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
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.
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.
BAREFOOT CONTESSA'S CHICKEN PICCATA
Make and share this Barefoot Contessa's Chicken Piccata recipe from Food.com.
Provided by Irish Rose
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 564.4, Fat 15.8, SaturatedFat 7.4, Cholesterol 214.5, Sodium 912.3, Carbohydrate 57.4, Fiber 3.1, Sugar 3.7, Protein 40.7
CHICKEN PICCATA
For dinner tonight, try Ina Garten's classic Chicken Piccata recipe, from Barefoot Contessa on Food Network; don't forget the velvety lemon butter sauce.
Provided by Ina Garten
Categories main-dish
Time 30m
Yield 2 servings
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.
CHICKEN FRANCESE INA GARTEN
Chicken Francese Ina Garten
Provided by Mohamed Shili
Categories American Cuisine Dinner Ina Garten Italian Cuisine
Time 30m
Number Of Ingredients 12
Steps:
- Start by adding 1/2 cup of flour, 1 tsp salt, and 1/2 tsp of pepper to a shallow plate and whisk to combine.
- In another shallow plate or bowl go ahead and whisk the eggs.
- Cut the chicken breasts in half lengthwise, then place each half between 2 sheets of parchment paper and lightly pound it with the flat side of a meat mallet until it is 1/4-inch thick.
- Continue with the remaining chicken, dredging the cutlets in flour and coating both sides, shaking off the excess, and then coating them in egg mixture.
- In a large 12-inch skillet, heat the oil over medium-high heat until shimmering. Add 3 to 4 pieces of chicken to the skillet (or as many as you can fit). Cook until lightly browned, about 3 minutes on each side.
- When cooked, transfer your chicken to a paper towel-lined plate and repeat with the remaining chicken.
- Remove any excess oil from the skillet and then add the lemon slices. Cook until fragrant and slightly charred, about 30 seconds per side. Add the butter and let it melt.
- Stir in the flour and cook for 30 seconds to remove the flour taste. Add the broth, lemon juice, remaining 1/2 teaspoon salt, and pepper, then simmer for about 2 minutes until slightly reduced.
- Then return the chicken to the skillet and cook until it is done, 3 to 4 minutes more. Garnish with the parsley before serving.
Nutrition Facts : Calories 263.3 cal
More about "chicken piccata ina garten food"
CHICKEN PICCATA RECIPE - BON APPéTIT
From bonappetit.com
4.7/5 (187)Estimated Reading Time 6 minsServings 4
- Slice chicken breasts in half crosswise into 4 cutlets and lightly pound each piece between sheets of plastic wrap until an even thickness (about ½" thick or less). Season lightly with salt. Place flour in a medium shallow bowl. Working one at a time, place cutlets in bowl and toss to coat in flour. Knock off excess flour and transfer to a plate.
- Heat 2 Tbsp. oil in a large skillet over medium-high. Working in batches if needed to avoid overcrowding the pan, cook cutlets, without moving them, until deeply browned underneath, about 2 minutes. Turn over and cook on the other side just until chicken is nearly cooked through, about 30 seconds. Transfer to a clean plate.
- Add garlic and remaining 1 Tbsp. oil to the skillet and cook, stirring often and reducing heat if needed to keep garlic from scorching, until golden brown, about 2 minutes. Add wine and capers and cook, swirling pan and scraping up any browned bits stuck to the bottom of skillet, until liquid is almost completely evaporated, about 3 minutes. Add ½ cup water, followed by the butter. Swirl pan vigorously while butter melts to help it form an emulsion with water, about 1 minute.
- Return chicken to skillet and simmer until chicken is cooked through and sauce is thick enough to coat a spoon, about 2 minutes. Remove from heat and stir lemon juice into sauce; season with salt. Transfer chicken and sauce to a platter and top with parsley; serve with lemon wedges.
BAREFOOT CONTESSA CHICKEN PICCATA RECIPE | A COUPLE FOR ...
From acouplefortheroad.com
- Sprinkle both sides of cutlets generously with salt and pepper. Dredge cutlets in the flour (I shake them up in a paper bag).
- Heat a heavy-bottomed 12-inch skillet over medium-high heat until hot, about 2 minutes; add a tablespoon of oil; swirl pan to coat.
- Lay the chicken cutlets in and sauté, without moving them, until lightly browned on first side, 2 to 2½ minutes. Turn cutlets and cook until second side is lightly browned, 2 to 2½ minutes.
BAREFOOT CONTESSA MAKES CHICKEN PICCATA | BAREFOOT ...
From youtube.com
Author Food NetworkViews 2M
BAREFOOT CONTESSA CHICKEN PICCATA - INA GARTEN RECIPE
From aggieskitchen.com
5/5 (2)Category DinnerCuisine ItalianTotal Time 35 mins
- 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.
16 INA GARTEN RECIPES TO CHANNEL YOUR INNER BAREFOOT CONTESSA
From msn.com
Published 2021-12-14
- Ina Garten's Skillet-Roasted Lemon Chicken. This one-pan roast chicken has everything we love about a classic Ina recipe: a no-fuss ingredients list, bright and clean flavors (fresh thyme, lemon, garlic), and of course, a clever trick (letting the lemon slices roast with the chicken till they're caramelized and ready to sop up with bread).
- Ina Garten’s Parmesan-Roasted Broccoli. Meet what's practically guaranteed to be the best broccoli of your life. It all comes down to the ingredients the broccoli gets tossed and coated with before it hits the oven—a flavor-filled combination of lemon zest, toasted pine nuts, fresh basil, hunks of shredded Parmesan, garlic, and a healthy drizzle of good-quality olive oil.
- Ina Garten's Lemon Capellini. Ina's super-simple capellini also happens to be one of food writer Alyse Whitney's all-time favorites, too. Calling for just lemon zest, lemon juice, and two sticks of butter (plus salt and pepper), it "remains one of my favorite weeknight comfort recipes as a fellow angel hair enthusiast," she writes.
- Ina Garten's Devil's Food Cake. If this irresistibly moist, meringue buttercream-frosted devil's food cake is good enough for Jeffrey—it does come from the cookbook Ina dedicated to him, after all— then it's 100 percent good enough for us.
- Ina Garten's Pasta alla Vecchia Bettola. This Genius-approved pasta is Ina's version of a longtime favorite (we're talking over 20 years) from Nick and Toni's restaurant in East Hampton, New York.
- Ina Garten's Outrageous Brownies. Consider this the brownie recipe to end all brownie recipes. Complete with a mix of semisweet and bitter chocolate (over two pounds in total), a few tablespoons of instant coffee to give the flavors extra depth, and chopped walnuts for textural crunch, it checks just about every box we can think of.
- Ina Garten's Mac & Cheese. I consider myself a macaroni and cheese connoisseur. I've sampled many a recipe over the years, but I always come back to Ina's.
- Ina Garten's Cauliflower Toasts. Cauliflower toasts might not seem all that appealing on first glance, but as Ina points out in Cook Like a Pro, it's "a highly under-appreciated vegetable."
- Ina Garten's Chicken Piccata. Ina's chicken piccata is a weeknight regular in my house. The chicken itself is juicy and golden-crisp, but my favorite thing about the dish is the pan sauce—a reduction of white wine, butter, and lemon juice (that's also great over spaghetti).
- Ina Garten's Roasted Brussels Sprouts. As it turns out, four ingredients are all you need for superlative roasted Brussels sprouts. A quick toss with olive, salt, and pepper and 30 or 40 minutes in the oven, and—voila—a crispy green side dish you can serve with anything from grilled meats to Ina's perfect roast chicken.
CHICKEN PICCATA - SHUTTERBEAN
From shutterbean.com
Estimated Reading Time 2 mins
INA GARTEN'S BEST CHICKEN RECIPES - PUREWOW
CHICKEN PICCATA - FOOD NETWORK
From foodnetwork.co.uk
Cuisine AmericanCategory Main-CourseServings 2
CLASSIC CHICKEN PICCATA FROM LANA’S COOKING
From lanascooking.com
5/5 (3)Total Time 30 minsCategory Main DishesCalories 655 per serving
CHICKEN PICCATA [VIDEO] | RECIPE [VIDEO] | CHICKEN PICCATA ...
From pinterest.com
4.4/5 (646)
CHICKEN PICCATA INA RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
5/5 Total Time 15 minsServings 4Calories 564 per serving
CHICKEN PICCATA | RECIPE | FOOD NETWORK RECIPES, CHICKEN ...
From pinterest.com
4.4/5 (644)Servings 2
INA GARTEN CHICKEN PICCATA - HAMDI RECIPES
From hamdirecipes.com
Cuisine AmericanTotal Time 30 minsCategory Dinner, LunchCalories 490 per serving
7 INA GARTEN CHICKEN RECIPES TO MAKE FOR DINNER TONIGHT ...
From pinterest.com
Estimated Reading Time 5 mins
INA GARTEN CHICKEN PICCATA RECIPE - HEROSALAMAISON.COM
From herosalamaison.com
CHICKEN PICCATA RECIPE | INA GARTEN | FOOD NETWORK
From ontherocks.top
INA GARTEN CHICKEN PICCATA RECIPE WITH CAPERS - ALL ...
From therecipes.info
INA GARTEN CHICKEN PICCATA RECIPE - SPALIVAL.FO
From spalival.fo
BAREFOOT CONTESSA MAKES CHICKEN PICCATA | FOOD NETWORK ...
From vivarecipes.com
CHICKEN PICCATA RECIPE INA GARTEN - ALL INFORMATION ABOUT ...
From therecipes.info
INA GARTEN CHICKEN PICCATA WITH CAPERS - SNEAKMYFEET.FR
From sneakmyfeet.fr
BAREFOOT CONTESSA MAKES CHICKEN PICCATA | FOOD NETWORK ...
From vivarecipes.com
RECIPE FOR CHICKEN MILANESE INA GARTEN - TFRECIPES.COM
From tfrecipes.com
CHICKEN MILANESE FROM INA GARTEN | SHIRLEY DROZDIEL | COPY ...
From copymethat.com
INA GARTEN CHICKEN PICCATA RECIPE EASY - ALL INFORMATION ...
From therecipes.info
INA GARTEN CHICKEN PICCATA RECIPES
From tfrecipes.com
CHICKEN PICCATA INA GARTEN - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
CHICKEN RECIPES ARCHIVES - HAMDI RECIPES
From hamdirecipes.com
CHICKEN PICCATA RECIPE : INA GARTEN : FOOD NETWORK ...
From pinterest.ca
CHICKEN PICCATA | RECIPE | FOOD NETWORK RECIPES, CHICKEN ...
From pinterest.ca
INA GARTENS CHICKEN PICCATA RECIPES
From tfrecipes.com
CHICKEN MILANESE RECIPE INA GARTEN - ALL INFORMATION ABOUT ...
From therecipes.info
CHICKEN PICCATA RECIPE | INA GARTEN | FOOD NETWORK
From crecipe.com
CHICKEN PICCATA (INA GARTEN) RECIPE - FOOD.COM | RECIPE ...
From pinterest.ca
INA GARTEN CHICKEN PICCATA RECIPE - DANABELLEGUTIERREZ.COM
From danabellegutierrez.com
INA GARTEN | FOOD NETWORK
From foodnetwork.com
SIMPLE WAY TO CHICKEN PICCATA INA GARTEN RECIPES
From trewesimg.onrender.com
CHICKEN PICATTA RECIPES : FOOD NETWORK | FOOD NETWORK
CHICKEN PICCATA INA GARTEN RECIPES
From tfrecipes.com
CHICKEN PICCATA - INA GARTEN
From pinterest.ca
BAREFOOT CONTESSA CHICKEN MILANESE RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love