MY BEST CHICKEN PICCATA
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
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
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.
CHICKEN PICCATA WITH SUMMER VEGETABLE PASTA
Make and share this Chicken Piccata With Summer Vegetable Pasta recipe from Food.com.
Provided by Chris Reynolds
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Heat a large nonstick skillet over medium-high heat. Coat with cooking spray. Add bell pepper and onion; saute 8 minutes or until tender. Remove from pan and keep warm.
- Recoat pan with cooking spray. Add zucchini and yellow squash, saute 4 minutes or until crisp tender. Add tomatoes and garlic, saute 2 minutes more. Add squash mixture to onion mixture; keep warm.
- Cook pasta according to package directions, omitting salt and fat. Drain over a bowl, reserving 1/2 C cooking liquid. Add pasta and reserved cooking liquid to vegetable mixture; toss to combine. Add 1/2 C Parmesan cheese and basil; toss to combine. Keep warm.
- Sprinkle both sides of chicken with salt and 1/4 tsp pepper. Dredge chicken in flour, turning to coat. Shake off excess flour.
- Recoat the pan with cooking spray. Add olive oil to pan, swirling to coat. Add chicken and cook 4 minutes on each side or until done. Remove from pan and keep warm.
- Add broth, juice, and capers to pan, scraping pan to loosen browned bits. Bring to a boil; cook 3 minutes. Remove from heat. Add green onions, butter, and remaining 1/4 tsp black pepper; stir until butter melts.
- Arrange 1 C pasta mixture on each of 4 plates. Top each serving with 1 chicken breast half, 1/4 C sauce, and 1 tbsp remaining Parmesan.
Nutrition Facts : Calories 658, Fat 14.7, SaturatedFat 6.4, Cholesterol 122.8, Sodium 997.5, Carbohydrate 70.1, Fiber 6, Sugar 8.1, Protein 60.4
SUMMER CHICKEN PICCATA
This recipe is incredibly easy and quick to make. This is from Cuisine at Home (doubled from original recipe). To maximize the use from the lemons, slice thin slices for finishing and garnish from centers and ream the ends for juice.
Provided by SharleneW
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Gently pound cutlets to even thickness (somewhat less than 1/2 inch). Season with salt and pepper then dust with flour, shaking off excess flour.
- Add vegetable oil to sauté pan and heat over medium-high heat. Sauté cutlets 2-3 minutes on one side; flip the cutlets over and sauté the other side 1-2 minutes with the pan covered. (Cutlets should be a nice rich brown--just past golden brown). Transfer cutlets to a warm plate; pour off fat from the pan.
- Deglaze pan with wine and add minced garlic. Cook until garlic is slightly browned and liquid is nearly gone, about 2 minutes.
- Add broth, lemon juice, and capers. Return cutlets to pan and cook on each side 1 minute. Transfer cutlets to a warm plate.
- To finish sauce, spread a layer of lemon slices in bottom of pan as well as the butter. Stir gently until butter melts. To serve, pour sauce over cutlets and top with a lemon slice. Garnish with chopped fresh parsley if desired.
Nutrition Facts : Calories 323, Fat 25.8, SaturatedFat 9.2, Cholesterol 30.5, Sodium 149.5, Carbohydrate 16.4, Fiber 1, Sugar 1.2, Protein 3.4
THE BEST CHICKEN PICCATA
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
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.
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
More about "summer chicken piccata recipes"
CHICKEN PICCATA RECIPES | ALLRECIPES
From allrecipes.com
HEALTHY CHICKEN PICCATA - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
CREAMY LEMON CHICKEN PICCATA - AHEAD OF THYME
From aheadofthyme.com
CHICKEN PICCATA RECIPE | SOUTHERN LIVING
From southernliving.com
CHICKEN PICCATA WITH THIGHS RECIPE - THERESCIPES.INFO
From therecipes.info
45 SUMMER CHICKEN RECIPES THE WHOLE CROWD WILL LOVE
From southernliving.com
CHICKEN PICCATA RECIPE - A SIMPLE TWEAK
From asimpletweak.com
19 RECIPES INSPIRED BY CHICKEN PICCATA | TASTE OF HOME
From tasteofhome.com
A BETTER CHICKEN PICCATA | RECIPETIN EATS
From recipetineats.com
CHICKEN PICCATA - ONCE UPON A CHEF
From onceuponachef.com
HOW TO MAKE CHICKEN PICCATA | KITCHN
From thekitchn.com
LEMON CHICKEN PICCATA - GARNISH & GLAZE
From garnishandglaze.com
SUMMER SLOW COOKER CHICKEN PICCATA AND ZOODLES - THE INSPIRED …
From theinspiredhome.com
CHICKEN PICCATA WITH ARTICHOKES! – SUMMER'S BITES
From summersbites.com
CLASSIC CHICKEN PICCATA RECIPE | THE RECIPE CRITIC
From therecipecritic.com
CREAMY LEMON PARMESAN CHICKEN - CAFE DELITES
From cafedelites.com
CHICKEN PICCATA WITH SUMMER VEGETABLE PASTA RECIPE
From myrecipes.com
SKILLET CHICKEN PICCATA - THE BAKERMAMA
From thebakermama.com
10 BEST CHICKEN PICCATA RECIPES | YUMMLY
From yummly.com
CREAMY CHICKEN PICCATA - DAMN DELICIOUS
From damndelicious.net
CHICKEN PICCATA (EASY RECIPE) - INSANELY GOOD
From insanelygoodrecipes.com
BEST CHICKEN PICCATA RECIPE - LEMON BLOSSOMS
From lemonblossoms.com
CHICKEN PICCATA - AMANDA'S COOKIN' - CHICKEN & POULTRY
From amandascookin.com
CHICKEN PICCATA RECIPE VIDEO - NATASHASKITCHEN.COM
From natashaskitchen.com
CHICKEN PICCATA RECIPE - READY IN 20 MINUTES! - MOM ON TIMEOUT
From momontimeout.com
EASY CHICKEN PICCATA | OLIVE & MANGO
From oliveandmango.com
HEALTHY LEMON CHICKEN PICCATA RECIPE | WHOLESOME YUM
From wholesomeyum.com
100 SUMMER CHICKEN RECIPES YOU WON'T BE ABLE TO GET ENOUGH OF
From tasteofhome.com
CHICKEN PICCATA | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
EASY LEMON CHICKEN PICCATA - DAMN DELICIOUS
From damndelicious.net
CHICKEN PICCATA - SHUTTERBEAN
From shutterbean.com
CHICKEN PICCATA | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
CHICKEN PICCATA WITH SUMMER VEGETABLE PASTA RECIPE
From crecipe.com
CHICKEN PICCATA RECIPE (SKILLET OR AIR FRYER) - SKINNYTASTE
From skinnytaste.com
EASY CHICKEN PICCATA - MOMMY'S HOME COOKING
From mommyshomecooking.com
20-MINUTE CHICKEN PICCATA (+ VIDEO) - FAMILY FOOD ON THE TABLE
From familyfoodonthetable.com
CHICKEN PICCATA RECIPE - BBC FOOD
From bbc.co.uk
CHICKEN PICCATA RECIPE | CHICKEN RECIPES | TESCO REAL FOOD
From realfood.tesco.com
LEMON BUTTER CHICKEN PICCATA WITH PESTO POLENTA.
From halfbakedharvest.com
THE BEST CHICKEN PICCATA (SO EASY!) - FOODIECRUSH.COM
From foodiecrush.com
WEEKNIGHT CHICKEN PICCATA - JUST~ONE~DONNA
From justonedonna.com
CHICKEN PICCATA - CAFE DELITES
From cafedelites.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love