Quick Chicken Piccata Recipes

EASY CHICKEN PICCATA

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.

QUICK CHICKEN PICCATA

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.

QUICK CHICKEN PICCATA

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.

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 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.

PICCATA CHICKEN

Steps:

• Place 1 chicken breast between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Repeat with remaining chicken breasts.
• In shallow bowl, mix flour, salt and pepper. Coat chicken breasts with flour mixture. In 10-inch skillet, heat oil over medium-high heat until hot. Add chicken; cook 3 to 5 minutes on each side or until golden brown on outside and no longer pink in center.
• Remove chicken from skillet; cover to keep warm. Add broth, Worcestershire sauce and marjoram to skillet; cook and stir 1 to 2 minutes or until hot. Stir in lemon juice and parsley. Serve over chicken.

HOME-STYLE CHICKEN PICCATA

Steps:

• Whisk flour, garlic powder, and paprika together in a bowl. Beat egg in a separate bowl. Melt butter in a skillet over medium heat.
• Dip chicken in egg until coated. Dredge chicken through flour mixture until evenly coated, shaking off excess.
• Fry chicken in the melted butter until browned, 2 to 3 minutes per side. Add chicken broth to skillet, cover, and cook until chicken is not longer pink in the center, about 20 minutes. Squeeze lemon over chicken.

EASY CHICKEN PICCATA

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.

CHEF JOHN'S QUICK CHICKEN PICCATA

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

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!

CREAMY CHICKEN PICCATA RECIPE BY TASTY

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!