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.
HOME-STYLE CHICKEN PICCATA
Boneless skinless chicken breasts that are deceptively simple. Easy and tasty. Perfect quick chicken dinner served with buttered noodles and string beans. This is a kid- and family-favorite.
Provided by SANDY331
Categories World Cuisine Recipes European Italian
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk flour, garlic powder, and paprika together in a bowl. Beat egg in a separate bowl. Melt butter in a skillet over medium heat.
- Dip chicken in egg until coated. Dredge chicken through flour mixture until evenly coated, shaking off excess.
- Fry chicken in the melted butter until browned, 2 to 3 minutes per side. Add chicken broth to skillet, cover, and cook until chicken is not longer pink in the center, about 20 minutes. Squeeze lemon over chicken.
Nutrition Facts : Calories 301.2 calories, Carbohydrate 13.6 g, Cholesterol 136.8 mg, Fat 15.4 g, Fiber 0.8 g, Protein 25.9 g, SaturatedFat 8.4 g, Sodium 388 mg, Sugar 0.8 g
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.
THE ONLY CHICKEN PICCATA
Make and share this The ONLY Chicken Piccata recipe from Food.com.
Provided by Tricia M.
Categories European
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Pound chicken breast halves to 1/2 thick cutlets.
- Lightly salt and pepper both sides of chicken cutlets.
- Heat oil and butter over medium heat in a large heavy saucepan with a lid.
- Dredge chicken in flour, shake off excess, and saute in pan about 3 minutes per side, until golden, turning only once.
- Remove chicken from pan and set aside on a plate.
- Using the same pan, with drippings, saute shallots 2 minutes.
- Add wine, cook 1-2 minutes until alcohol evaporates.
- Add chicken broth and bring to a simmer.
- Add capers.
- Cook sauce about ten minutes, whisking in flour (I prefer Wondra) to thicken sauce.
- Return chicken cutlets and any juices to pan and simmer another 4-5 minutes.
- Off heat, add lemon juice, lemon zest, and parsley. Season with salt and pepper.
- Serve over al dente pasta or with a side of rice pilaf and fresh seasonal vegetables.
Nutrition Facts : Calories 277.7, Fat 13.8, SaturatedFat 4.5, Cholesterol 54, Sodium 1196.5, Carbohydrate 15.2, Fiber 0.8, Sugar 0.7, Protein 19.6
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BEST CHICKEN PICCATA RECIPE - LEMON BLOSSOMS
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- Slice each chicken breast in half crosswise to make 4 cutlets. Lightly pound each cutlet between sheets of plastic wrap to an even thickness.
- Season each chicken cutlet with salt and pepper on both sides. Spread the flour on a plate, and dredge each cutlet in flour. Shake off any excess flour and transfer to a plate.
- In a large skillet, heat 3 tablespoons of olive oil over medium-high heat. Working in batches, if necessary to avoid crowding the pan, cook the chicken cutlets for about 3 minutes per side or until golden brown. Remove the chicken from the skillet and transfer them to a plate.
- Remove the skillet from the heat and add 2 tablespoons of butter. When the butter is melted, stir in the garlic.
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