Chicken Piccata Pockets Food

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 POCKETS

Steps:

• Preheat oven to 425°. Beat cream cheese, lemon juice, salt and pepper on medium speed until well combined. Fold in capers and shallot., Unfold puff pastry; roll into a 12-in. square. Cut into 4 smaller squares. Spread cream cheese mixture over squares to within 1/4 in. of edges; top with chicken., Fold a corner of each pastry square over chicken, forming a triangle. Pinch triangle edges to seal and flatten with fork for tighter seal. Whisk egg and water; brush over pastry pocket, including edges. Discard leftover egg mixture. Pierce each pocket twice with a fork to vent., Bake on a parchment-lined baking sheet until golden brown, 18-25 minutes. Remove from oven; cool 5 minutes. Serve pockets with lemon slices and parsley., Freeze option: Cover and freeze unbaked pockets on a waxed paper-lined baking sheet until firm. Transfer to an airtight container; return to freezer. To use, bake as directed, increasing time about 5 minutes.

AIR-FRYER CHICKEN PICCATA POCKETS

Steps:

• Preheat air fryer to 425°. Beat cream cheese, lemon juice, salt and pepper on medium speed until well combined. Fold in capers and shallot., Unfold puff pastry; roll into a 12-in. square. Cut into 4 smaller squares. Spread cream cheese mixture over squares to within 1/4 in. of edges; top with chicken., Fold a corner of each pastry square over chicken, forming a triangle. Pinch triangle edges to seal and flatten with fork for tighter seal. Whisk egg and water; brush over pastry pocket, including edges. Discard leftover egg mixture. Pierce each pocket twice with a fork to vent., Place in a single layer on greased tray in air-fryer basket. Cook until golden brown, 18-25 minutes. Remove from air fryer; cool 5 minutes. Serve pockets with lemon slices and parsley.Freeze option: Cover and freeze unbaked pockets on a waxed paper-lined baking sheet until firm. Transfer to an airtight container; return to freezer. To use, cook as directed, increasing time about 5 minutes.

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:

• 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

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.