LIGHT CHICKEN PICCATA
A nice, healthy version of chicken piccata. Very light dish. My boyfriend requests it at least once a week!
Provided by KBJORNSTAD
Categories World Cuisine Recipes European Italian
Time 3h15m
Yield 4
Number Of Ingredients 13
Steps:
- Coat chicken with yogurt, cover, and refrigerate at least 2 hours, preferably overnight.
- Rinse chicken, and pat dry with paper towels.
- In a bowl, stir together flour, paprika, salt, and pepper.
- Heat oil, margarine, and 1 1/2 tablespoons lemon juice in skillet over medium heat. Dredge chicken in flour mixture. Place chicken in skillet; cook, turning to brown both sides, about 15 minutes. Remove chicken to a plate, and keep warm.
- Pour vermouth into skillet, and scrape brown bits with a wooden spoon. Stir in garlic, 1/4 cup lemon juice, water, and capers. Cook until reduced by half.
- Return chicken to the pan, and simmer 3 minutes.
Nutrition Facts : Calories 370.1 calories, Carbohydrate 28.2 g, Cholesterol 71.8 mg, Fat 6.9 g, Fiber 0.9 g, Protein 32.3 g, SaturatedFat 1.6 g, Sodium 261 mg, Sugar 9.6 g
EASY CHICKEN PICCATA
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
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.
CHICKEN PICCATA WITH ANGEL HAIR PASTA
This classic piccata sauce is also a traditional accompaniment to veal medallions.
Provided by Reeni
Categories World Cuisine Recipes European Italian
Time 55m
Yield 4
Number Of Ingredients 13
Steps:
- Whisk together flour, black pepper, and paprika in a shallow dish. Dredge the chicken pieces in the flour mixture, coating evenly; set aside. Heat olive oil in a large skillet over medium-high heat; stir and cook the garlic until light brown, about 1 minute. Remove the garlic from the skillet and set aside.
- Place 2 tablespoons of butter into the skillet with the olive oil. Cook the chicken pieces in the oil and butter over medium-high heat until brown, about 5 minutes per side. Remove the chicken from the pan and set aside.
- Pour the wine into the hot skillet and bring to a boil over high heat, scraping the browned pieces from the bottom and sides of the pan. Boil the wine until it is reduced by half, about 5 minutes. Whisk in the chicken broth, reserved garlic, lemon juice and capers. Cook for 5 minutes over medium-high heat. Stir in the remaining 2 tablespoons butter and parsley. Return the chicken pieces to the skillet and continue cooking over medium heat until the sauce thickens, about 15 minutes.
- Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well.
- Remove the chicken pieces to a serving dish and drizzle with a few tablespoons of the sauce and capers. Place the cooked angel hair pasta into the skillet with the remaining piccata sauce and toss to coat.
Nutrition Facts : Calories 543.4 calories, Carbohydrate 42.7 g, Cholesterol 95.1 mg, Fat 22.7 g, Fiber 2.6 g, Protein 31.1 g, SaturatedFat 9 g, Sodium 385.4 mg, Sugar 2 g
EASY CHICKEN PICCATA
In this classic chicken dish, a swirl of butter in the white-wine sauce gives it a creamy consistency.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 35m
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Place flour in a shallow bowl. Season cutlets with salt and pepper, then dip into flour, turning to coat; shake off excess.
- In a large skillet, heat 1 tablespoon oil over medium-high. Add half the chicken; cook until lightly browned and opaque throughout, 1 to 2 minutes per side. Transfer to a plate; cover with foil to keep warm. Repeat with remaining tablespoon oil and chicken (reserve skillet for sauce).
- Meanwhile, cook linguine in boiling water until al dente, according to package instructions. Reserve 1/2 cup pasta water. Add spinach, and stir until submerged. Drain pasta mixture and return to pot. Toss with 1 tablespoon butter; season generously with salt and pepper. Add some reserved pasta water if necessary. Cover to keep warm.
- Into skillet, pour wine and lemon juice. Cook over medium-high, stirring to loosen browned bits, until liquid has reduced to 1/3 cup, 4 to 5 minutes. Remove from heat; swirl in 2 remaining tablespoons butter until melted. (For a smoother sauce, strain through a fine-mesh sieve, if desired.) Add capers, and season with salt and pepper. Divide chicken and linguine among four serving plates; top chicken with sauce.
LIGHT CHICKEN PICCATA WITH LINGUINE
This is modified from an old magazine recipe. We've been making this version for years. We prefer the lighter sauce now and often I double the sauce ingredients to make more.
Provided by PanNan
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place each chicken breast half in a large zip bag, one at a time.
- Flatten to 1/4 inch thickness using a meat mallet or a rolling pin.
- Remove from the bag, set aside and repeat with the remaining chicken breast halves.
- Combine flour, salt and pepper; dredge chicken in flour mixture.
- Heat 1 tsp butter and oil in a large skillet over medium-high heat.
- Add chicken; cook 3 minutes on each side or until golden brown.
- Add 3/4 cup wine, 2 tbsp lemon juice and capers to pan with chicken, scraping up brown bits and cook 2 minutes.
- Remove chicken from pan and keep warm.
- Stir in 3/4 cup wine, 2 tbsp lemon juice and cook until reduced to about 1/2 cup (about 5 minutes).
- Stir in 1 tsp butter.
- Return chicken to pan and place 1/4 of the chopped parsley on top of each chicken breast half.
- Divide the pasta into 4 pasta bowls.
- Place a chicken breast half on top of each drizzle about 2 tbsp sauce over each.
Nutrition Facts : Calories 475.5, Fat 7, SaturatedFat 2.2, Cholesterol 77.6, Sodium 433.4, Carbohydrate 52.6, Fiber 2.5, Sugar 2.9, Protein 32.8
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