LEMON CHICKEN PICCATA RECIPE
This flavor-packed lemon chicken piccata comes together in 20 minutes! Chicken cutlets are seared in a bit of extra virgin olive oil, then simmered in a bright lemony sauce with capers. I use a little dry white wine in the piccata sauce, but if you do not use alcohol, substitute with an equal amount of chicken broth. Toss chicken piccata with pasta, or serve it with lemon rice, boiled potatoes, crispy Brussels sprouts, or a colorful Shirazi salad.
Provided by Suzy Karadsheh
Categories Dinner
Number Of Ingredients 9
Steps:
- Heat the oven to 200 degrees F (this is to keep the chicken warm as you work in batches).
- Pat the chicken breast pieces dry and season with kosher salt and black pepper on both sides. Lightly coat the chicken on both sides with the flour (shake off any excess flour).
- In a large cast iron skillet, heat the extra virgin olive oil over medium-high heat until shimmering but not smoking. Cook the chicken on 1 side for about 3 minutes, then turn over to cook for another 3 minutes (do this in batches and do not crowd the pan).To keep the chicken warm, place the cooked chicken pieces in an oven-save dish and keep them in warm oven while you finish.
- Prepare the lemon sauce. In the same skillet (over medium heat), add a little bit more extra virgin olive oil. Add the ghee (or butter, if you prefer). When the ghee melts, stir in the lemon juice, wine and capers. Bring the sauce to a boil, scrapping off any browned bits from cooking the chicken earlier.
- Now, return the cooked chicken to the skillet with the sauce. Lower the heat, and let simmer for 4 to 5 minutes, basting the top of the chicken with the sauce.
- Remove from the heat and garnish with parsley. Serve with plain orzo and your favorite salad (more suggested sides in post).
Nutrition Facts : Calories 348 kcal, SaturatedFat 8.1 g, Carbohydrate 3.1 g, Fiber 1 g, Protein 26.3 g, Cholesterol 101.4 mg, ServingSize 1 serving
CHICKEN PICCATA WITH LEMON SAUCE
Once you've tried this tangy, yet delicate lemon chicken piccata, you won't hesitate to make it for company. Seasoned with parmesan and parsley, the chicken cooks up golden brown, then is drizzled with a light lemon sauce. -Susan Pursell, Fountain Valley, California
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Flatten chicken to 1/4-in. thickness. In a shallow dish, combine the egg substitute, 2 tablespoons wine, 2 tablespoons lemon juice, garlic and hot pepper sauce. In another shallow dish, combine the flour, Parmesan cheese, parsley and salt. Coat chicken with flour mixture, dip in egg substitute mixture, then coat again with flour mixture., In a large nonstick skillet, brown 4 chicken breast halves in 1-1/2 teaspoons oil for 3-5 minutes on each side or until juices run clear. Remove and keep warm. Drain drippings. Repeat with remaining chicken and oil. Remove and keep warm., In the same pan, melt butter. Add the remaining wine and lemon juice. Bring to a boil. Boil, uncovered, until sauce is reduced by a fourth. Drizzle over chicken.
Nutrition Facts : Calories 232 calories, Fat 9g fat (4g saturated fat), Cholesterol 75mg cholesterol, Sodium 346mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges
LEMONY CHICKEN PICCATA
THIS is a flavorful low-fat, low sodium dish. With the lemon juice ingredient, the salt isn't missed. I usually serve this with rice or pasta, but it takes longer to cook either one of these than it does the chicken!
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Flatten chicken to 1/2-in. thickness. In a large plastic resealable bag, combine the flour, salt and pepper; add the chicken, one piece at a time. Seal bag and toss to coat. , In a small skillet, brown chicken in oil for 2-3 minutes on each side or until no longer pink. Remove and keep warm. , Add wine and garlic to the pan; cook and stir for 30 seconds. Add the broth, lemon juice and capers. Bring to a boil; cook for 1-2 minutes or until slightly thickened. Stir in butter and lemon slices. Return chicken to the pan; heat through.
Nutrition Facts : Calories 259 calories, Fat 13g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 530mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
LEMON CHICKEN PICCATA
Lemon chicken piccata for two.
Provided by Christina Lane
Categories Dinner Recipes for two
Time 35m
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil and cook the pasta according to the package directions.
- In a 9" heavy skillet, melt the butter and olive oil over medium-high heat.
- Place the flour in a shallow dish, and dip the chicken into the flour, dusting off the excess. You want a thin coating of flour all over the chicken breasts.
- When the butter is sizzling in the skillet, carefully place each chicken breast in the pan. Sear the breasts on each side until golden brown. Don't worry about cooking the chicken all the way through at this point, just get each side golden brown.
- At this point, your pasta water should be at a rolling boil, and this is the best time to add the pasta to the boiling water. Now that both sides of the chicken is golden brown, lower the heat to medium-low, and pour in the chicken broth, lemon juice and capers. Cover the skillet. Let the chicken simmer until it registers 165-degrees F in the thickest part.
- Drain the pasta and have it ready on the side.
- Once the chicken is done, move it to the serving plates, and add the cooked pasta to the skillet to soak up the chicken pan sauce.
- Divide the pasta between the serving plates, and serve topped with fresh parsley.
Nutrition Facts : Calories 766 calories, Carbohydrate 66 grams carbohydrates, Cholesterol 177 milligrams cholesterol, Fat 26 grams fat, Fiber 3 grams fiber, Protein 64 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 685 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
LEMON CHICKEN PICCATA
This delicious lemon chicken piccata dish is exquisite and easy to prepare. The light and luscious lemon sauce really pops without being too acidic; it is simply divine. Serve it with herb-roasted potatoes or lemon-rice pilaf.
Provided by LemonLush
Categories World Cuisine Recipes European Italian
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 200 degrees F (95 degrees C). Place a serving platter into the oven to warm.
- Season the chicken breast pieces with salt and pepper and dredge them in flour. Shake off excess flour. Heat the vegetable oil in a skillet; pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side. Work in batches and do not crowd skillet, adding oil as needed . Place the chicken pieces onto the warmed platter in the oven. When finished with all the chicken, drain most of the oil from the skillet, leaving a thin coating on the surface of the pan.
- Cook and stir the minced garlic in the skillet until fragrant, about 20 seconds. Pour in the chicken broth. Scrape and dissolve any brown bits from the bottom of the skillet. Stir in the lemon slices and bring the mixture to a boil. Let cook, stirring occasionally, until the sauce reduces to about 2/3 cup, 5 to 8 minutes. Add the lemon juice and capers; simmer until the sauce is reduced and slightly thickened, about 5 minutes more. Drop the butter into the skillet and swirl it into the sauce by tilting the skillet until the butter is melted and incorporated. Add the parsley; remove from heat and set aside.
- Arrange the chicken medallions on serving plates and spoon sauce over each portion to serve.
Nutrition Facts : Calories 421 calories, Carbohydrate 16.1 g, Cholesterol 127.6 mg, Fat 21.2 g, Fiber 1.3 g, Protein 41.1 g, SaturatedFat 8.2 g, Sodium 347.9 mg, Sugar 0.7 g
LEMONY CHICKEN PICCATA
Make and share this Lemony Chicken Piccata recipe from Food.com.
Provided by cooperhock
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pound the chicken breast until it is flat- about ¼" thick- don't be afraid to make it too thin. The point is that you want cook the chicken quickly before it drys out. On a plate mix some flour- maybe about ¼ cup or so- enough to coat the chicken. Salt and pepper the flour. Coat the chicken with the flour mixture.
- Use a skillet big enough for all the chicken to lay flat. Heat the skillet to med-high and lightly coat the bottom of the pan with olive oil.
- Cook the chicken for about 2 minutes a side(use your judgement here!) You will know when it is done- it is white, slightly golden- do not overcook or it will be dry. Since it is thin it should be fairly easy to tell if it is still pink.
- Take the chicken out of the pan and put on a plate- cover with foil.
- Pour enough white wine (I like a nice dry Sauvignon Blanc or Chardonnay, or Pinot Grigio) so there is about 1/4" or more of liquid in the bottom of the pan. The goal here is to make enough sauce to generously to pour over each piece of chicken and you have to start with enough because you want to reduce it to burn off the alcohol. Make sure the pan is hot enough so that the liquid boils. This will only take a minute or so, keep and eye on it- you don't want to evaporate all of your liquid. Taste it- when it tastes good- the harsh alcohol has burned off, reduce heat to low, add the juice of one whole large juicy lemon that you have already squeezed. Add about 2 tablespoons of capers. Put the chicken back in pan to coat in sauce and to reheat. Serve immediately. Put a piece of chicken on each plate and pour lots of sauce on each piece. Yummy.
Nutrition Facts : Calories 141.1, Fat 3.1, SaturatedFat 0.7, Cholesterol 75.5, Sodium 201, Carbohydrate 2.1, Fiber 0.7, Sugar 0.5, Protein 25.3
LEMONY CHICKEN PICCATA FOR TWO
This dish is a favorite of mine and my girlfriend! While it is easily changed to accommodate a full family meal by adding more chicken and upping the ingredients, it's simple and delicious enough to make for a meal when it's just you and that special someone. :) NOTE: While it's not necessary, I prefer to serve this dish over angel hair pasta or spaghetti. It does just as well with a side of broccoli and a salad, for those of you trying to be more mindful of your carb intake!
Provided by Megan Berg @WildeChild
Categories Chicken
Number Of Ingredients 11
Steps:
- Preheat oven to 200 degrees F. Place a serving platter into the oven to warm.
- Season the chicken breast pieces with salt and pepper and dredge them in the flour. Shake off excess flour. Heat the vegetable oil in a skillet; pan fry the chicken pieces until golden brown on both sides, about 3 minutes per side. Work in batches and do not crowd the skillet, adding oil as needed. Place the chicken pieces onto the warmed platter in the oven. When finished frying all of the chicken, drain most of the oil from the skillet, leaving a thin coating on the surface of the pan.
- Cook and stir the minced garlic in the skillet until fragrant, about 20 seconds. Pour in the chicken broth. Scrape and dissolve any brown bits from the bottom of the skillet. Stir in the lemon slices and bring the mixture to a boil.
- Let cook, stirring occasionally., until the sauce is reduced and slightly thickened, about 5 minutes more. Drop the butter into the skillet and swirl it into the sauce by tilting the skillet until the butter is melted and incorporated. Put the chicken back into the pan for a minute then remove from the heat. Add the parsley and serve.
LEMON-CHICKEN PICCATA RECIPE
Bring together crispy chicken, fresh lemon juice & capers in this Lemon-Chicken Piccata Recipe. Serve a Lemon-Chicken Piccata Recipe any night of the week.
Provided by My Food and Family
Categories Herbs
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cut half of 1 lemon into 4 thin slices; squeeze juice from remaining 2-1/2 lemons. Coat chicken with mayo, then cracker crumbs.
- Heat oil in large skillet on medium-high heat. Add chicken; cook 5 min. Turn; cook on medium heat 5 min. or until chicken is golden brown on both sides and done (165ºF). Transfer chicken to platter; sprinkle with parsley. Cover to keep warm. Carefully wipe any crumbs from skillet with paper towel.
- Add lemon juice and broth to skillet; cook on medium-high heat 6 to 8 min. or until slightly reduced, stirring occasionally. Add butter, lemon slices and capers; cook and stir on low heat 3 to 4 min. or until butter is melted and lemons are heated through. Serve over chicken.
Nutrition Facts : Calories 330, Fat 22 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 20 g
LEMON CHICKEN PICCATA
I love Lemon Piccata recipes. This one is made with Chicken but you can substitute Veal and works great. The original recipe came from the back of the Meyers Lemon Juice bottle that you get from William Sonoma.
Provided by Gone Fishin
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a shallow bowl put the flour, salt and pepper and dredge your chicken, shaking off excess.
- In a large fry pan over a medium high heat, place 2 Tbs. of oil and heat until almost smoking. add the Chicken and cook until browned and opaque throughout, about 8-9 minutes total. Place chicken on a warm platter and cover while you make the sauce.
- In the same pan over a medium high heat, warm the remaining 1 Tbs. of oil . Add the shallots and sauté until soft and translucent, 1-2 minutes. Add the wine and reduce to about half. Use a wooden spoon and scrape the bottom of pan to loosen the brown bits. Add the lemon juice, stock and capers and cook until thickened, about 5 minutes. Whisk in the sage, butter and parsley. Spoon the sauce over the chicken and serve.
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
More about "lemony chicken piccata for two recipes"
CREAMY LEMON CHICKEN PICCATA (30 MINUTE MEAL) - THE CHUNKY CHEF
From thechunkychef.com
WALNUT CRUSTED LEMON CHICKEN PICCATA – TWO SISTERS RECIPE …
From twosistersrecipes.net
LEMON CHICKEN PICCATA - SIMPLE JOY
From simplejoy.com
ONE-PAN 20-MINUTE LEMON CHICKEN PICCATA RECIPE
From percolatekitchen.com
CLASSIC CHICKEN PICCATA RECIPE | RECIPES STUDIO
From recipesstudio.com
10 BEST LEMON CHICKEN PICCATA WITH CAPERS RECIPES | YUMMLY
From yummly.com
EASY LEMON CHICKEN PICCATA - DAMN DELICIOUS
From damndelicious.net
30 MINUTE CHICKEN PICCATA FOR TWO - THE BEADER CHEF
From thebeaderchef.com
CREAMY LEMON CHICKEN PICCATA | THE RECIPE CRITIC
From therecipecritic.com
LEMONY CHICKEN PICCATA RECIPE | THE FRAYED APRON
From thefrayedapron.com
CLASSIC CHICKEN PICCATA – WORLDRECIPES
From worldsrecipes.net
LEMON CHICKEN PICCATA: THE SECRET IS THE FLOUR! - LA …
From lacucinaitaliana.com
CREAMY LEMON PARMESAN CHICKEN - CAFE DELITES
From cafedelites.com
EASY LEMON CHICKEN PICCATA - ALLY'S COOKING
From allyscooking.com
A CLASSIC: LEMONY CHICKEN PICCATA - SIMMER + SAUCE
From simmerandsauce.com
CHICKEN PICCATA WITH LEMON SAUCE RECIPE - PIP AND EBBY
From pipandebby.com
15-MINUTE LEMON CHICKEN PICCATA – A SIMPLE PALATE
From asimplepalate.com
CREAMY LEMON CHICKEN PICCATA - AHEAD OF THYME
From aheadofthyme.com
BEST CHICKEN PICCATA RECIPE - LEMON BLOSSOMS
From lemonblossoms.com
CHICKEN PICCATA WITH LEMON AND PARSLEY RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHICKEN PICCATA FOR TWO | OREGONIAN RECIPES
From recipes.oregonlive.com
HOW TO MAKE CHICKEN PICCATA TWO WAYS - DELISH
From delish.com
MAMA BAILEY’S LEMONY CHICKEN PICCATA RECIPE - 2 DADS WITH …
From 2dadswithbaggage.com
LEMON CHICKEN PICCATA [VIDEO] - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
LEMONY CHICKEN PICCATA | DRIZZLE AND DIP
From drizzleanddip.com
CREAMY LEMON PICCATA WITH CHICKEN - LINGER
From lingeralittle.com
CHICKEN PICCATA FOR TWO RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
10 BEST LEMON CHICKEN PICCATA WITH CAPERS RECIPES - YUMMLY
From yummly.com
HOW TO MAKE EASY LEMON AND CAPER CHICKEN PICCATA - DAYS OF JAY
From daysofjay.com
CHICKEN PICCATA IS SAUCY, SPEEDY AND WORKS WITH A MUSHROOM SWAP
From theday.com
CREAMY LEMON CHICKEN PICCATA - CREME DE LA CRUMB
From lecremedelacrumb.com
PAN-SEARED LEMON CHICKEN PICCATA IN A CREAMY SAUCE IS WORTH …
From ketodietrule.com
LEMON CHICKEN PICCATA - GARNISH & GLAZE
From garnishandglaze.com
CREAMY LEMON CHICKEN PICCATA - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
LEMON CHICKEN PICCATA (AND HOW TO BUTTERFLY CHICKEN BREAST)
From curiouscuisiniere.com
LEMON CHICKEN PICCATA {WHOLE30 & EASY} - FEELGOODFOODIE
From feelgoodfoodie.net
SALMON PICCATA: QUICK AND EASY RECIPE (TRY IT!) | ALICES KITCHEN
From alices.kitchen
CHICKEN PICCATA RECIPE – AN ITALIAN INSPIRED DISH MADE EASY!
From icookfortwo.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