CAST-IRON CHICKEN PICCATA RECIPE - (4.3/5)
Provided by á-25010
Number Of Ingredients 12
Steps:
- 1. Place each chicken cutlet between two sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a rolling pin or flat side of a meat mallet. Stir together flour, salt, and pepper. Dip each cutlet in egg white, and dredge in flour mixture, shaking off excess. 2. Melt 2 tablespoons butter with 1 tablespoon olive oil in a large cast-iron skillet over medium-high. Add 2 cutlets, and cook until golden brown, 2 to 3 minutes on each side. Transfer to a plate. Wipe skillet clean, and repeat process with 2 tablespoons butter and remaining 1 tablespoon olive oil and remaining 2 cutlets. Discard drippings; do not wipe skillet clean. 3. Add broth, lemon juice, and capers to skillet. Bring to a boil over high, stirring and scraping bottom of skillet to loosen browned bits. Reduce heat to medium, and simmer, whisking occasionally, 5 minutes. Whisk in remaining 2 tablespoons butter. Whisk in parsley. Spoon sauce over chicken, and serve immediately with pasta.
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.
CHICKEN PICCATA (INA GARTEN)
Make and share this Chicken Piccata (Ina Garten) recipe from Food.com.
Provided by Brookelynne26
Categories Chicken Breast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
- Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.
- Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.
- Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.
- For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.
Nutrition Facts : Calories 564.4, Fat 15.8, SaturatedFat 7.4, Cholesterol 214.5, Sodium 912.4, Carbohydrate 57.4, Fiber 3.1, Sugar 3.7, Protein 40.7
CHICKEN PICCATA
Make and share this Chicken Piccata recipe from Food.com.
Provided by GingerPeach
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Chop the onion and set aside.
- Crush the garlic and add to the onions.
- Combine chicken broth, lemon juice, parsley, capers and black pepper.
- Cut each chicken breast in half to make 4 thin filets.
- Salt and pepper the chicken.
- Pat the chicken in bread crumbs to coat.
- Heat the olive oil in a skillet- there should be enough to coat the bottom (note: try not to use a non-stick skillet).
- Cook chicken on medium high heat for 2-3 minutes per side, or until browned.
- Remove chicken from skillet and throw in the onions and garlic.
- Sautee for about 5 minutes or until onions are softened.
- Add the chicken broth mixture and bring to a simmer.
- Add the chicken and let simmer for a few minutes to heat.
- Garnish with lemon slices or parsley.
Nutrition Facts : Calories 236.4, Fat 6.2, SaturatedFat 1.2, Cholesterol 34.5, Sodium 886.8, Carbohydrate 24.9, Fiber 2.1, Sugar 2.9, Protein 19.7
CHICKEN PICCATA - GIADA DE LAURENTIIS
This is a recipe from her weeknight dinner show. I love piccata and this is wonderful served over pasta and I served with salad and garlic bread. NOTE: Her recipe states to add 1/3 cup lemon juice, but alot of people that reviewed her recipe said it was too tart and would add less, so I suggest starting with 1/4 cup lemon juice.
Provided by diner524
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
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.
Nutrition Facts : Calories 388.2, Fat 36.2, SaturatedFat 13.7, Cholesterol 84.5, Sodium 371.9, Carbohydrate 3.2, Fiber 0.5, Sugar 1.1, Protein 13.9
CAST-IRON SKILLET CHICKEN
This is the easiest way to roast a chicken in a pan, in the oven, at home. By breaking your bird down into two pieces and cooking them fast, you'll get crispy, dark, golden-brown skin and super juicy meat, all in under half an hour.
Provided by Kevin Gillespie
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Preheat oven to 500 F, or as high as it will go. Preheat cast-iron skillet over high heat. (Note: Chef Gillespie uses an 8-inch skillet to cook 2 servings; use two 8-inch skillets or one 14-inch skillet to cook 4 servings.) Butcher the chicken: First, make a cut along one side of the backbone, as close to the bone as possible. Carefully cut down until the breast and tenderloin can be pulled away from the carcass in one piece; pop the thigh bone out of the joint, and continue cutting from thigh to wing joint to detach the entire half from the carcass. Repeat procedure with the other side of the chicken. (Reserve the carcass for stock.)
- Extend the wing and cut through joint between the flat and the drumette. (Reserve the wing for stock.) Make a cut to separate the breast from the thigh, so you have a leg-and-thigh piece and a breast-and-drumette piece. When the skillet is smoking hot, add the grapeseed oil to coat the bottom of the pan. Pat the chicken pieces completely dry with paper towels; then generously season on all sides with salt.
- Very gently lay the leg-thigh in the skillet, skin side down, and cook until the skin is nicely browned, about 2 minutes. No need to peek or move the chicken-just let it cook undisturbed. When the skin is browned, it will release easily from the pan; flip it over so it's skin side up. Add the breast to the skillet, skin side down. Place skillet in the oven and cook, 15 minutes.
- After 15 minutes, remove skillet from the oven and check to see if chicken is done: the juices bubbling at the bone should be clear, and the meat should be retracting at the thigh bone. Serve.
CHICKEN PICCATA
Make and share this Chicken Piccata recipe from Food.com.
Provided by Kirstin in the Couv
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place chicken between 2 large sheets of plastic wrap.
- Using meat pounder or rolling pin, lightly pound chicken to 1/4-inch thickness.
- Sprinkle chicken with salt and pepper.
- Mix 1 tablespoon butter and 1 1/2 teaspoons flour in small bowl until smooth and set aside.
- Place additional flour in shallow baking dish.
- Dip chicken into flour to coat; shake off excess.
- Heat 1 tablespoon oil in each of 2 heavy large skillets.
- Add 2 chicken breasts to each skillet and cook until golden and cooked through, about 3- 4 minutes per side.
- Transfer chicken to platter; tent with foil to keep warm.
- Bring wine, lemon juice and broth to boil in one of the skillets over medium-high heat.
- Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes.
- Stir in capers, parsley and remaining 2 tablespoons butter.
- Season sauce to taste with salt and pepper.
- Pour sauce over chicken and serve.
Nutrition Facts : Calories 302.1, Fat 18.8, SaturatedFat 7.2, Cholesterol 98.9, Sodium 492.7, Carbohydrate 3.5, Fiber 0.5, Sugar 0.9, Protein 26
OVEN-BAKED CHICKEN PICCATA
This entire dish bakes in a cast iron skillet. I use cantanzaro herbs from the Savory Spice Shop®, you can use Italian seasoning but it will have a little different taste. Feel free to serve this on top of angel hair pasta if desired.
Provided by thedailygourmet
Categories Main Dish Recipes Chicken Chicken Piccata Recipes
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Add butter to a large cast iron skillet and place into the oven to allow butter to melt - careful not to burn the butter.
- In a shallow dish combine flour, Parmesan cheese, cantanzaro herbs, and 1/2 teaspoon garlic salt. Mix to combine.
- Season chicken with remaining 1/2 teaspoon garlic salt and black pepper. Dredge in the flour mixture to coat evenly.
- Carefully remove the skillet from the oven using oven mitts and mix bone broth and lemon juice into the melted butter. Place the flour-seasoned chicken breasts in the skillet and sprinkle with capers. Spoon some of the melted mutter mixture over the chicken.
- Return skillet to the oven and bake until chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. If the skillet liquid evaporates too quickly, add additional bone broth and lemon juice.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Carefully pour wine into the bottom of the skillet. Broil chicken until lightly browned on top. Spoon the sauce over the chicken. Garnish with lemon slices.
Nutrition Facts : Calories 333.5 calories, Carbohydrate 17.8 g, Cholesterol 100.3 mg, Fat 16 g, Fiber 2.2 g, Protein 28 g, SaturatedFat 9 g, Sodium 942.6 mg, Sugar 0.8 g
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CAST IRON CHICKEN PICCATA (EXTRA SAVORY) …
From quisinequeenb.com
Reviews 2Category Meat And ChickenCuisine ItalianTotal Time 50 mins
- Tenderize & dredge. Slice the chicken breasts lengthwise in thirds. Place 2-3 pieces at a time in a ziplock bag and pound with a rolling pin (or anything heavy enough to flatten them slightly). Season them with salt and pepper on both sides. Lightly dredge them in the flour, shaking off any excess.
- Fry it up. In a large cast-iron skillet on medium heat, add the oil and butter and bring them to temperature. Carefully, fry 3-4 cutlets at a time until golden brown on each side, but not fully cooked through.
- Make a blonde roux. Once all of the chicken has been removed from the skillet, add 1 tbsp of the butter and the flour. Stir until the flour becomes lightly golden in color.
- Create a light gravy. Add the broth, capers, thyme, and lemon juice. Stir while scraping up all the browned bits in the pan. Allow the sauce to simmer for 1-2 minutes. Next, add the tomatoes and the last tablespoon of butter.
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