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
OVEN-BAKED CHICKEN PICCATA
Oven-Baked Chicken Thighs with capers, lemon, and garlic! This baked chicken piccata is easy to make and makes a very flavorful weeknight dinner. Gluten-free recipe!
Provided by Julia
Categories Main Course
Time 40m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 F.
- Brush chicken thighs thoroughly with melted butter. Arrange chicken in a medium-size baking pan.
- Sprinkle minced garlic over and around the chicken thighs.
- Add lemon slices and capers around the chicken thighs.
- Add chicken broth to the bottom of the baking pan, without pouring it over the chicken thighs (chicken thighs should only have butter brushed over them - to make the skin crispy). Sprinkle salt and pepper on top.
- Bake the chicken until completely cooked through and the skin on top is golden brown and crispy, for about 30 minutes. Internal temperature should register 175 degrees F.
- To serve, spoon caper mixture over chicken. Sprinkle with finely chopped green onions.
Nutrition Facts : Calories 684 kcal, Carbohydrate 10 g, Protein 38 g, Fat 55 g, SaturatedFat 20 g, Cholesterol 266 mg, Sodium 1167 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
CHICKEN PICCATA THIGHS
Chicken Piccata thighs is a great weeknight recipe. Serve the juicy chicken and punchy lemon, caper and butter sauce with steamed rice for an easy dinner.
Provided by Alida Ryder
Categories Dinner Gluten free
Time 40m
Number Of Ingredients 9
Steps:
- Add the olive oil to a large saute pan and add a tablespoon of butter. Allow to melt together.
- Add the chicken, skin side down and season to taste. Cover and allow to brown for 10-12 minutes.
- Flip the chicken, season again and cook for another 10-12 minutes.
- Remove the chicken from the pan and set aside.
- Add the garlic, scraping the bottom of the pan, and allow the garlic to fry and become fragrant then pour in the chicken stock, lemon juice and zest.
- Allow to come to a simmer then simmer for 5 minutes.
- Add the capers and simmer for 2 minutes then add the remaining butter and stir into the sauce to emulsify. Add the chicken back to the pan.
- Scatter over the chopped parsley and allow to cook for 10-15 minutes until the chicken is cooked through and the sauce has reduced a little. (If necessary, add more stock.)
- Check the seasoning and adjust.
- Serve with rice, mashed potatoes or vegetables of your choice.
Nutrition Facts : Calories 210 kcal, Carbohydrate 2 g, Protein 28 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 129 mg, Sodium 539 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CHICKEN THIGH PICCATA
Provided by Michael Symon : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat your oven to 375 degrees F. Season the chicken on both sides with salt and pepper.
- Heat a large saute pan over medium-high heat and add a drizzle of olive oil and 1 tablespoon of the butter. Add the chicken pieces, skin-side down, and cook until golden brown, 3 to 5 minutes. Flip and cook on the other side until golden brown, 2 to 3 minutes, then remove to a sheet tray. Place the chicken in the oven and cook until the internal temperature reaches 165 degrees F on an instant-read thermometer, 15 to 20 minutes.
- Place the saute pan back on the heat over medium heat and add 2 tablespoons of the butter along with the garlic and a pinch of salt. Cook until the garlic softens and becomes aromatic, 1 to 2 minutes. Next, add the white wine and reduce slightly, 2 to 3 minutes, before adding the chicken stock.
- Bring the liquid to a strong simmer, 2 to 3 minutes, then add the capers and lemon juice. Remove from the heat and swirl in the remaining 1 tablespoon of butter and the parsley. Place the chicken pieces back in the pan or plate the chicken and spoon the sauce over the top.
SOUS VIDE CHICKEN THIGHS
Steps:
- Set sous vide machine to 74C/165F.
- Season chicken thighs with salt to taste. Place chicken in sous vide bag with thyme, and remove the air through a vacuum sealer or the displacement method. Drop the bag in the bath for an hour and a half.
- Remove bag from bath. Take chicken out of the bag, pat dry and season with salt and pepper to taste.
- Heat up large skillet on high and add oil. Sear chicken thighs for 60 seconds on each side, or until browned. Remove from pan, and place on a plate to rest for 5 minutes. Once rested, serve and enjoy!
GOOD EATS CHICKEN PICCATA
Roughly translated, piccata means "sharp," and refers to an entire class of dishes featuring very thin cutlets cooked in a pan and served with a sharp or piccata sauce.The flavor of this chicken dish is piccata indeed with the acid of the lemon and the bracing brininess of the capers. There's also a rounded umami from the mushrooms. And to be honest, the chicken thighs are way better than the turkey breast I used in my original application - never send breasts to do a job better suited to thighs. This recipe first appeared in Season 2 of Good Eats: Reloaded.
Provided by Sarah Chanin
Categories Mains
Time 1h
Number Of Ingredients 12
Steps:
- Combine the broth, wine, and lemon juice in a liquid measuring cup and set aside. Season the thighs with 2 teaspoons of the salt and all of the pepper.
- Dump the flour into a gallon-size freezer bag and add one thigh. Push out as much air as possible and seal the bag. Shake to coat then lay the bag (and the thigh) flat on a counter or cutting board and pound (as gently as you can) with a meat pounder. When the thigh is about 1/4-inch thick, remove to a plate and repeat with the remaining pieces.
- Place a heavy 11-inch, straight-sided sauté pan with a tight-fitting lidA good braise requires a good seal. over high heat for 1 minute. Add 1 tablespoon each of the butter and oil to the pan and when the butter just stops bubbling, carefully slide two thighs into the fat. Reduce the heat to medium-high and cook, giving the pan a gentle shake every now and then, until bolden brown - 2 to 4 minutes. Flip the thighs and repeat.
- Remove the chicken from the pan to a large plate or platter, add another tablespoon each of butter and oil, and cook another two thighs as before. Then follow with the final two thighsAvoid the urge to overcrowd the pan, or the thighs will stew rather than brown..
- When the last pieces of chicken exit the pan, immediately add the mushrooms and the remaining teaspoon of salt. Sauté until the mushrooms start to turn golden brown - 5 minutes, give or take.
- Stir the mushrooms out to the circumference of the pan and add the capers right to the middle, stirring until they start to brown and pop - 1 minute. Deglaze with a third of the wine-broth mixture, stirring to dissolve any browned goodness stuck to the bottom of the pan.
- Return the chicken to the pan, overlapping the pieces as needed, and pour in the remaining wine-broth mixture. Arrange the lemon slices atop the chicken, slap on the lid, reduce the heat to low and cook until the chicken is fork-tender - 5 minutes.
- Evacuate the thighs and arrange on the plater. Boost the heat back to high, add the final tablespoon of butter to the sauce, and stir constantly until the sauce begins to thicken - 1 to 2 minutes. Pour over the chicken, garnish with new lemon slices if desired, top with the parsley and serve.
CREAMY CHICKEN PICCATA
The easiest chicken piccata ever! With tender, juicy chicken thighs + the most heavenly cream sauce. 30 min, start to finish. YES!!
Provided by Chungah Rhee
Categories entree
Yield 4-6 servings
Number Of Ingredients 11
Steps:
- Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge chicken in 4 tablespoons flour until evenly coated. Heat canola oil and butter in a medium skillet over medium heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside. Reduce heat to medium low. Whisk in remaining 1 1/2 tablespoons flour until lightly browned, about 1 minute. Gradually whisk in chicken stock, wine and lemon juice. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 3 minutes. Stir in heavy cream, parsley and capers; season with salt and pepper, to taste. Return chicken to the skillet. Serve immediately.
CHICKEN PICCATA PASTA
Steps:
- Cook the pasta according to instructions and drain well.
Nutrition Facts : Calories 1202 kcal, Carbohydrate 78 g, Cholesterol 184 mg, Fiber 5 g, Protein 36 g, SaturatedFat 32 g, Sodium 1891 mg, Sugar 5 g, Fat 80 g, ServingSize Serves 2, UnsaturatedFat 0 g
CHICKEN-THIGH PICCATA WITH BROCCOLI RABE
For a winning weeknight chicken dinner, a briny piccata sauce made with lemon juice, capers, and butter is a perfect match for boneless, skinless chicken thighs. This deceptively simple recipe can be pulled together in under thirty minutes.
Provided by Sarah Carey
Categories Chicken Thigh Recipes
Time 25m
Number Of Ingredients 11
Steps:
- Season chicken with salt and pepper. Dredge in flour, tapping off excess. Heat a large skillet over high; swirl in 3 tablespoons oil. Add chicken; cook until golden brown and cooked through, 3 to 4 minutes a side. Transfer to a plate.
- Add flour to skillet; cook 30 seconds. Add capers, then whisk in 3/4 cup broth until it comes to a boil. Whisk in lemon juice and butter. Return chicken to skillet; coat in sauce and simmer until thickened, about 30 seconds.
- Heat remaining 1 tablespoon oil in a large saucepan over medium. Add garlic and broccoli rabe; toss to coat. Add remaining 1/2 cup broth, cover, and simmer, still over medium heat, stirring occasionally, until broccoli rabe is tender, about 10 minutes. Serve chicken and sauce over broccoli rabe, with bread.
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- Place the flour in a gallon freezer bag and add one thigh to the bag. Seal, and shake to coat. Then open the bag just enough to allow air out. Place the thigh on a sturdy counter or cutting board and flatten that sucker with a meat pounder, flipping the bag once during the process, until the thigh is about 1/4 inch thick. Remove to a plate and repeat with the rest of the thighs.
- Place a heavy, 12-inch straight-sided sauté pan with a tight-fitting lid over high heat for 1 minute.
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- Place the egg white in a bowl; whisk. Place the Italisan seasoned panko crumbs on a plate. Remove any excess fat from the chicken thighs.
- Heat half of the olive oil in a large skillet over medium heat. Once the pan is HOT, dip the chicken into the egg white then place on the panko crumbs; flip to coat evenly. Place into the hot pan; repeat, cooking in batches if needed. Season the chicken in the pan with sea salt and freshly cracked pepper, to taste. Reduce heat to medium and cook for 7-8 minutes or until crisp and golden brown; flip the chicken over. Add the other half of the olive oil into the pan then swirl to coat the bottom of the pan and the chicken. Cook for 7-8 minutes or until cooked through. Remove the chicken from the pan and place on a plate with a loosely placed tin foil tent.
- Add 1 teaspoon of olive oil to the pan then add the minced garlic. Cook, stirring constantly, for 30 seconds. Add the chicken broth, lemon juice, lemon zest, and capers then season with sea salt and freshly cracked pepper, to taste. Cook to a boil for a few minutes to reduce. Add the parsley to the sauce then place the chicken and it's juices back into the pan. Reheat the chicken for a few minutes then serve with sauce drizzled over the top. Enjoy.
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- Cut each breast into 3 pieces. Then place between 2 pieces of cling wrap or paper and pound to 1/2 cm / 0.2" thickness.
- Pour out and discard excess fat in skillet, then give it a quick wipe with paper towels (no need to clean thoroughly).
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- Preheat oven to 400°F. Sprinkle chicken with salt and pepper. Grate 1 tsp zest and squeeze 3 Tbsp juice from lemon; set aside.
- Heat 2 Tbsp oil in a large skillet over medium-high heat. Add half of chicken to skillet; cook 3 minutes per side or until browned. Transfer to a large rimmed baking sheet. Repeat procedure with 2 tbsp hot oil and chicken. Add remaining chicken to baking sheet.
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- Place chicken in a heavy-duty zip-top plastic bag; add flour, salt, and pepper. Seal bag, and shake to coat chicken. Combine egg white and water in a shallow dish. Remove chicken from bag. Dip each piece in egg white mixture, and dredge in breadcrumbs.
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