Chicken Piccata With Buttery Lemon Noodles Food

LEMON CHICKEN PICCATA

Steps:

• Preheat oven to 200 degrees F (95 degrees C). Place a serving platter into the oven to warm.
• Season the chicken breast pieces with salt and pepper and dredge them in flour. Shake off excess flour. Heat the vegetable oil in a skillet; pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side. Work in batches and do not crowd skillet, adding oil as needed . Place the chicken pieces onto the warmed platter in the oven. When finished with all the chicken, drain most of the oil from the skillet, leaving a thin coating on the surface of the pan.
• Cook and stir the minced garlic in the skillet until fragrant, about 20 seconds. Pour in the chicken broth. Scrape and dissolve any brown bits from the bottom of the skillet. Stir in the lemon slices and bring the mixture to a boil. Let cook, stirring occasionally, until the sauce reduces to about 2/3 cup, 5 to 8 minutes. Add the lemon juice and capers; simmer until the sauce is reduced and slightly thickened, about 5 minutes more. Drop the butter into the skillet and swirl it into the sauce by tilting the skillet until the butter is melted and incorporated. Add the parsley; remove from heat and set aside.
• Arrange the chicken medallions on serving plates and spoon sauce over each portion to serve.

CHICKEN PICCATA WITH ANGEL HAIR PASTA

Steps:

• Whisk together flour, black pepper, and paprika in a shallow dish. Dredge the chicken pieces in the flour mixture, coating evenly; set aside. Heat olive oil in a large skillet over medium-high heat; stir and cook the garlic until light brown, about 1 minute. Remove the garlic from the skillet and set aside.
• Place 2 tablespoons of butter into the skillet with the olive oil. Cook the chicken pieces in the oil and butter over medium-high heat until brown, about 5 minutes per side. Remove the chicken from the pan and set aside.
• Pour the wine into the hot skillet and bring to a boil over high heat, scraping the browned pieces from the bottom and sides of the pan. Boil the wine until it is reduced by half, about 5 minutes. Whisk in the chicken broth, reserved garlic, lemon juice and capers. Cook for 5 minutes over medium-high heat. Stir in the remaining 2 tablespoons butter and parsley. Return the chicken pieces to the skillet and continue cooking over medium heat until the sauce thickens, about 15 minutes.
• Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well.
• Remove the chicken pieces to a serving dish and drizzle with a few tablespoons of the sauce and capers. Place the cooked angel hair pasta into the skillet with the remaining piccata sauce and toss to coat.

BUTTERY LEMON PARSLEY NOODLES

Steps:

• Bring a large pot of water to a boil. Cook the pasta according to the package instructions. (If using angel hair, stop just short of the al dente stage.) Drain and set aside.
• Melt the butter in a large skillet over medium-high heat, then add the olive oil. Add the parsley, garlic and lemon zest and stir. Throw in the drained pasta and cook, tossing and coating it in the mixture, so that a few of the pieces get a little bit of a pan-fried texture to them, 2 to 3 minutes. Add the lemon juice and some salt and pepper and toss again.

LEMONY CHICKEN PICCATA

Steps:

• Flatten chicken to 1/2-in. thickness. In a large plastic resealable bag, combine the flour, salt and pepper; add the chicken, one piece at a time. Seal bag and toss to coat. , In a small skillet, brown chicken in oil for 2-3 minutes on each side or until no longer pink. Remove and keep warm. , Add wine and garlic to the pan; cook and stir for 30 seconds. Add the broth, lemon juice and capers. Bring to a boil; cook for 1-2 minutes or until slightly thickened. Stir in butter and lemon slices. Return chicken to the pan; heat through.

KITTENCAL'S LEMON CHICKEN PICCATA

Steps:

• Place 1/3 cup of flour in a shallow bowl then combine with cayenne pepper.
• Season the chicken breasts on both sides with seasoned salt, black pepper and garlic powder, then dredge lightly in flour mixture; place on a plate.
• Heat butter and oil in a medium skillet over medium-high heat.
• Add in 2 chicken breasts; cook about 3-5 minutes per side or until cooked through (cooking time will depend on how thin you pounded the chicken) remove to a plate cover loosely with foil to keep warm or place in a 200 degree F oven to keep warm.
• Cook the remaining 2 breasts (adding in a little more oil if needed to prevent over browning (at this point you may need to decrease the heat slightly).
• When the chicken is finished browning have your heat at medium-low then add in the wine, chicken broth and the juice of 2 whole lemons; bring to a light simmer whisking continuously and scraping the bottom of the pan (allow the cream sauce to bubble and thicken until it is reduce by about half seasoning with a little salt and pepper to taste).
• When the sauce is reduced pour in the cream whisking over low heat (taste the sauce, if the lemon flavor is too strong add in a little more broth and cream or you may like it just the way it is).
• Place each breast on a plate then mound some pasta on the side.
• Spoon the sauce over the chicken and pasta.
• Sprinkle with freshly grated Parmesan cheese and some fresh parsley.

CHICKEN PICCATA (AKA LEMON CHICKEN)

Steps:

• Adjust oven rack to lower-middle position, set large heatproof plate on rack, and heat oven to 200 degrees.
• Cut 1 lemon crosswise into slices 1/8 to 1/4 inch thick discarding ends; set aside.
• Juice the other lemon.
• Sprinkle both sides of chicken breasts generously with salt and pepper.
• Measure flour into pie tin or shallow baking dish.
• Coat chicken with flour, and shake to remove excess.
• Heat heavy-bottomed skillet over medium-high heat until hot, about 2 minutes.
• Add 2 TBSP oil and coat pan bottom.
• Lay half of chicken pieces in skillet.
• Sauté without moving them, until lightly browned on first side, 2 to 2 1/2 minutes.
• Turn chicken and cook until second side is lightly browned, 2 to 2 1/2 minutes longer.
• Remove pan from heat and transfer chicken to plate in oven.
• Add remaining 2 tablespoons oil to now-empty skillet and heat until shimmering.
• Add remaining chicken pieces and repeat.
• Add garlic to now-empty skillet and return skillet to medium heat.
• Sauté until fragrant, about 30 seconds for shallot or 10 seconds for garlic.
• Add stock and lemon slices, increase heat to high, and scrape skillet bottom with wooden spoon or spatula to loosen browned bits.
• Simmer until liquid reduces to about 1/3 cup, about 4 minutes.
• Add lemon juice and capers and simmer until sauce reduces again to 1/3 cup, about 1 minute.
• Remove pan from heat and swirl in butter until butter melts and thickens sauce; swirl in parsley.
• Spoon sauce over chicken and serve immediately.