CHICKEN PICCATA WITH GARLICKY GREENS & NEW POTATOES
Make more time midweek with our tasty chicken piccata with capers, greens and new potatoes. Ready in 20 minutes, it's healthy and low in calories too
Provided by Anna Glover
Categories Dinner, Lunch, Supper
Time 20m
Number Of Ingredients 10
Steps:
- Cook the new potatoes in a large pan of boiling salted water for 8-10 mins until tender. Add the green beans and spring greens for the last 3 mins. Drain, then separate the greens from the potatoes.
- While the potatoes are cooking, cut the chicken breasts through the centre lengthways, leaving one side attached so it opens out like a book. Brush each one with 1 tsp of the olive oil, then season.
- Heat a large frying pan over a medium-high heat and cook the chicken for 4 mins on each side until golden. Pour over the stock, capers, lemon juice and zest, then simmer gently for a few minutes to reduce. Add the cooked potatoes and simmer for another minute.
- Heat the remaining 1 tsp oil in another frying pan and fry the garlic for 1 min until lightly golden and fragrant. Tip in the drained greens, and toss in the garlicky oil. Season, then scatter over the parmesan and serve with the chicken and potatoes.
Nutrition Facts : Calories 393 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 7 grams sugar, Fiber 13 grams fiber, Protein 41 grams protein, Sodium 0.7 milligram of sodium
EASY CHICKEN PICCATA WITH ITALIAN FRIED POTATOES
I altered a breaded chicken recipe I was told by a co-worker to what I knew of chicken piccata. I add the potatoes as a side. The meal goes well with steamed peas seasoned with basil
Provided by Travel-n-cook
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Wash chicken cutlets and pat dry with paper towels.
- Pour flour into bowl (around 1 cup) and season with oregano, basil, and a bit of black pepper. Mix together.
- Dredge chicken cutlets in flour until all surfaces are completely covered, then shake off excess.
- Coat frying pan with olive oil and cook chicken cutlets over medium heat until both sides are golden brown.
- When chicken is almost ready, place 1-1/2 tablespoons of butter with 1 teaspoon of parsley in tea cup or small glass bowl in the microwave for about 90 seconds.
- Add 1/2 teaspoon of garlic powder, 1 teaspoon a lemon juice, 2 tablespoons of sauterne, and a bit of sea salt to butter and stir together.
- When chicken is golden brown, add butter mixture over the cutlets as evenly as possible.
- When most of butter mixture is absorbed into chicken or dissapates, place the cutlets onto a baking sheet (covered with cooking spray) and place them in oven at 400 degrees for about 10-15 minutes.
- Clean 4 large russet potatoes.
- Slice potatoes into 16 slices each.
- Place potatoes slices into large bowl and coat with the olive oil.
- Add fresh thyme, rosemary, oregano, basil, black pepper, and sea salt to you desired degree.
- Mix the contents of the bowl together so the seasonings are coated onto the potatoes with the olive oil.
- Place mixture on baking sheet and cook for around 30-40 minutes at 400 or until potatoes start to brown and get slightly crispy. Test with fork to make sure the potatoes have softened inside.
Nutrition Facts : Calories 596.7, Fat 22.9, SaturatedFat 5.4, Cholesterol 11.4, Sodium 61.6, Carbohydrate 88.7, Fiber 9, Sugar 3, Protein 10.8
CHICKEN "PICCATA" WITH CHARD OR BEET GREENS
These pungent, lemony chicken breasts that are among the top 10 dinners in my house. I pound chicken breasts thin, - to about 1/4 inch. This way, you can get a good two servings, if not more, out of each boneless, skinless breast. They take minutes to cook, and you can pound the chicken breasts ahead of time and keep them between sheets of plastic in the refrigerator until you're ready to make dinner.
Provided by Martha Rose Shulman
Categories dinner, quick, main course
Time 20m
Yield Serves 4
Number Of Ingredients 11
Steps:
- Cut each chicken breast into 2 equal pieces (if they are - 12 ounces or more, cut them into 3 pieces). Place two sheets of plastic wrap (1 large sheet if you have extra-wide wrap) on your work surface, overlapping slightly, to make 1 wide sheet, and brush lightly with olive oil. Place a piece of chicken in the middle of plastic sheet and brush lightly with oil. Cover the chicken with another wide layer of plastic wrap. Working from the center to the outside, pound chicken breast with the flat side of a meat tenderizer until about 1/4 inch thick. Don't pound too hard or you'll tear the meat. If that happens it won't be the end of the world, you'll just have a few pieces to cook.) Repeat with the remaining chicken breast pieces.
- Bring a large pot of water to a boil, add salt to taste and blanch greens for 1 to 2 minutes. Using a skimmer or a slotted spoon, transfer greens to a bowl of cold water, then drain and squeeze out excess water. Alternatively, steam greens for 2 to 3 minutes, until wilted. Chop medium-fine and set aside.
- Season pounded chicken breasts with salt and pepper on one side only. Dredge lightly in the flour and tap the breasts to remove excess.
- Turn oven on low and get out a platter or a sheet pan. Heat a wide, heavy skillet over high heat and add oil. When oil is hot, place one or two pieces of chicken in the pan - however many will fit without crowding. Cook for 1 1/2 minutes, until bottom is browned in spots. Turn over and brown on other side, about 1 1/2 minutes. (Do not overcook or chicken will be dry.) Transfer to platter or sheet pan and keep warm in the oven. Repeat with rest of chicken, if any.
- If there is more than a tablespoon of fat in the pan, pour some of it off into a jar or bowl. To deglaze the pan, add wine and lemon juice to pan and scrape. Whisk in softened butter and capers, and stir until sauce is velvety. Pour over chicken. Sprinkle on parsley.
- Transfer greens to pan and heat through, stirring. Season to taste with salt and pepper. Arrange on plates with the chicken on top or on the side.
Nutrition Facts : @context http, Calories 299, UnsaturatedFat 9 grams, Carbohydrate 9 grams, Fat 14 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 3 grams, Sodium 505 milligrams, Sugar 1 gram, TransFat 0 grams
GARLIC CHICKEN PICCATA
I haven't tried this yet, but I found it in the April 2005 issue of InStyle Magazine. Many of their "party" recipes call for unusual ingredients or difficult techniques - this one doesn't & it sounds yummy!
Provided by rockinred
Categories Chicken Breast
Time 17m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees F.
- In a small bowl, combine all ingredients except chicken & broth.
- Place chicken in large baking dish in a single layer; spoon herb mixture on top and pour broth over.
- Bake 3-4 minutes on each side or until cooked through.
- To serve, arrange chicken on platter and pour pan juices over it.
Nutrition Facts : Calories 229.7, Fat 7.5, SaturatedFat 1.3, Cholesterol 92.2, Sodium 340.2, Carbohydrate 1.4, Fiber 0.2, Sugar 0.1, Protein 37.2
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