Easy Chicken Piccata Recipe By Tasty 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.

CREAMY CHICKEN PICCATA RECIPE BY TASTY

Steps:

• Butterfly each chicken breast. Lay a piece of parchment paper on top and pound to about ¼ inch (6 mm) thick. Season generously on both sides with salt and pepper.
• Cut each breast in half lengthwise so you have 4 pieces of chicken.
• Add the flour to a wide, shallow dish. Dredge each piece of chicken in flour, shaking off the excess.
• Heat the olive oil in a large skillet over medium heat. Fry the chicken until golden brown, about 3-4 minutes per side. Remove the chicken from the pan and set aside.
• Pour the white wine into the pan and cook until reduced by half, about 1 minute.
• Add the butter, garlic, and capers and cook until fragrant, about 2 minutes.
• Stir in the lemon juice and chicken stock and cook for 5 minutes, until the sauce has slightly thickened.
• Stir in the cream, then return the chicken to the pan.
• Sprinkle with the parsley and turn the chicken to coat in the sauce. Simmer for 2 minutes, until the sauce thickens slightly, then remove from the heat.
• Serve the chicken and sauce over angel hair pasta.
• Enjoy!

EASY CHICKEN PICCATA

Steps:

• Coat chicken cutlets with flour.
• Cook Angel Hair pasta according to package directions and drain.
• Melt 2 tablespoons butter in large skillet.
• Add chicken; cook, turning halfway through, for 5 minutes (on each side) or until lightly browned and tender.
• Remove to platter; keep warm.
• Add remaining butter to skillet; stir in garlic, wine, lemon juice and bouillon.
• Bring to a boil; cook for 3 to 5 minutes or until sauce is slightly thickened.
• Stir in capers.
• Place chicken on top of Angle Hair and spoon sauce over chicken.
• Sprinkle with parsley and grated parmesan cheese,.

EASY CHICKEN PICCATA

Steps:

• Slice chicken breasts horizontally to yield 4 pieces. Place breasts between 2 sheets of plastic wrap and pound to 1/4-inch thin. Place flour on a plate and dredge each breast on both sides in flour.
• Melt butter in a large skillet over medium heat. Put chicken into the skillet and season tops with salt and pepper. Turn when nicely browned, about 4 minutes, and season again. Cook second side until browned, about 4 minutes. Transfer breasts to a plate, reserving skillet drippings.
• Add wine and lemon juice to the skillet, stirring to scrape up any browned bits. Simmer to reduce and thicken sauce, about 5 minutes more. Add capers and pour sauce over chicken breasts on the plate. Sprinkle with parsley.

EASY CHICKEN PICCATA RECIPE BY TASTY

Steps:

• Butterfly the chicken breast and pound it thin. Salt and pepper to taste.
• Dredge each piece in flour, shaking off the excess.
• In a skillet over high heat, melt three Tbsp. butter, and brown the chicken, the browner and crispier the better, 3-5 minutes on each side.
• Remove chicken from the skillet, and, in the same pan, add chicken stock, lemon, and capers.
• Boil until the sauce reduces by ⅓, and return the chicken to the skillet.
• Spoon sauce over the chicken several times.
• Serve immediately, with the remaining sauce poured over the chicken.
• Enjoy!

EASY CHICKEN PICCATA

Steps:

• Preheat oven to 350°. Cut chicken breasts in half crosswise. Pound with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess., In a large skillet, heat 1 tablespoon oil over medium-high heat. Brown chicken in batches, adding additional oil as needed. Transfer chicken to an ungreased 13x9-in. baking dish., Add stock, capers and lemon juice to pan, stirring to loosen browned bits from pan. Whisk in butter, 1 tablespoon at a time, until creamy. Pour sauce over chicken. Bake 5-10 minutes or until no longer pink.

CHICKEN PICCATA (EASY RECIPE)

Steps:

• Combine the flour, salt, and black pepper in a medium bowl. Coat the chicken with the flour mixture evenly. Shake off any excess flour.
• Melt the butter in a medium skillet over medium heat; be careful not to brown the butter. Sear the chicken until the juices run clear, and it's no longer pink inside, about 10 minutes. Flip the chicken over frequently for even cooking. Remove from the skillet and keep warm.
• Pour the white wine into the skillet, scraping the bottom to melt any remaining browned bits of food. Stir in the lemon and reduce heat to low. Cook the sauce, stirring often, for 10 minutes, or until slightly thickened.
• Add the capers and chicken. Toss the chicken to coat.
• Place the chicken in a serving dish. Top with sauce and garnish with lemon slices and parsley. Enjoy!

TANGY CHICKEN PICCATA

Steps:

• Combine flour, salt, and pepper in a shallow dish.
• Coat each breast with flour mixture.
• Shake off excess.
• In a skillet, melt the butter.
• Add the chicken breasts and sauté (turning once) over medium heat for 5 minutes or until cooked through.
• Remove chicken from skillet.
• In same skillet, combine the chicken broth, wine, and lemon juice.
• Boil sauce, reducing it by one third.
• Top chicken with sauce.
• Sprinkle with capers.

CHICKEN PICCATA RECIPE (EASY!)

Steps:

• Sprinkle both sides of each chicken breast liberally with salt and pepper.
• Place flour in a shallow bowl and dip each chicken breast to coat. Coat both sides, and shake off any excess. Set aside.
• Heat a large skillet with olive oil and 3 tablespoons butter over medium/high heat.
• Once butter is melted and butter/oil begin to shimmer/crackle, add the chicken.
• Brown the chicken for 3-4 minutes per side, until the internal temperature reaching 165F. Remove chicken from skillet and set aside on a foil tented plate.
• Add the chicken stock, lemon juice, and capers to the pan and lightly scrape the bottom of the pan to deglaze.
• Add the remaining 3 tablespoons butter and allow to melt. Reduce to a simmer and allow to cook for 5 minutes to slightly thicken.
• Return chicken to the skillet and baste in the sauce. Allow to simmer until chicken is heated through.
• Serve drizzled with sauce. Enjoy!

QUICK CHICKEN PICCATA

Steps:

• In a shallow bowl, mix flour, salt and pepper. Pound chicken breasts with a meat mallet to 1/2-in. thickness. Dip chicken in flour mixture to coat both sides; shake off excess., In a large skillet, heat butter over medium heat. Brown chicken on both sides. Add wine; bring to a boil. Reduce heat; simmer, uncovered, until chicken is no longer pink, 12-15 minutes. Drizzle with lemon juice. If desired, sprinkle with parsley.