Air Fryer Chicken Piccata With Lemon Caper Sauce Food

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CHICKEN PICCATA WITH CAPERS



Chicken Piccata with Capers image

This is a quick and easy recipe for chicken piccata with a caper sauce.

Provided by Sandra1980

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 4

Number Of Ingredients 11

4 (6 ounce) skinless, boneless chicken breast halves
¼ cup all-purpose flour
1 tablespoon butter
1 tablespoon olive oil
½ cup white wine
¼ cup fresh lemon juice
2 tablespoons capers
2 teaspoons minced garlic
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Place each chicken breast between 2 sheets of heavy-duty plastic wrap. Pound breasts to 1/2-inch thickness using a meat mallet or small heavy skillet.
  • Spread flour into a wide, shallow dish. Press chicken into flour to coat completely.
  • Melt butter with olive oil in a large skillet over medium-high heat; cook chicken in hot butter mixture until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. Remove chicken from skillet to a serving platter and cover with a lid to keep warm.
  • Pour white wine, lemon juice, capers, and garlic into the pan. Bring the liquid to a boil while scraping the browned bits of food from the bottom of the pan with a wooden spoon; cook at a boil until slightly thickened, about 2 minutes. Season the mixture with salt and pepper.
  • Drizzle sauce over and around the chicken; garnish with parsley.

Nutrition Facts : Calories 330.4 calories, Carbohydrate 9.6 g, Cholesterol 111.4 mg, Fat 11.8 g, Fiber 0.5 g, Protein 39.3 g, SaturatedFat 3.8 g, Sodium 386.6 mg, Sugar 0.7 g

AIR FRYER CHICKEN PICCATA



Air Fryer Chicken Piccata image

Tender and crisped breaded chicken fillets are fried in the air fryer while you make a simple lemon butter sauce infused with great tang from the capers to drizzle over the top.

Provided by Rebekah Rose Hills

Time 30m

Yield 4

Number Of Ingredients 12

2 large eggs, beaten
3 tablespoons lemon juice, divided
1 teaspoon garlic powder
½ cup all-purpose flour
½ cup grated Parmesan cheese
2 tablespoons dried parsley flakes
1 teaspoon salt
1 pound skinless, boneless chicken breast halves
nonstick cooking spray
2 tablespoons butter
½ cup chicken broth
2 tablespoons capers with liquid, or more to taste

Steps:

  • Prepare your dredging station by placing the eggs, 1 tablespoon lemon juice, and garlic powder in a bowl and whisking to blend.
  • Next prepare your flour mixture by combining: flour, Parmesan cheese, parsley, and salt in a wide and shallow bowl (or pie plate) and stirring with a fork until well blended.
  • Pound your chicken fillets out (cover in plastic wrap first and use a meat mallet) until uniform and thin.
  • Preheat an air fryer to 375 degrees F (190 degrees C) according to manufacturer's instructions. Spray the bottom insert of the fryer with cooking spray.
  • Bake in the preheated air fryer until no longer pink in the centers and an instant-read thermometer inserted into the centers reads 165 degrees F (74 degrees C), about 14 minutes.
  • While chicken cooks, melt butter in a small saucepan over medium heat, then whisk in chicken broth, remaining lemon juice, and capers, starting with 2 tablespoons, adding more capers to taste. Bring the sauce to a simmer and allow to simmer and reduce slightly while the chicken cooks. Sauce will be thin.
  • Serve the chicken with the lemon butter sauce drizzled over the top.

Nutrition Facts : Calories 322.3 calories, Carbohydrate 14.7 g, Cholesterol 182.4 mg, Fat 14.1 g, Fiber 0.9 g, Protein 32.8 g, SaturatedFat 7 g, Sodium 1143 mg, Sugar 1 g

AIR FRYER CHICKEN PICCATA WITH LEMON-CAPER SAUCE



Air Fryer Chicken Piccata with Lemon-Caper Sauce image

The chicken is tender and juicy with a crispy breading with a peppery flavor. The sauce is acidic from the lemon juice and zest, with well-balanced flavors and a little brininess from the capers. The flavor from the garlic is present, but not overwhelming and works well with the lemon, white wine, and butter. Great with pasta, a side salad, or sauteed veggies.

Provided by John Somerall

Categories     Chicken Piccata

Time 50m

Yield 4

Number Of Ingredients 22

4 tablespoons unsalted butter
4 cloves garlic, minced
2 tablespoons all-purpose flour
½ cup chicken broth
½ cup dry white wine
¼ cup fresh lemon juice
2 tablespoons capers, drained
1 tablespoon finely chopped fresh parsley
1 teaspoon lemon zest
½ teaspoon kosher salt
¼ teaspoon black pepper
nonstick cooking spray
2 (8 ounce) skinless, boneless chicken breast halves
½ cup all-purpose flour
1 large egg
1 tablespoon fresh lemon juice
1 tablespoon freshly grated Parmesan cheese
1 tablespoon freshly grated Asiago cheese
1 tablespoon freshly grated Pecorino Romano cheese
1 cup seasoned bread crumbs
1 ½ teaspoons ground black pepper
1 teaspoon kosher salt

Steps:

  • Prepare the lemon-caper sauce: Melt butter in a small saucepan over medium heat. Add garlic and cook, stirring occasionally, until aromatic, about 1 minute. Whisk in flour and cook, whisking constantly, until slightly thickened, about 2 minutes.
  • Whisk in chicken broth, white wine, and lemon juice and bring to a boil. Remove saucepan from heat and whisk in capers, parsley, lemon zest, salt, and pepper. Cover to keep warm until ready to use and gently whisk before serving.
  • Prepare chicken: Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions for 10 minutes. Lightly coat the air fryer basket with nonstick spray.
  • Cut each chicken breast in half crosswise. Line a large cutting board with plastic wrap and place chicken breast halves on the cutting board; cover chicken breasts with plastic wrap. Pound each chicken breast half until 1/2-inch thick.
  • Place flour in a medium bowl. Whisk together egg and lemon juice in a second medium bowl. Stir together bread crumbs and cheeses in a third medium bowl. Sprinkle chicken breast halves evenly with pepper and salt.
  • Working in batches, dredge a piece of chicken in flour until well coated. Transfer to the egg mixture and gently toss to coat, then place in the bread crumb mixture and toss again to coat. Transfer to a sheet pan. Repeat process until all chicken has been breaded.
  • Place 2 pieces of breaded chicken in the prepared fryer basket. Spray the top side with nonstick spray, and cook until golden brown, crispy, and a thermometer inserted into thickest portion registers 165 degrees F (74 degrees C), 8 to 10 minutes. Halfway through cook time, flip chicken pieces and spray the top again. Transfer to a platter and repeat to cook remaining chicken.
  • Drizzle with lemon-caper sauce and serve immediately.

Nutrition Facts : Calories 490.7 calories, Carbohydrate 40.2 g, Cholesterol 147.2 mg, Fat 18.8 g, Fiber 2.6 g, Protein 33.7 g, SaturatedFat 9.8 g, Sodium 1661.4 mg, Sugar 2.9 g

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