Chicken Piccata Giada De Laurentiis Recipes

Steps:

• For the sauce: Heat a small saucepan over medium heat. Add the olive oil and whisk in the flour until smooth. Cook for 1 minute. Whisk in the wine, chicken broth and salt. Bring to a simmer, whisking constantly, until smooth. Reduce the heat to maintain a gentle simmer and simmer for 5 minutes. Stir in the lemon zest, juice, capers and parsley. Return to a simmer and whisk in the butter until smooth. Keep warm.
• For the chicken: Preheat a grill pan over medium-high heat.
• Thread one chicken strip on each bamboo skewer. Sprinkle the chicken all over with the salt and drizzle with the olive oil. Place on the grill pan and grill until golden brown and cooked through, about 2 minutes per side. Remove to a platter. Grill the lemon, cut-side down, alongside the chicken until charred, about 3 minutes. Squeeze over the cooked chicken. Serve with the piccata sauce on the side for drizzling.

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.

Steps:

• For the chicken: Combine the breadcrumbs, spinach, Parmesan, lemon zest, salt and pepper in a food processor. Blend until the spinach is finely chopped, then transfer to a medium bowl. Mix together the chicken and buttermilk in another medium bowl. Using a slotted spoon, transfer the chicken to the breadcrumb mixture, allowing any extra buttermilk to drip back into the bowl. Toss until the chicken pieces are coated.
• Heat the oil in a 12-inch high-sided skillet over medium-high heat (the oil is hot enough when a pinch of breadcrumbs sizzles when added to the pan). Add one-third of the chicken and fry until golden and crispy, about 3 minutes per side. Drain on paper towels. Repeat with the remaining chicken.
• For the sauce: Combine the broth, lemon juice and flour in a small saucepan. Bring to a boil, stirring constantly, then lower the heat and simmer until thick, about 3 minutes. Whisk in the butter until smooth. Stir in the parsley, agave and salt. Keep warm.
• Pour the sauce over the chicken or serve alongside as a dipping sauce.

Steps:

• 1. Season chicken with salt and pepper. 2. Dredge chicken in flour and shake off excess. 3. In a large 10 or 12-inch skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. 4. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. 5. When chicken is browned, flip and cook other side for 3 minutes. 6. Remove and transfer to plate. 7. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. 8. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. 9. Remove pan from heat and add chicken to the plate. 10. Reduce heat to medium low and add the lemon juice, stock and capers. 11. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. 12. Check for seasoning. 13. Return all the chicken to the pan and simmer for 5 minutes. 14. Remove chicken to platter. 15. Add remaining 2 tablespoons butter to sauce and whisk vigorously. 16. Pour sauce over chicken and garnish with parsley.