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.
CHICKEN PICCATA
Easy for a weeknight but fancy enough for company, this classic Italian dish has proved a favorite year after year. The recipe uses half as much oil as traditional versions. The sauce picks up every bit of the delicious browned bits left in the pan and is just the right amount of lemony. The dish is versatile enough to go with many sides, such as whole-grain angel hair pasta, roasted vegetables, mashed potatoes, or whole-wheat couscous.
Provided by Julianna Grimes
Time 31m
Yield Serves 4
Number Of Ingredients 13
Steps:
- Place each chicken 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 1 teaspoon flour in a small bowl, and place remaining flour in a shallow dish. Sprinkle both sides of chicken evenly with salt and pepper. Dredge chicken in flour in shallow dish; shake off excess.
- Melt 1 tablespoon butter in a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken to pan; sauté 4 minutes on each side or until done. Remove chicken from pan; keep warm.
- Heat remaining 1 tablespoon oil in pan; swirl to coat. Add shallots to pan; sauté 3 minutes, stirring frequently. Add garlic; sauté 1 minute, stirring constantly. Add wine; bring to a boil, scraping pan to loosen browned bits. Cook until liquid almost evaporates, stirring occasionally. Add 1/4 cup broth to reserved 1 teaspoon flour; stir until smooth. Add remaining 1/2 cup broth to pan; bring to a boil. Cook until reduced by half (about 5 minutes). Stir in flour mixture; cook 1 minute or until slightly thick, stirring frequently. Remove from heat; stir in remaining 1 1/2 tablespoons butter, juice, and capers. Place 1 chicken breast half on each of 4 plates; top each serving with about 2 tablespoons sauce. Sprinkle each serving with about 2 teaspoons parsley.
Nutrition Facts : Calories 365, Carbohydrate 9.3 g, Cholesterol 118 mg, Fat 16.3 g, Fiber 0.7 g, Protein 41.1 g, SaturatedFat 6.1 g, Sodium 574 mg
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
LIGHT & TASTY CHICKEN PICCATA
This recipe was taken from the Light & Tasty magazine and was a huge hit with the entire family. It is fabulous!
Provided by jonesies
Categories Chicken Breast
Time 30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Flatten chicken to 1/4 inch thickness. In a shallow dish, combine the egg substitute, 2 tablespoons broth, 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 half of the chicken breasts in 1 1/2 teaspoons oil for 3-5 minutes on each side or until juices run clear. Remove chicken and keep warm. Drain drippings. Repeat with remaining chicken and oil. Remove chicken and keep warm.
- In the same pan, melt butter. Add the remaining broth and lemon juice. Bring to a boil. Boil, uncovered, until reduced by a fourth. Drizzle over chicken.
Nutrition Facts : Calories 245.2, Fat 8.5, SaturatedFat 3.7, Cholesterol 81.7, Sodium 404.6, Carbohydrate 7.7, Fiber 0.3, Sugar 0.5, Protein 32.8
LIGHT CHICKEN PICCATA
A nice, healthy version of chicken piccata. Very light dish. My boyfriend requests it at least once a week!
Provided by KBJORNSTAD
Categories World Cuisine Recipes European Italian
Time 3h15m
Yield 4
Number Of Ingredients 13
Steps:
- Coat chicken with yogurt, cover, and refrigerate at least 2 hours, preferably overnight.
- Rinse chicken, and pat dry with paper towels.
- In a bowl, stir together flour, paprika, salt, and pepper.
- Heat oil, margarine, and 1 1/2 tablespoons lemon juice in skillet over medium heat. Dredge chicken in flour mixture. Place chicken in skillet; cook, turning to brown both sides, about 15 minutes. Remove chicken to a plate, and keep warm.
- Pour vermouth into skillet, and scrape brown bits with a wooden spoon. Stir in garlic, 1/4 cup lemon juice, water, and capers. Cook until reduced by half.
- Return chicken to the pan, and simmer 3 minutes.
Nutrition Facts : Calories 370.1 calories, Carbohydrate 28.2 g, Cholesterol 71.8 mg, Fat 6.9 g, Fiber 0.9 g, Protein 32.3 g, SaturatedFat 1.6 g, Sodium 261 mg, Sugar 9.6 g
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.
LIGHTENED-UP CHICKEN PICCATA
Piccata is a classic preparation for chicken, but can be heavy on your diet as it's a butter and wine-based sauce. This lighter version saves you calories by adding the zip of white wine with a tiny bit of vinegar to finish (as opposed to a cup or more simmered down), and getting the most of 1 tablespoon of butter by swirling it into the sauce at the end.
Provided by Food Network Kitchen
Categories main-dish
Time 37m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Season the chicken with salt and pepper and sprinkle with 1 tablespoon flour.
- Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat until very hot; cook the cutlets until opaque throughout, 1 to 2 minutes per side. Transfer the cutlets to a plate. (Reserve the skillet.) Reduce the heat under the skillet to medium.
- Add the remaining teaspoon oil and garlic to the same skillet; cook until fragrant, about 1 minute. Whisk together the broth, lemon juice and 1 teaspoon flour, and add to the pan. Simmer sauce until reduced and thickened, 2 to 3 minutes. Stir in the vinegar, parsley and capers. Swirl in the butter until sauce is shiny and slightly thickened.
- Serve chicken with the sauce. Toss the arugula and freshly grated lemon zest with a light drizzle of olive oil; season to taste with salt and pepper, scatter over chicken. Serve with pasta or potatoes as desired.
Nutrition Facts : Sugar 0 grams, Protein 25 grams, Carbohydrate 4 grams, Sodium 326 milligrams, Cholesterol 80 milligrams, SaturatedFat 3 grams, Fat 9.5 grams, Calories 207
LIGHT CHICKEN PICCATA WITH LINGUINE
This is modified from an old magazine recipe. We've been making this version for years. We prefer the lighter sauce now and often I double the sauce ingredients to make more.
Provided by PanNan
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place each chicken breast half in a large zip bag, one at a time.
- Flatten to 1/4 inch thickness using a meat mallet or a rolling pin.
- Remove from the bag, set aside and repeat with the remaining chicken breast halves.
- Combine flour, salt and pepper; dredge chicken in flour mixture.
- Heat 1 tsp butter and oil in a large skillet over medium-high heat.
- Add chicken; cook 3 minutes on each side or until golden brown.
- Add 3/4 cup wine, 2 tbsp lemon juice and capers to pan with chicken, scraping up brown bits and cook 2 minutes.
- Remove chicken from pan and keep warm.
- Stir in 3/4 cup wine, 2 tbsp lemon juice and cook until reduced to about 1/2 cup (about 5 minutes).
- Stir in 1 tsp butter.
- Return chicken to pan and place 1/4 of the chopped parsley on top of each chicken breast half.
- Divide the pasta into 4 pasta bowls.
- Place a chicken breast half on top of each drizzle about 2 tbsp sauce over each.
Nutrition Facts : Calories 475.5, Fat 7, SaturatedFat 2.2, Cholesterol 77.6, Sodium 433.4, Carbohydrate 52.6, Fiber 2.5, Sugar 2.9, Protein 32.8
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 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
CREAMY CHICKEN PICCATA RECIPE BY TASTY
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
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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