Simple Chicken Piccata Recipes

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CHICKEN PICCATA



Chicken Piccata image

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

2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped

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.

CHICKEN PICCATA



Chicken Piccata image

This easy chicken piccata recipe is ready in under 30 minutes! Chicken breast cutlets are dredged in flour, browned, and served with a sauce of butter, lemon juice, capers, and stock or wine.

Provided by Elise Bauer

Categories     Dinner     1-Pot     Budget     Quick and Easy     Restaurant Favorite     Chicken     Chicken Breast

Time 27m

Yield 4

Number Of Ingredients 11

2-4 boneless, skinless chicken breast halves (1 1/2 pound total), or 4-8 chicken cutlets
1/2 cup flour
1/4 teaspoon salt
Pinch ground black pepper
3 tablespoons grated Parmesan cheese
4 tablespoons extra virgin olive oil
4 tablespoons butter
1/2 cup chicken stock or dry white wine (such as a Sauvignon Blanc)
2 tablespoons fresh lemon juice
1/4 cup brined capers
2 tablespoons fresh chopped parsley

Steps:

  • Prepare the chicken cutlets: To make chicken cutlets, slice the chicken breast halves horizontally, butterflying them open. If the breast pieces you are working with are large, you may want to cut them each into two pieces. If the pieces are still thick after butterflying, put them between two pieces of plastic wrap and pound them with a meat hammer to 1/4-inch thickness.
  • Dredge the cutlets: Mix together the flour, salt, pepper, and grated Parmesan. Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture until well coated.
  • Brown the cutlets: Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat. Add half of the chicken pieces, do not crowd the pan. Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate. Cook the other breasts in the same manner, remove from pan. Place the breasts on a rack over a roasting pan and keep warm in a 225°F oven while you prepare the sauce.
  • Add the stock (or wine), lemon juice, and capers: Add the chicken stock (or white wine), lemon juice, and capers to the pan. Use a spatula to scrape up the browned bits. Reduce the sauce by half.
  • Whisk in the remaining butter: Whisk in the remaining 2 tablespoons of butter.
  • Serve immediately: Plate the chicken and serve with the sauce poured over the chicken. Sprinkle with parsley. Did you love the recipe? Leave us stars below!

Nutrition Facts : Calories 583 kcal, Carbohydrate 14 g, Cholesterol 179 mg, Fiber 1 g, Protein 56 g, SaturatedFat 12 g, Sodium 698 mg, Sugar 0 g, Fat 33 g, ServingSize Serves 4, UnsaturatedFat 0 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

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.

THE BEST CHICKEN PICCATA



The Best Chicken Piccata image

We love this recipe because the chicken breasts, which can often be dry and tasteless, come out so moist and tender. What's our secret? Seasoning the chicken with salt and pepper 1 hour before cooking ensures that they stay juicy. First the salt draws some moisture from the meat, but then the meat re-absorbs the salty liquid, leading to perfectly seasoned cutlets. And that bright lemony butter sauce? There is enough to serve with the chicken plus a side of pasta or crusty bread.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 10

2 large boneless skinless chicken breasts (about 8 ounces each)
Kosher salt and freshly ground black pepper
1 large lemon
1/4 cup all-purpose flour
1 tablespoon olive oil
6 tablespoons unsalted butter
5 large cloves garlic, thinly sliced
1/2 cup dry white wine
1/4 cup brined capers, drained
1/4 cup flat-leaf parsley leaves, roughly chopped

Steps:

  • Set a wire rack inside a rimmed baking sheet. Cut two 12-inch sheets of plastic wrap.
  • Cut the chicken breasts in half lengthwise, making 4 roughly equal pieces; they should look like large chicken tenders. Place one sheet of plastic on a clean cutting board. Put a chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4-inch thick and 6 to 8 inches long. Transfer to the wire rack. Repeat with the remaining chicken, one piece at a time. Liberally sprinkle with salt and pepper. Refrigerate the chicken cutlets uncovered for 1 hour.
  • Remove the zest from half of the lemon in wide strips with a vegetable peeler, leaving the bitter white pith behind. Halve and juice the whole lemon.
  • Put the flour in a shallow bowl or plate. Dredge the chicken in the flour, shaking off any excess. Heat the oil in a large nonstick skillet over medium-high heat until very hot, about 1 minute. Add 1 tablespoon of the butter and melt. Working in 2 batches, cook the cutlets, adding another tablespoon of butter to the skillet between batches, until golden brown, about 2 minutes per side (it's ok if the chicken is not completely cooked through, it will finish cooking in the sauce). Transfer the cutlets to a plate.
  • Reduce the heat to medium. Add the garlic and 1 tablespoon of the butter to the skillet and cook until the garlic is tender and fragrant, about 1 minute. Add the wine and cook until almost completely evaporated, about 4 minutes. Add the capers, lemon zest, 2 tablespoons of the lemon juice, 1/4 cup water and the cutlets with any accumulated juices and bring to a boil. Add the remaining 3 tablespoons butter. Turn the chicken to coat in the sauce and cook until the butter melts and the sauce thickens slightly. Garnish with chopped parsley.

CHICKEN PICCATA



Chicken Piccata image

For dinner tonight, try Ina Garten's classic Chicken Piccata recipe, from Barefoot Contessa on Food Network; don't forget the velvety lemon butter sauce.

Provided by Ina Garten

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 12

2 split (1 whole) boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
1 extra-large egg
1/2 tablespoon water
3/4 cup seasoned dry bread crumbs
Good olive oil
3 tablespoons unsalted butter, room temperature, divided
1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
1/2 cup dry white wine
Sliced lemon, for serving
Chopped fresh parsley leaves, for serving

Steps:

  • Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
  • Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.
  • Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.
  • Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.
  • For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.

EASY CHICKEN PICCATA



Easy Chicken Piccata image

This dish is so light and delicious! Very easy to prepare. It good served with steamed Asparagus,good crusty bread, and a glass of chilled white wine.

Provided by Little Bee

Categories     Pork

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb chicken cutlet
1/4 cup all-purpose flour
4 tablespoons butter, divided
2 cloves garlic, finely chopped
1/2 cup dry white wine
2 -3 tablespoons lemon juice
1 chicken bouillon cube
2 tablespoons capers
3 tablespoons fresh parsley, chopped
grated parmesan cheese

Steps:

  • Coat chicken cutlets with flour.
  • Cook Angel Hair pasta according to package directions and drain.
  • Melt 2 tablespoons butter in large skillet.
  • Add chicken; cook, turning halfway through, for 5 minutes (on each side) or until lightly browned and tender.
  • Remove to platter; keep warm.
  • Add remaining butter to skillet; stir in garlic, wine, lemon juice and bouillon.
  • Bring to a boil; cook for 3 to 5 minutes or until sauce is slightly thickened.
  • Stir in capers.
  • Place chicken on top of Angle Hair and spoon sauce over chicken.
  • Sprinkle with parsley and grated parmesan cheese,.

Nutrition Facts : Calories 288.3, Fat 13.2, SaturatedFat 7.7, Cholesterol 96.5, Sodium 472.4, Carbohydrate 8.5, Fiber 0.5, Sugar 0.7, Protein 27.6

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.

OVEN-BAKED CHICKEN PICCATA



Oven-Baked Chicken Piccata image

This entire dish bakes in a cast iron skillet. I use cantanzaro herbs from the Savory Spice Shop®, you can use Italian seasoning but it will have a little different taste. Feel free to serve this on top of angel hair pasta if desired.

Provided by thedailygourmet

Categories     Main Dish Recipes     Chicken     Chicken Piccata Recipes

Time 40m

Yield 4

Number Of Ingredients 12

¼ cup butter
½ cup all-purpose flour
¼ cup grated Parmesan cheese
1 teaspoon cantanzaro herbs (such as Savory Spice Shop®)
1 teaspoon garlic salt, divided
1 pound boneless, skinless chicken breasts, sliced horizontally
½ teaspoon black pepper
½ cup chicken bone broth
¼ cup lemon juice, or to taste
2 tablespoons capers
¼ cup dry white wine, such as Pinot Grigio
1 lemon, sliced

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Add butter to a large cast iron skillet and place into the oven to allow butter to melt - careful not to burn the butter.
  • In a shallow dish combine flour, Parmesan cheese, cantanzaro herbs, and 1/2 teaspoon garlic salt. Mix to combine.
  • Season chicken with remaining 1/2 teaspoon garlic salt and black pepper. Dredge in the flour mixture to coat evenly.
  • Carefully remove the skillet from the oven using oven mitts and mix bone broth and lemon juice into the melted butter. Place the flour-seasoned chicken breasts in the skillet and sprinkle with capers. Spoon some of the melted mutter mixture over the chicken.
  • Return skillet to the oven and bake until chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. If the skillet liquid evaporates too quickly, add additional bone broth and lemon juice.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Carefully pour wine into the bottom of the skillet. Broil chicken until lightly browned on top. Spoon the sauce over the chicken. Garnish with lemon slices.

Nutrition Facts : Calories 333.5 calories, Carbohydrate 17.8 g, Cholesterol 100.3 mg, Fat 16 g, Fiber 2.2 g, Protein 28 g, SaturatedFat 9 g, Sodium 942.6 mg, Sugar 0.8 g

MY BEST CHICKEN PICCATA



My Best Chicken Piccata image

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

1 cup all-purpose flour
1 teaspoon salt
½ teaspoon ground black pepper
4 skinless, boneless chicken breast halves - trimmed and cut in half crosswise
½ cup butter
¾ cup dry white wine
1 lemon, juiced
1 teaspoon capers
1 lemon, sliced
2 teaspoons chopped fresh parsley

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

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

SIMPLE CHICKEN PICCATA



Simple Chicken Piccata image

This chicken Piccata dish takes only minutes to cook, so make sure to have all the necessary elements organized, and prepare the chicken at the last moment.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 8

2 6- to 8-ounce boneless, skinless chicken breast halves, cut in half lengthwise, pounded until thin and even
Coarse salt
Ground white pepper
1/4 cup finely ground all-purpose flour, preferably Wondra
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
2 tablespoons white wine, or dry vermouth
1 lemon, half juiced (2 tablespoons), half thinly sliced, crosswise

Steps:

  • Season the chicken on both sides with salt and white pepper. Lightly coat in flour. Shake off excess.
  • Heat a large skillet over medium-high heat. Add the olive oil and butter, swirl them around the pan, and add the chicken. Turn the heat to high and saute the chicken 2 minutes per side. Pour in the wine, swirl it around the pan for 20 seconds, and turn over the chicken. Add the lemon juice and slices, swirl them around in the pan, and turn off the heat. Serve immediately with a small sprinkling of salt and white pepper.

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

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

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From wellplated.com


CHICKEN PICCATA RECIPE - READY IN 20 MINUTES! - MOM ON TIMEOUT
2020-10-04 Remove chicken and add the rest of the ingredients (chicken broth, white wine, capers, lemon juice, lemon zest, Dijon mustard, and cornstarch) to the skillet, whisking to combine. Simmer for just a few minutes until the sauce thickens slightly. Add the chicken back to the skillet and spoon sauce over top the chicken.
From momontimeout.com


EASY CHICKEN PICCATA - MANITOBA CHICKEN
Add the chicken and cook, turning once, until the chicken is well browned and internal temperature reaches 165F (74C) , about 5 minutes on each side. Transfer chicken to serving platter and cover to keep warm. Add the remaining 1 Tbsp oil to skillet. Add the shallots and the garlic and stir cook until garlic is fragrant, about 30 seconds (take ...
From manitobachicken.ca


CHICKEN PICCATA - CAFE DELITES
2020-12-09 Instructions. In a shallow bowl, combine the flour and parmesan cheese. Season the chicken with salt and pepper; dredge in the flour mixture; shake off excess and set aside. In a large pan or skillet heat 1 tablespoon of butter and 1 tablespoon of oil over medium-high heat.
From cafedelites.com


CHICKEN PICCATA - ONCE UPON A CHEF
Instructions. Preheat the oven to 350°F. Line a baking sheet with aluminum foil. Using a very sharp knife, slice each chicken breast in half horizontally. One at a time, place the chicken breasts in a large sealable plastic bag and, using a meat mallet or rolling pin, pound them to an even ¼-inch thickness.
From onceuponachef.com


THE BEST CHICKEN PICCATA (SO EASY!) - FOODIECRUSH.COM
Transfer to a platter or sheet pan and cover with foil. Continue with the remaining chicken. Reduce the heat to medium and add the chicken broth or wine (or 1/2 cup of both) the lemon juice, sliced lemons, and the capers, scraping up the browned bits …
From foodiecrush.com


A SAUCY CHICKEN PICCATA RECIPE THAT CAN BE MADE WITH MUSHROOMS, …
7 hours ago Step 3. Fry until deep golden on the bottom, about 3 minutes; flip and fry on the other side until deep golden brown, about 3 minutes. (The chicken should register 160 degrees on an instant-read ...
From washingtonpost.com


EASY CHICKEN PICCATA RECIPE - PEG'S HOME COOKING
2021-06-29 Measure the ingredients before you start and you can have this delicious chicken piccata on the table in less than 15 minutes. Serve with a savory rice and quick microwave asparagus for a fast and easy meal. Easy Chicken Piccata Recipe 4 chicken breast cutlets (about 1-1/2 pounds) 1 Tablespoon all-purpose flour 1/2 teaspoon onion powder
From pegshomecooking.com


EASY CHICKEN PICCATA RECIPE - FLAVOR THE MOMENTS
2022-03-27 Prepare the chicken piccata. Season the chicken well with salt and pepper. Place the flour on a plate and dredge the chicken lightly in the flour to coat, shaking off any excess. 1/4 cup all purpose flour. Heat the olive oil in a large skillet over medium high heat.
From flavorthemoments.com


CHICKEN PICCATA RECIPE – HOW TO MAKE IT IN 8 SIMPLE STEPS
2022-03-22 Let the sauce simmer for 10 to 15 minutes, turning the heat to medium-low, to reduce in volume by approximately half. When the sauce is thick, remove it from the heat and add the butter, cut into small pieces. Stir the sauce until the butter is melted. Add the cream and return the sauce to the heat.
From homestratosphere.com


EASY CHICKEN PICCATA RECIPE [VIDEO] - DINNER, THEN DESSERT
2022-02-15 Add 2 tablespoons butter to a large skillet on medium heat and cook chicken for 5-6 minutes on each side until browned and cooked through. Remove chicken from the pan and add to plate tented with foil. To the pan add garlic and white wine. Stir to combine then reduce by half, about 3-4 minutes.
From dinnerthendessert.com


CREAMY CHICKEN PICCATA - DAMN DELICIOUS
2020-03-03 Reduce heat to medium low. Whisk in remaining 1 1/2 tablespoons flour until lightly browned, about 1 minute. Gradually whisk in chicken stock, wine and lemon juice. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and …
From damndelicious.net


CHICKEN PICCATA RECIPE
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper. Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper. Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1 ...
From blog.ksvadl.com


CHICKEN PICCATA - AMANDA'S COOKIN' - CHICKEN & POULTRY
2021-10-14 Remove from skillet and rest on a plate nearby. To the skillet add the garlic. Stir for 30 seconds to a minute. Add in white wine or chicken stock and reduce by half, about 5 minutes. Add lemon juice and capers. Stir. Add the chicken breasts back to the skillet and top with lemon slices, more capers, and fresh parsley.
From amandascookin.com


CRISPY CHICKEN PICCATA IN 30 MINUTES | EASY DINNER IDEAS
2021-04-20 Step 2: Season both sides of chicken breasts with garlic salt and pepper. Place bread crumbs on a plate and coat the chicken breast with breadcrumbs on both sides. Step 3: Heat the olive oil and butter in a large frying pan over medium-high heat. Once hot, add in the breaded chicken breast and cook for 3 minutes.
From easydinnerideas.com


10 BEST CHICKEN PICCATA RECIPES | YUMMLY
2022-04-28 salt, boneless chicken breasts, chicken broth, heavy cream, wild mushrooms and 10 more Slow Cooker Chicken Piccata RebeccaSchmidt95228 salt, fresh lemon juice, capers, chicken broth, unsalted butter and 4 more
From yummly.com


EASY CHICKEN PICCATA RECIPE (PLUS VIDEO) - IMMACULATE BITES
2022-01-17 Cook the Chicken. Mix the Seasonings – Whisk together flour, Italian seasoning, onion powder, and garlic powder in a medium shallow bowl. Prepare the Chicken – Pat the chicken dry and season with salt and pepper to taste. Dredge the chicken in the flour mixture, shake off any excess, and set aside.
From africanbites.com


20-MINUTE CHICKEN PICCATA (+ VIDEO) - FAMILY FOOD ON THE TABLE
Cook the chicken for 3 minutes per side, until well browned and cooked through. Remove from pan and keep warm. Add white wine, lemon juice, capers and garlic to the pan. Scrape pan to loosen browned bits. Cook for 2 minutes. Sprinkle with salt and pepper. Serve chicken over pasta and top with the sauce.
From familyfoodonthetable.com


EASY CHICKEN PICCATA • SALT & LAVENDER
2022-02-16 Sprinkle them with salt & pepper, then dredge them in the flour. Brown for 4-5 min/side. Remove them from the pan and add the chicken broth, lemon juice, butter, and capers, scraping up the brown bits. Stir in the cream. Return the chicken to the pan, and simmer until the sauce has reduced and the chicken is cooked through.
From saltandlavender.com


EASY CHICKEN PICCATA RECIPE - FOX AND BRIAR
2020-11-10 In a large skillet over medium heat, melt 1 tablespoons of butter with 1 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3-4 minutes, without moving the chicken. When chicken is browned, flip and cook other side for 3 -4 minutes or until cooked through. Remove chicken and transfer to plate.
From foxandbriar.com


EASY CHICKEN PICCATA - LIFE IS BUT A DISH
2022-01-31 Instructions. In a medium size bowl add the flour, salt, pepper, garlic powder and parmesan cheese and stir to combine well. Dredge chicken on both sides in the flour mixture and tap off any excess. Repeat with remaining chicken pieces and set aside. Preheat a large skillet over medium/high heat for 2-3 minutes.
From lifeisbutadish.com


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