Place each chicken breast between a plastic wrap and lightly pound it to 1/4-inch thickness. Season both sides of chicken breasts with salt and black pepper. Place flour in a shallow dish, and dip chicken breasts into flour to coat, shake off excess.
- Heat 2 Tbsp butter and 2 Tbsp olive oil in a large skillet over medium-high heat. Add chicken (in batches if necessary) to the skillet and cook until golden and cooked through, about 3 minutes per side. Transfer chicken to a platter; cover with foil to keep warm.
- Add remaining 2 Tbsp olive oil, chicken stock (or white wine), lemon juice, shallots and minced garlic to the skillet. Boil until the sauce thickens slightly, about 2 minutes. Stir in capers and remaining 2 Tbsp butter.
- Plate the chicken and pour the lemon piccata sauce over the chicken. Sprinkle with parsley.
Nutrition Facts : Calories 410 kcal, Carbohydrate 10 g, Protein 38 g, Fat 23 g, SaturatedFat 9 g, Cholesterol 139 mg, Sodium 429 mg, ServingSize 1 serving
EASY CHICKEN PICCATA RECIPE BY TASTY
Here's what you need: large, boneless, skinless chicken breast, salt, pepper, flour, butter, chicken broth, lemon, caper
Provided by Tasty
Categories Dinner
Time 30m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Butterfly the chicken breast and pound it thin. Salt and pepper to taste.
- Dredge each piece in flour, shaking off the excess.
- In a skillet over high heat, melt three Tbsp. butter, and brown the chicken, the browner and crispier the better, 3-5 minutes on each side.
- Remove chicken from the skillet, and, in the same pan, add chicken stock, lemon, and capers.
- Boil until the sauce reduces by ⅓, and return the chicken to the skillet.
- Spoon sauce over the chicken several times.
- Serve immediately, with the remaining sauce poured over the chicken.
- Enjoy!
Nutrition Facts : Calories 488 calories, Carbohydrate 20 grams, Fat 34 grams, Fiber 2 grams, Protein 24 grams, Sugar 4 grams
CHICKEN MEATLOAF RECIPE
This Chicken Meatloaf is the easiest comfort food you're likely to make! Ground chicken mixed with a host of goodies like Parmesan and Worcestershire to form a moist, satisfying and deliciously glazed loaf!
Provided by Becky Hardin
Categories Main Course
Time 1h40m
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- In a large bowl, crumble the ground chicken.
- In a medium bowl, combine all of the dry ingredients (breadcrumbs, onion, parmesan, parsley, garlic powder, salt and pepper) and stir to mix. Add this to the bowl with the ground chicken and stir.
- Add the remaining wet ingredients (milk, eggs, tomato paste, and Worcestershire sauce) and stir to mix.
- In a small bowl, make the glaze by stirring together the ketchup, brown sugar and Worcestershire sauce.
- Spoon a couple tablespoons of the glaze into the bottom of an 8x4-inch loaf pan. Add the chicken mixture to the loaf pan and then spread the remaining glaze on top.
- Bake in the preheated oven, uncovered, for 80-90 minutes, or until the internal temperature reaches 165°F and the loaf is cooked through.
Nutrition Facts : ServingSize 1 slice, Calories 349 kcal, Carbohydrate 38 g, Protein 23 g, Fat 12 g, SaturatedFat 5 g, TransFat 0.1 g, Cholesterol 132 mg, Sodium 1208 mg, Fiber 2 g, Sugar 18 g, UnsaturatedFat 6 g
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CHICKEN PICCATA WITH CAPERS RECIPE | MYRECIPES
From myrecipes.com
Servings 2Calories 235 per servingPublished 2008-04-16
- Place chicken between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness. Sprinkle with salt.
- Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3 to 4 minutes on each side or until golden brown.
- Remove chicken from pan; keep warm. Add broth and lemon juice to pan, scraping pan to loosen browned bits. Cook, uncovered, over high heat 30 seconds or until slightly reduced. Stir in capers. Pour sauce over chicken. Sprinkle with parsley and pepper.
CHICKEN PICCATA WITH CAPERS RECIPE | MYRECIPES
From myrecipes.com
4/5 (80)Calories 519 per serving
- Place each breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Place flour in a shallow dish, and dredge chicken in flour.
- Heat butter and oil in a large skillet over medium-high heat. Add chicken, and cook for 3 minutes on each side or until browned. Remove chicken from pan; keep warm. Add white wine, 1/4 cup lemon juice, capers, and garlic to pan; scrape pan to loosen browned bits. Cook for 2 minutes or until slightly thick. Sprinkle with salt and pepper. Serve chicken over pasta. Top with sauce; sprinkle with parsley.
- Wine note: When a recipe calls for wine as an ingredient, it's nice to find a bottle that is delicious enough to drink but affordable enough to toss a little in the skillet. Mani Masianco 2005 ($15), an Italian blend of pinot grigio and verduzzo, fills the bill. It's aromatic, with apple, lemon, and floral notes. It also has the necessary acidity to greet the potent acid of the capers. -Jeffery Lindenmuth
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- Trim any excess fat from the chicken breasts and slice in half lengthwise to make two thin cutlets. Season both sides of the chicken breasts evenly with the kosher salt and freshly ground black pepper then dredge each breast in the flour, shaking off any excess.
- Heat 2 tablespoons butter with the canola oil in a large skillet over medium-high heat. Add 4 pieces of the chicken and cook for 2-3 minutes per side. Transfer to a platter or sheet pan and cover with foil. Continue with the remaining chicken.
LEMON CHICKEN PICCATA - MEATLOAF AND MELODRAMA
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- Place chicken breasts between 2 sheets of wax paper or into a gallon size freezer bag, and pound with the flat side of a mallet or rolling pin until they're about 1/4 inch thick
EASY CHICKEN PICCATA RECIPE - LIFE MADE SIMPLE
From lifemadesimplebakes.com
- In a baking dish or pie dish, combine flour, parmesan, garlic powder, salt, pepper, and paprika. Whisk until combined.
- Place chicken cutlets in the mixture and dredge them. They should be generously coated in the mixture. Transfer to a plate, or parchment paper, set aside.
- In a large skillet set over medium heat, add the oil and butter. Once hot, add the chicken and brown on each side, about 4 minutes per side. Remove the chicken and transfer to a clean plate or piece of parchment paper.
A BETTER CHICKEN PICCATA - RECIPETIN EATS
From recipetineats.com
- Cut each breast into 3 pieces. Then place between 2 pieces of cling wrap or paper and pound to 1/2 cm / 0.2" thickness.
- Pour out and discard excess fat in skillet, then give it a quick wipe with paper towels (no need to clean thoroughly).
EASY CHICKEN PICCATA RECIPE | YELLOWBLISSROAD.COM
From yellowblissroad.com
- Place flour in a flat bottomed dish with high sides, like a pie plate. Season both sides of the chicken cutlets with salt and pepper and dredge through flour, shaking off any excess.
- Melt butter and olive oil in a large skillet over medium-high heat. Add chicken to the skillet and cook golden; about 4-5 minutes per side. Remove from heat and transfer chicken pieces to a paper towel lined plate.
- Make the sauce. Melt 3 tablespoons butter in the skillet, scraping up the brown bits on the bottom. Whisk in flour until smooth and cook until golden; 1-2 minutes. Gradually stir in chicken broth and simmer until thickened. Stir in lemon juice and capers.
EASY CHICKEN PICCATA - CAKESCOTTAGE
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- In a small bowl combine flour, salt, pepper and parmesan cheese. Moisten chicken breasts with water and dredge them thoroughly in the flour mixture, until well coated. Shake off the excess.
- Heat the oil and 2 Tbsp of butter in a large skillet. Pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side.
- Work in batches, do not crowd skillet, add oil if needed. Remove the chicken from skillet and set aside. Drain most of the oil from the skillet, leaving a thin coating on the surface of the pan.
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