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
CHICKEN PICCATA SKEWERS
Provided by Giada De Laurentiis
Categories appetizer
Time 35m
Yield 13 to 15 skewers
Number Of Ingredients 14
Steps:
- For the sauce: Heat a small saucepan over medium heat. Add the olive oil and whisk in the flour until smooth. Cook for 1 minute. Whisk in the wine, chicken broth and salt. Bring to a simmer, whisking constantly, until smooth. Reduce the heat to maintain a gentle simmer and simmer for 5 minutes. Stir in the lemon zest, juice, capers and parsley. Return to a simmer and whisk in the butter until smooth. Keep warm.
- For the chicken: Preheat a grill pan over medium-high heat.
- Thread one chicken strip on each bamboo skewer. Sprinkle the chicken all over with the salt and drizzle with the olive oil. Place on the grill pan and grill until golden brown and cooked through, about 2 minutes per side. Remove to a platter. Grill the lemon, cut-side down, alongside the chicken until charred, about 3 minutes. Squeeze over the cooked chicken. Serve with the piccata sauce on the side for drizzling.
CRISPY CHICKEN TENDERS WITH PICCATA SAUCE
Provided by Giada De Laurentiis
Categories appetizer
Time 1h25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the chicken: Combine the breadcrumbs, spinach, Parmesan, lemon zest, salt and pepper in a food processor. Blend until the spinach is finely chopped, then transfer to a medium bowl. Mix together the chicken and buttermilk in another medium bowl. Using a slotted spoon, transfer the chicken to the breadcrumb mixture, allowing any extra buttermilk to drip back into the bowl. Toss until the chicken pieces are coated.
- Heat the oil in a 12-inch high-sided skillet over medium-high heat (the oil is hot enough when a pinch of breadcrumbs sizzles when added to the pan). Add one-third of the chicken and fry until golden and crispy, about 3 minutes per side. Drain on paper towels. Repeat with the remaining chicken.
- For the sauce: Combine the broth, lemon juice and flour in a small saucepan. Bring to a boil, stirring constantly, then lower the heat and simmer until thick, about 3 minutes. Whisk in the butter until smooth. Stir in the parsley, agave and salt. Keep warm.
- Pour the sauce over the chicken or serve alongside as a dipping sauce.
CHICKEN PICCATA - GIADA DE LAURENTIIS RECIPE - (4.2/5)
Provided by ranmcm
Number Of Ingredients 10
Steps:
- 1. Season chicken with salt and pepper. 2. Dredge chicken in flour and shake off excess. 3. In a large 10 or 12-inch skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. 4. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. 5. When chicken is browned, flip and cook other side for 3 minutes. 6. Remove and transfer to plate. 7. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. 8. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. 9. Remove pan from heat and add chicken to the plate. 10. Reduce heat to medium low and add the lemon juice, stock and capers. 11. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. 12. Check for seasoning. 13. Return all the chicken to the pan and simmer for 5 minutes. 14. Remove chicken to platter. 15. Add remaining 2 tablespoons butter to sauce and whisk vigorously. 16. Pour sauce over chicken and garnish with parsley.
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
Courtesy of Italian Classics Serves 4 Because this sauce is so light, we find that each person should be served 1 1/2 small cutlets. Serve the cutlets and sauce on a single platter and let each person help himself.
Provided by Phil Franco
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Adjust an oven rack to the lower-middle position, set a large heatproof plate on the rack, and heat the oven to 200 degrees.
- Halve one lemon pole to pole. Trim the ends from one half and cut it crosswise into slices 1/8 to 1/4 inch thick; set aside. Juice the remaining half and whole lemon to obtain 1/4 cup juice; reserve.
- Sprinkle both sides of the cutlets generously with salt and pepper. Measure the flour into a shallow baking dish or pie plate. Working with one cutlet at a time, coat with the flour and shake to remove the excess.
- Heat 2 tablespoons oil in a heavy-bottomed 12-inch skillet over medium-high heat until shimmering. Lay half of the chicken cutlets in the skillet. Sauté the cutlets until lightly browned on the first side, 2 to 2 1/2 minutes. Turn the cutlets and cook until the second side is lightly browned, 2 to 2 1/2 minutes longer. Remove the pan from the heat and transfer the cutlets to the plate in the oven. Add the remaining 2 tablespoons oil to the now-empty skillet and heat until shimmering. Add the remaining chicken cutlets and repeat.
- Add the shallot or garlic to the now-empty skillet and return the skillet to medium heat. Sauté until fragrant, about 30 seconds for shallot or 10 seconds for garlic. Add the stock and lemon slices, increase the heat to high, and scrape the pan bottom with a wooden spoon or spatula to loosen the browned bits. Simmer until the liquid reduces to about 1/3 cup, about 4 minutes. Add the lemon juice and capers and simmer until the sauce reduces again to 1/3 cup, about 1 minute. Remove the pan from the heat and swirl in the butter until the butter melts and thickens the sauce. Stir in the parsley and season with salt and pepper to taste. Spoon the sauce over the chicken and serve immediately.
Nutrition Facts : Calories 522, Fat 25.9, SaturatedFat 8.2, Cholesterol 146.9, Sodium 663.1, Carbohydrate 19.1, Fiber 3.2, Sugar 0.3, Protein 54.5
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CHICKEN PICCATA - GIADZY - BY GIADA DE LAURENTIIS
From giadzy.com
5/5 (2)Author Giada De LaurentiisServings 4Total Time 20 mins
- Sprinkle the chicken with the salt and pepper. Dredge the chicken in the flour to coat lightly. In a large sauté pan, melt 2 tablespoons of butter with 2 tablespoons of oil over medium-high heat. Add the chicken and cook just until brown, about 3 minutes per side. Using tongs, transfer the chicken to a plate.
- Add the broth, lemon juice and capers to the same pan. Bring the broth mixture to boil over medium-high heat, scraping up the brown bits from the bottom of the pan for extra flavor. Return the chicken to the pan and simmer until just cooked through, about 5 minutes. Using tongs, transfer the chicken to a platter. Whisk the remaining 2 tablespoons of butter into the sauce. Pour the sauce over the chicken, garnish with the parsley, and serve.
CHICKEN PICCATA SKEWERS | GIADZY - BY GIADA DE LAURENTIIS
From giadzy.com
Author Giada De LaurentiisTotal Time 35 minsEstimated Reading Time 1 min
- This recipe originally appeared on Giada's Holiday Handbook. Episode: Name That Holiday Tune Party.
- For the sauce: Heat a small saucepan over medium heat. Add the olive oil and whisk in the flour until smooth. Cook for 1 minute. Whisk in the wine, chicken broth and salt. Bring to a simmer, whisking constantly, until smooth. Reduce the heat to maintain a gentle simmer and simmer for 5 minutes. Stir in the lemon zest, juice, capers and parsley. Return to a simmer and whisk in the butter until smooth. Keep warm.
- Thread one chicken strip on each bamboo skewer. Sprinkle the chicken all over with the salt and drizzle with the olive oil. Place on the grill pan and grill until golden brown and cooked through, about 2 minutes per side. Remove to a platter. Grill the lemon, cut-side down, alongside the chicken until charred, about 3 minutes. Squeeze over the cooked chicken. Serve with the piccata sauce on the side for drizzling.
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