Teresas Veal Or Chicken Piccata Recipes

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TERESA'S VEAL -OR-CHICKEN PICCATA



Teresa's Veal -or-Chicken Piccata image

A quick,easy,light and classy dish-tastes like you spent hours in the kitchen! Great for romantic dinner, celebrations, or dinner party.

Provided by TGirl

Categories     One Dish Meal

Time 15m

Yield 3-4 serving(s)

Number Of Ingredients 11

1 lb veal scallops (pounded thin) or 1 lb boneless skinless chicken breast (pounded thin)
flour
salt and pepper
3 tablespoons olive oil
3 cloves garlic (minced/crushed)
1/2 cup dry white wine
1/2 cup chicken broth
3 tablespoons capers (optional)
1 lemon, peeled with pith removed,sliced thin
2 tablespoons butter
4 tablespoons fresh parsley (optional)

Steps:

  • Dust veal/chicken with flour.
  • Season with salt/pepper.
  • Saute in oil until lightly browned (2-3 minutes).
  • Remove meat from pan and keep warm.
  • Add garlic, saute 1 minute.
  • Add broth and wine, bring to a boil.
  • Reduce to 1/3 cup.
  • Stir in capers and lemon slices.
  • Return to boil and add butter and parsley.
  • Add meat back to pan and warm through.
  • Serve with pasta or rice-garnish with parsley and lemon slices if desired.

Nutrition Facts : Calories 482.8, Fat 35.3, SaturatedFat 12.7, Cholesterol 140, Sodium 323.9, Carbohydrate 4, Fiber 0.6, Sugar 1, Protein 29.9

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 WITH FETTUCCINE



Chicken Piccata with Fettuccine image

Mmm...A yummy pasta dish that stays in the limits of pasta town but still very hearty and healthy meal. This meal is easy to prepare and good to make for a nice fall or summer lunch.

Provided by Kate

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 4

Number Of Ingredients 12

6 ounces fettuccine
¼ cup all-purpose flour
½ teaspoon lemon-pepper seasoning
1 pound chicken breasts, cut into four 1/2-inch thick pieces
2 tablespoons olive oil
⅓ cup white wine
2 tablespoons lemon juice
2 tablespoons water
½ teaspoon chicken bouillon granules
1 tablespoon capers, rinsed and drained
½ lemon, cut into wedges, or as desired
4 sprigs fresh parsley, or as desired

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.
  • Whisk flour and lemon-pepper seasoning together in a shallow bowl; dredge chicken through mixture until evenly coated, shaking excess back into bowl.
  • Heat olive oil in a large skillet over medium-high heat; cook chicken until light golden brown and no longer pink in the center, 6 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate, retaining oil mixture in the skillet.
  • Mix white wine, lemon juice, water, and chicken bouillon granules into oil mixture in the skillet. Bring liquid to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon until sauce is slightly reduced, 2 to 4 minutes. Stir capers into sauce.
  • Divide pasta among serving plates; top with chicken. Spoon sauce over chicken and garnish with lemon wedges and parsley.

Nutrition Facts : Calories 396.9 calories, Carbohydrate 41.2 g, Cholesterol 65.9 mg, Fat 9.5 g, Fiber 3.3 g, Protein 33.8 g, SaturatedFat 1.6 g, Sodium 261.6 mg, Sugar 2.1 g

VEAL PICCATA



Veal Piccata image

Tender veal slices with a buttery, lemon sauce. This is good enough to serve at a fancy dinner party. I've made this one for years. Sprinkle parsley on top.

Provided by MizzNezz

Categories     Veal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

4 boneless veal steaks, pounded thin
salt and pepper
1/2 cup flour
1/4 butter
2 lemons
2 teaspoons milk

Steps:

  • Salt and pepper the steaks.
  • Heat butter in 12in. skillet on med. heat
  • Roll the steaks in flour and brown on both sides turning occ.
  • till done and golden brown.
  • Remove from heat and keep warm.
  • Slice one lemon.
  • Extract juice from the other lemon.
  • In skillet add lemon juice and slices.
  • Cook for 2 minutes.
  • Add milk.
  • Stir well.
  • Pour over veal and serve.

Nutrition Facts : Calories 69.3, Fat 0.4, SaturatedFat 0.1, Cholesterol 0.4, Sodium 3.2, Carbohydrate 17.8, Fiber 3, Protein 2.4

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