Chicken Piccata For 2 Food

LEMON CHICKEN PICCATA

Steps:

• Bring a large pot of water to a boil and cook the pasta according to the package directions.
• In a 9" heavy skillet, melt the butter and olive oil over medium-high heat.
• Place the flour in a shallow dish, and dip the chicken into the flour, dusting off the excess. You want a thin coating of flour all over the chicken breasts.
• When the butter is sizzling in the skillet, carefully place each chicken breast in the pan. Sear the breasts on each side until golden brown. Don't worry about cooking the chicken all the way through at this point, just get each side golden brown.
• At this point, your pasta water should be at a rolling boil, and this is the best time to add the pasta to the boiling water. Now that both sides of the chicken is golden brown, lower the heat to medium-low, and pour in the chicken broth, lemon juice and capers. Cover the skillet. Let the chicken simmer until it registers 165-degrees F in the thickest part.
• Drain the pasta and have it ready on the side.
• Once the chicken is done, move it to the serving plates, and add the cooked pasta to the skillet to soak up the chicken pan sauce.
• Divide the pasta between the serving plates, and serve topped with fresh parsley.

30 MINUTE CHICKEN PICCATA FOR TWO

Steps:

• In a bowl, prepare a flour mixture of 1/4 cup flour, salt and pepper.
• In a medium sized pan on medium high heat, heat the oil.
• When hot, dip the chicken into the flour mixture to get a nice coating and place in the pan.
• Cook each side until nicely browned and cooked through, about 10 minutes (5 minutes each side) and when a thermometer reads 165F.
• Once cooked, remove chicken from pan and let rest covered with aluminum foil.
• Next, bring down the heat to medium and add the shallots and garlic until fragrant and softened, about 2 minutes.
• Mix in the remaining flour and mix until well dissolved.
• Add the broth, wine and lemon juice. Let simmer until slightly thickened, about 5 minutes.
• Melt butter into the sauce.
• Next, return chicken and juices to pan and covering the chicken with the piccata sauce.
• Sprinkle with parsley. Serve.

CHICKEN PICCATA

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

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.

CHICKEN PICCATA

Steps:

• Shake flour, salt and pepper in a plastic bag. Add chicken pieces in batches to coat. Heat butter over medium heat in a skillet and brown each side of the coated chicken. Squeeze fresh lemon juice over the chicken and add capers. Remove to a platter and set aside in a warm place.
• To the same pan add butter for the sauce and mix with flour to make a roux. Gradually add chicken broth and allow thickening. Strain sauce, if desired, and serve spooned over chicken.

CHICKEN PICCATA WITH GARLIC MASH FOR 2

Steps:

• Chicken:.
• 1) Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
• 2) In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil.
• 3) When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes.
• 4) When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate.
• 5) Into the pan add the lemon juice, stock and capers.
• 6) Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning.
• 7) Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter.
• 8) Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
• Mash:.
• 1) Preheat oven to 350 degrees F
• 2) Drizzle garlic with olive oil, then wrap in aluminum foil. Bake in preheated oven for 1 hour.
• 3) Bring a large pot of salted water to a boil. Add potatoes, and cook until tender, about 15 minutes. Drain, cool and chop. Stir in butter, milk, salt and pepper.
• 4) Remove the garlic from the oven, and cut in half. Squeeze the softened cloves into the potatoes.
• Blend potatoes with an electric mixer until desired consistency is achieved.

CHICKEN PICCATA

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.

CHICKEN PICCATA

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.

CHICKEN PICCATA FOR PRESSURE COOKER

Steps:

• Lightly dust chicken pieces with flour (easily done by putting flour in bag, then chicken and shaking; excess flour can be shaken off).
• In pressure cooker, heat oil. Add chicken breasts, two at a time, and saute in hot oil until brown on all sides, using long-handled tongs to turn. Set aside.
• Add shallots and garlic and saute in oil, scraping bottom of pan to loosen browned particles remaining from chicken. Stir in broth, lemon juice, sherry, salt, pepper, basil, and olives. Mix well.
• Add chicken pieces skin side down. Secure lid. Over medium-high heat, develop steam to high pressure. Reduce heat to maintain pressure and cook 10 minutes. Release pressure according to manufacturer's directions. Remove lid.
• Stir chicken mixture, then transfer chicken to serving platter, and cover to retain heat.
• Whisk sour cream and starch together. Stir into cooking liquid and cook over medium heat 1 minute, stirring constantly.
• Spoon sauce over chicken. Sprinkle with cheese and garnish with lemon slices.
• Makes 6 servings.

BAREFOOT CONTESSA'S CHICKEN PICCATA

Steps:

• Preheat oven to 275 and line sheet pan with parchment paper.
• Place each chicken breast between 2 sheets of parchment paper and pound to 1/4 inch thick. Sprinkle both sides with salt and pepper.
• Mix the flour, 1 teaspoons salt and 1/2 teaspoons pepper in shallow plate. In a second plate, beat the eggs with 1 Tbls. water. Place the breadcrumbs on a third plate.
• Dip each breast first in the flour, shake off the excess and then dip in egg and then bread crumb mixture.
• Heat 2 Tbls. olive oil in large saute pan over medium heat. Add 2 chicken breasts and cook for 2-3 minutes on each side until browned. Place them on lined pan and place in oven while you cook the rest of the chicken. Heat more olive oil in saute pan and cook the second 2 chicken breasts. Place them on the same lined pan and place in oven for 5-10 minutes while you make the sauce.
• For the sauce, wipe out the saute pan with a dry paper towel. On medium heat, melt 1 Tbls. of the butter and then add the lemon juice, white wine, the reserved lemon halves, 1/2 teaspoons salt and 1/4 teaspoons pepper.
• Boil sauce over high heat until reduced by half which will be about 2 minutes. Remove from heat and add remaining 2 Tbls. butter and swirl to combine. Discard the lemon halves. Serve one chicken breast on each plate and spoon on the sauce with a sprinkling of fresh parsley.