Sauteed Bonelessskinless Chicken Breasts Piccata Recipes

Steps:

• 1. Rinse and pat dry your chicken breast halves. Sprinkle both sides with salt and freshly ground black pepper to taste. Spread on plate: 1/4 cup all purpose flour. Coat chicken on both sides with the flour. Gently shake off the excess. Turn oven to low - 200 d/F for use later.
• 2. Heat in a heavy 10 or 12 inch skillet over medium-high heat until fragrant and nut brown: 1 1/2 tablespoons of unsalted butter and add 1 1/2 tablespoons of olive or canola oil and swirl them together. Arrange the chicken pieces tenderloin side down in the skillet and saute for exactly 4 minutes keeping the fat as hot as possible w/o letting it burn. Using tongs, turn the chicken and cook until flesh feels firm to the touch and milky juices appear, 3 - 5 minutes more. Remove from skillet and keep warm in low oven while you prepare the sauce.
• 3. Remove all but about 1 tablespoon of fat from the skillet, heat over medium heat, and add: your minced shallots or scallions (2-3 TBLs). Cook stirring, until wilted; about 1 minute. Increase the heat to high and add: 1 C chicken stock. Bring to a boil, scraping the bottom of skillet with a wooden spoon to dissolve the browned bits. Add: the strained lemon juice and capers. Boil until the mixture is reduced to 1/3 cup, 3-4 minutes. Remove from the heat. Swirl in the 2-3 tbls unsalted butter, softened. Remove chicken from oven. Pour the sauce over the chicken and serve immediately.
• 4. I serve this with a large salad and crusty bread. You could also make some rice to go with. Enjoy!

Steps:

• In a shallow dish or bowl, mix together flour, salt and paprika. In a separate dish or bowl, mix together egg and milk. Dip chicken pieces in egg mixture, then in seasoned flour.
• In a large skillet, heat butter or margarine over medium-high heat. Saute chicken pieces until golden brown. Add mushrooms and onion and saute for 3 to 5 minutes.
• In a medium bowl combine the broth, wine, lemon juice and cornstarch. Mix together and pour mixture over chicken and mushrooms. Reduce heat to medium low and let chicken mixture simmer for 25 minutes or until chicken is cooked through and juices run clear. Sprinkle with parsley and serve.

Steps:

• Season flour with salt and pepper, and dredge the chicken all over. Remove the excess flour.
• Heat the oil in a heavy skillet large enough to hold the chicken pieces in one layer. Add chicken and cook, uncovered, over medium heat for 5 minutes or until lightly browned.
• Flip the chicken and cook for 5 minutes more, or until cooked through. Carefully remove the oil from the skillet, leaving the chicken. Discard the oil.
• Add the thyme, shallots and garlic, and cook for about a minute. Do not burn the garlic. Add the lemon rind, the lemon juice and the broth.
• Scrape the skillet to dissolve the brown particles that cling to the bottom. Add the butter, and cook for 3 minutes longer. Serve immediately.

Steps:

• Sprinkle the chicken with salt and pepper. Heat the oil and butter in a heavy-bottom skillet. Add the chicken breasts and saute over medium-high heat, turning the pieces often until lightly browned, about 5 minutes.
• Add the shallots and garlic around the chicken. Cook briefly; add the tarragon, tomatoes, vinegar, capers, wine and tomato paste. Stir to dissolve the brown particles adhering to the bottom of the skillet.
• Blend well, bring to a boil, and then cover and simmer for 9 minutes. Sprinkle with parsley and serve.