Lightchickenpiccatawithlinguine Recipes

LIGHT CHICKEN PICCATA

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.

CHICKEN PICCATA WITH ANGEL HAIR PASTA

Steps:

• Whisk together flour, black pepper, and paprika in a shallow dish. Dredge the chicken pieces in the flour mixture, coating evenly; set aside. Heat olive oil in a large skillet over medium-high heat; stir and cook the garlic until light brown, about 1 minute. Remove the garlic from the skillet and set aside.
• Place 2 tablespoons of butter into the skillet with the olive oil. Cook the chicken pieces in the oil and butter over medium-high heat until brown, about 5 minutes per side. Remove the chicken from the pan and set aside.
• Pour the wine into the hot skillet and bring to a boil over high heat, scraping the browned pieces from the bottom and sides of the pan. Boil the wine until it is reduced by half, about 5 minutes. Whisk in the chicken broth, reserved garlic, lemon juice and capers. Cook for 5 minutes over medium-high heat. Stir in the remaining 2 tablespoons butter and parsley. Return the chicken pieces to the skillet and continue cooking over medium heat until the sauce thickens, about 15 minutes.
• Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well.
• Remove the chicken pieces to a serving dish and drizzle with a few tablespoons of the sauce and capers. Place the cooked angel hair pasta into the skillet with the remaining piccata sauce and toss to coat.

LOVERS' CHICKEN (A TAKE ON CHICKEN PICCATA)

Steps:

• Beat the eggs together in a shallow dish. Put the breadcrumbs into a separate shallow dish.
• If necessary, trim the chicken breasts and butterfly them if they are very thick.
• Heat 2 tablespoons of the oil in a deep nonstick skillet over medium heat. Dip the chicken cutlets in the eggs and then in the breadcrumbs, making sure they are fully coated.
• When the oil is hot, cook the chicken pieces just until they are golden brown, 2 to 3 minutes per side, adding the remaining 1 tablespoon oil as needed. You do not want to cook the chicken all the way through at this point, just create a nice crust on the outside. Once the chicken cutlets are browned, place them on a plate and set aside.
• Put the butter in the same skillet you cooked the chicken in and melt over medium-low heat (do not clean the pan first). When the butter melts, add the shallots, garlic and some black pepper and cook until they soften and get slightly translucent, about 5 minutes. Pour in the wine and simmer for 1 minute. Return the chicken and any juices to the skillet with the shallot mixture.
• Put 1 1/2 cups hot water in a liquid measuring cup and stir in the chicken bouillon until dissolved. Pour the bouillon over the chicken, then add the lemon juice. Sprinkle with half of the parsley and 1/2 teaspoon black pepper.
• Cover the pan and let the chicken simmer on medium-low heat for about 45 minutes to 1 hour. You want the chicken to stew in the liquid until it breaks apart easily with a fork--no knives needed!
• Remove the lid and simmer the liquid until it thickened and reduced by about half, 20 to 30 minutes. Taste the sauce and season with salt and black pepper if necessary. Sprinkle with the remaining parsley and serve.

LIGHT CHICKEN PICCATA WITH LINGUINE

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.

LIGHTENED-UP CHICKEN PICCATA

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.

CHICKEN CACCIATORE LINGUINE

Steps:

• Cut each chicken breast into 3 to 4 large chunks or strips.
• Heat oil in a large pot over medium heat. Add chicken and brown for 2 to 3 minutes. Add onion and garlic and brown for 1 to 2 minutes more.
• Meanwhile, combine undrained tomatoes, tomato paste, 1/2 cup wine, mushrooms, parsley, sugar, salt, rosemary, thyme, oregano, and pepper in a medium bowl. Pour mixture over the chicken and bring to a boil. Reduce heat and simmer until chicken is cooked through and tender, 35 to 40 minutes, stirring in additional wine during cooking if needed.
• While the sauce is cooking, bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain and serve with hot sauce over top.

LIGHT & TASTY CHICKEN PICCATA

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.