Frugal Gourmets Chicken Piccata Recipes

CHICKEN PICCATA (FRUGAL GOURMET)

Steps:

• Saute the yellow onion, garlic and green onions in the olive oil just until tender. Remove from the pan and set aside. Remove skins and bones from chicken breasts and pound them flat. Mix flour, salt and pepper together and place in flat bowl. Dip chicken into flour mixture, lightly brown chicken in butter 2 or 3 minutes per side. Add the sauted onions and garlic. Over high heat, add sherry, lemon juice and capers. This should thicken to make a nice gravy for chicken.

CHICKEN PICCATA

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.

FRUGAL GOURMET'S CHICKEN MARSALA

Steps:

• Dredge with flour seasoned with salt and pepper.
• Sauté onions, garlic in oil until clear. Remove and deglaze with Chablis. Pour over the onions and garlic.
• Brown the Chicken then remove to warm plate. Add onions and garlic and deglaze with Marsala and reduce it a bit.
• Pour over Chicken.

CHICKEN PICCATA (FRUGAL GOURMET)

Steps:

• 1. Saute the yellow onion, garlic and green onions in the olive oil just until tender.
• 2. Remove from the pan and set aside.
• 3. Remove skins and bones from chicken breasts and pound them flat.
• 4. Mix flour, salt and pepper together and place in flat bowl.
• 5. Dip chicken into flour mixture, lightly brown chicken in butter 2 or 3 minutes per side.
• 6. Add the sauted onions and garlic.
• 7. Over high heat add sherry, lemon juice and capers.
• 8. This should thicken to make a nice gravy for chicken.