Quick And Easy Chicken Piccata Recipes

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EASY CHICKEN PICCATA



Easy Chicken Piccata image

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

4 boneless skinless chicken breast halves (6 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup all-purpose flour
3 tablespoons olive oil
1 cup chicken stock
3 to 4 tablespoons capers, drained
2 to 3 tablespoons lemon juice
3 tablespoons butter

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.

QUICK CHICKEN PICCATA



Quick Chicken Piccata image

These quick and easy pan-fried chicken breasts are topped with a simple pan sauce made with capers, butter, white wine, and lemon juice.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 4

Number Of Ingredients 11

4 skinless, boneless chicken breast halves
cayenne pepper, or to taste
salt and ground black pepper to taste
all-purpose flour for dredging
2 tablespoons olive oil
1 tablespoon capers, drained
½ cup white wine
¼ cup fresh lemon juice
¼ cup water
3 tablespoons cold unsalted butter, cut in 1/4-inch slices
2 tablespoons fresh Italian parsley, chopped

Steps:

  • Place chicken breasts between 2 layers of plastic wrap and pound to about 1/2-inch thick.
  • Season both sides of chicken breasts with cayenne, salt, and black pepper; dredge lightly in flour and shake off any excess.
  • Heat olive oil in a skillet over medium-high heat. Place chicken in the pan, reduce heat to medium, and cook until browned and cooked through, about 5 minutes per side; remove to a plate.
  • Cook capers in reserved oil, smashing them lightly to release brine, until warmed though, about 30 seconds.
  • Pour white wine into skillet. Scrape any browned bits from the bottom of the pan with a wooden spoon. Cook until reduced by half, about 2 minutes.
  • Stir lemon juice, water, and butter into the reduced wine mixture; cook and stir continuously to form a thick sauce, about 2 minutes. Reduce heat to low and stir parsley through the sauce.
  • Return chicken breasts to the pan cook until heated through, 1 to 2 minutes. Serve with sauce spooned over the top.

Nutrition Facts : Calories 320.6 calories, Carbohydrate 8.4 g, Cholesterol 87.5 mg, Fat 18.2 g, Fiber 0.4 g, Protein 24.7 g, SaturatedFat 7.2 g, Sodium 223.6 mg, Sugar 0.7 g

EASY CHICKEN PICCATA



Easy Chicken Piccata image

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

2 large skinless, boneless chicken breasts
1 cup all-purpose flour
½ stick butter
salt and ground black pepper to taste
½ cup white wine
3 lemons, juiced
2 tablespoons drained capers
2 tablespoons chopped fresh parsley

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

QUICK CHICKEN PICCATA



Quick Chicken Piccata image

Quick chicken recipes make dinner a breeze. Laced with lemon and simmered in white wine, this stovetop entree is super easy and elegant. Almost any side-noodles, veggies or bread-tastes better next to this lovely chicken. -Cynthia Heil, Augusta, Georgia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)
1/4 cup butter, cubed
1/4 cup white wine or chicken broth
1 tablespoon lemon juice
Minced fresh parsley, optional

Steps:

  • In a shallow bowl, mix flour, salt and pepper. Pound chicken breasts with a meat mallet to 1/2-in. thickness. Dip chicken in flour mixture to coat both sides; shake off excess., In a large skillet, heat butter over medium heat. Brown chicken on both sides. Add wine; bring to a boil. Reduce heat; simmer, uncovered, until chicken is no longer pink, 12-15 minutes. Drizzle with lemon juice. If desired, sprinkle with parsley.

Nutrition Facts : Calories 265 calories, Fat 14g fat (8g saturated fat), Cholesterol 93mg cholesterol, Sodium 442mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein.

CHEF JOHN'S QUICK CHICKEN PICCATA



Chef John's Quick Chicken Piccata image

From the blog Foodwishes.com, these come from the Chef John repertoire. It's published on another site, but I'm moving it here to get the nutrition data. Chef John says, "These quick and easy pan-fried breasts are topped with a simple pan sauce made with capers, butter, white wine and lemon juice." We concur. Add some whole wheat pasta and asparagus on the side for a weeknight meal that feels very special. The recipe calls for 4 chicken breasts, however, we make two, but still make all the pan sauce. If you're going to do 4, I might increase the sauce.

Provided by OliveLover

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

4 chicken breast halves, skinless and boneless
1/4 teaspoon cayenne pepper (to taste)
1/4 teaspoon salt (to taste)
1/4 teaspoon black pepper (to taste)
1/4 cup all-purpose flour (for dredging, you might need more)
2 tablespoons olive oil
1 tablespoon capers, drained
1/2 cup white wine
1/4 cup fresh lemon juice
1/4 cup water (or chicken stock)
3 tablespoons unsalted butter, cold and cut in 1/4-inch slices
2 tablespoons fresh Italian parsley, chopped

Steps:

  • Place chicken breasts between 2 layers of plastic wrap and pound to about 1/2 inch thick. If you don't have a meat mallet, you can use a small frying pan.
  • Season both sides of chicken breasts with cayenne, salt and black pepper, to taste; dredge lightly with flour and shake off excess. Alternatively, the flour can be put in a tea strainer and shaken over each side of the chicken.
  • Heat olive oil in a skillet over medium-high heat. Place chicken in the pan, reduce heat to medium, and cook until browned and cooked through, about 5 minutes per side; remove to a plate.
  • Add the capers to the remaining oil in the pan, smashing them slightly to release brine, until warmed through, about 30 seconds.
  • Pour white wine into skillet. Scrape any browned bits from the bottom of the pan with a wooden spoon (or other appropriate tool). Cook until the wine is reduced by half, about 2 minutes.
  • Stir lemon juice, water (or stock), and butter in to the reduced wine mixture; cook and stir continuously to form a thick sauce, about 2 minutes. Reduce heat to low and stir parsley though the sauce.
  • Return chicken breasts to pan, cook until heated through, 1-2 minutes. Serve with sauce spooned over the top.

EASY CHICKEN PICCATA RECIPE BY TASTY



Easy Chicken Piccata Recipe by Tasty image

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

1 large, boneless, skinless chicken breast
salt, to taste
pepper, to taste
flour, as needed
3 tablespoons butter
½ cup chicken broth
1 lemon, Juiced
2 tablespoons caper

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

CREAMY CHICKEN PICCATA RECIPE BY TASTY



Creamy Chicken Piccata Recipe by Tasty image

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

2 boneless, skinless chicken breasts
salt, to taste
pepper, to taste
⅔ cup all-purpose flour
4 tablespoons olive oil
⅓ cup dry white wine
2 tablespoons unsalted butter
2 cloves garlic, chopped
2 tablespoons caper
3 tablespoons lemon juice
1 ½ cups chicken stock
⅓ cup heavy cream
2 tablespoons fresh flat-leaf parsley, chopped
8 oz angel hair pasta, cooked, for serving

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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