EASY LEMON CHICKEN PICCATA
You won't believe how quick and simple this is with ingredients you already have on hand! Serve with pasta and you're set!
Provided by Chungah Rhee
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Season chicken with salt and pepper, to taste. Working one at a time, dredge chicken in flour. Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken and cook, flipping once, until cooked through, about 4-5 minutes on each side. Set aside and keep warm. Melt remaining 2 tablespoons butter in the skillet. Add garlic and shallots, and cook, stirring frequently, until fragrant, about 2 minutes. Stir in chicken broth, wine and lemon juice. Cook, stirring occasionally, until slightly reduced, about 5 minutes. Gradually whisk in heavy cream until slightly thickened, about 3-4 minutes; season with salt and pepper, to taste. Stir in capers. Serve immediately with pasta and chicken, garnished with parsley, if desired.
LEMON CHICKEN PICCATA
This delicious lemon chicken piccata dish is exquisite and easy to prepare. The light and luscious lemon sauce really pops without being too acidic; it is simply divine. Serve it with herb-roasted potatoes or lemon-rice pilaf.
Provided by LemonLush
Categories World Cuisine Recipes European Italian
Time 50m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 421 calories, Carbohydrate 16.1 g, Cholesterol 127.6 mg, Fat 21.2 g, Fiber 1.3 g, Protein 41.1 g, SaturatedFat 8.2 g, Sodium 347.9 mg, Sugar 0.7 g
LEMON CHICKEN PICCATA
I love Lemon Piccata recipes. This one is made with Chicken but you can substitute Veal and works great. The original recipe came from the back of the Meyers Lemon Juice bottle that you get from William Sonoma.
Provided by Gone Fishin
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a shallow bowl put the flour, salt and pepper and dredge your chicken, shaking off excess.
- In a large fry pan over a medium high heat, place 2 Tbs. of oil and heat until almost smoking. add the Chicken and cook until browned and opaque throughout, about 8-9 minutes total. Place chicken on a warm platter and cover while you make the sauce.
- In the same pan over a medium high heat, warm the remaining 1 Tbs. of oil . Add the shallots and sauté until soft and translucent, 1-2 minutes. Add the wine and reduce to about half. Use a wooden spoon and scrape the bottom of pan to loosen the brown bits. Add the lemon juice, stock and capers and cook until thickened, about 5 minutes. Whisk in the sage, butter and parsley. Spoon the sauce over the chicken and serve.
15-MINUTE LEMON CHICKEN PICCATA
Juicy, tender lemon chicken piccata in a tangy caper & lemon sauce! This comforting & classic Italian dish is made in one pan, is so easy to make, and is filled with impressive flavor.
Provided by A Simple Palate
Categories Main Course
Time 30m
Number Of Ingredients 12
Steps:
- Whisk sauce ingredients: In a small bowl or liquid measuring up, whisk chicken broth, lemon juice + zest, garlic powder, and capers together. Set aside for later.
- Tenderize the chicken: Then place chicken breasts into a ziplock bag or lay between two pieces of parchment paper. Use a smooth side of a meat hammer or a rolling pin to pound the meat until it's about 1/2 to 1/4 inch thick. Tip: this tenderizes the chicken and also helps it to cook evenly.
- Dip in flour: Evenly sprinkle salt & pepper over both sides of chicken breasts. Add flour to a shallow bowl and dredge chicken into flour on both sides.
- Brown chicken: Heat olive oil and 2 Tbsp butter in a large pan. Add floured chicken to pan and cook for 3 minutes on each side (cooking time will depend on the thickness of the chicken). Chicken should be browned and cooked through. Remove from pan onto another plate.
- Add sauce and simmer: In the same pan, add 1 Tablespoon of butter and minced garlic. Saute until fragrant (about 30 seconds). Add chicken broth and caper mixture to garlic - whisk ingredients together (make sure you scrape the bottom of the pan to get all the chicken flavor). Reduce sauce for about 4-5 minutes, whisk often.
- Add chicken and serve: Add chicken to pan with sauce. Garnish with fresh parsley and parmesan cheese.
Nutrition Facts : Calories 313 kcal, Carbohydrate 21.1 g, Protein 10.1 g, Fat 21.8 g, Cholesterol 47.2 mg, Sodium 242.7 mg, Sugar 5 g, ServingSize 1 serving
CHICKEN PICCATA
For dinner this week, make Giada De Laurentiis' famous Chicken Piccata recipe, a comforting Italian classic made with lemon, butter and capers.
Provided by Giada De Laurentiis
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
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.
LEMON-CHICKEN PICCATA RECIPE
Bring together crispy chicken, fresh lemon juice & capers in this Lemon-Chicken Piccata Recipe. Serve a Lemon-Chicken Piccata Recipe any night of the week.
Provided by My Food and Family
Categories Herbs
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cut half of 1 lemon into 4 thin slices; squeeze juice from remaining 2-1/2 lemons. Coat chicken with mayo, then cracker crumbs.
- Heat oil in large skillet on medium-high heat. Add chicken; cook 5 min. Turn; cook on medium heat 5 min. or until chicken is golden brown on both sides and done (165ºF). Transfer chicken to platter; sprinkle with parsley. Cover to keep warm. Carefully wipe any crumbs from skillet with paper towel.
- Add lemon juice and broth to skillet; cook on medium-high heat 6 to 8 min. or until slightly reduced, stirring occasionally. Add butter, lemon slices and capers; cook and stir on low heat 3 to 4 min. or until butter is melted and lemons are heated through. Serve over chicken.
Nutrition Facts : Calories 330, Fat 22 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 20 g
EASY CHICKEN PICCATA
This is my son's favorite dish. He is a very persnickety eater. Serve this chicken recipe over white rice.
Provided by Sarah Gilmore de Ruiter
Categories Main Dish Recipes Chicken Chicken Piccata Recipes
Time 25m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 383.8 calories, Carbohydrate 33.7 g, Cholesterol 96.4 mg, Fat 13.5 g, Fiber 4.9 g, Protein 30.7 g, SaturatedFat 7.7 g, Sodium 247.3 mg, Sugar 0.4 g
LEMON CHICKEN PICCATA
This Lemon Chicken Piccata is a quick and easy healthy version of the original recipe, that's grain-free, Whole30 and Paleo, but with the same great taste!
Provided by Yumna Jawad
Categories Entree Main Course Main Dish
Time 28m
Number Of Ingredients 10
Steps:
- Season the chicken cutlets on both sides with the salt and pepper and set aside.
- Pour the arrowroot onto a wide bowl. Lightly dredge each cutlet in the arrowroot until evenly coated, then shake off any excess. Set the dredged cutlets aside on a clean plate.
- In a large skillet over medium-high heat, heat the oil. Working in batches so as to not overcrowd the skillet, carefully add the cutlets and cook until golden brown on both sides, 3 to 4 minutes per side. The chicken does not need to be completely cooked through, just golden brown. Transfer to a parchment-lined plate.
- Reduce the heat to low, add the butter to the skillet. Add the garlic and cook until fragrant, about 30 seconds. Stir in the capers, chicken broth, and lemon juice. Increase the heat to a simmer. Nestle the chicken into the sauce and cook, uncovered and stirring occasionally, until the sauce has thickened and the chicken is tender, about 15 minutes. Taste and adjust the seasoning with salt and pepper, if desired. Garnish with the parsley and fresh lemon slices, if desired, and serve.
Nutrition Facts : Calories 255 kcal, Carbohydrate 9 g, Protein 25 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 80 mg, Sodium 483 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CHICKEN PICCATA WITH LEMON BUTTER CAPER SAUCE
This easy Classic Italian Chicken Piccata recipe features thin slices of chicken breast smothered in a smooth lemon butter sauce with capers, all made in one pan in 20 minutes!
Provided by Elizabeth Lindemann
Categories Dinner
Time 20m
Number Of Ingredients 9
Steps:
- In a shallow bowl, mix together the flour (1/4 cup), kosher salt (1 teaspoon), and black pepper (1/2 teaspoon).
- Dredge each chicken breast cutlet in the flour mixture, pressing the flour into the surface of the chicken so it's completely coated, and gently shaking off any excess flour. Set on a plate or cutting board as you work to coat them all.
- Heat up 2 tablespoons of olive oil and 2 tablespoons of the butter in a large skillet over medium-high heat.
- Add the dredged chicken cutlets to the skillet. Cook for three minutes, then flip and cook for another three minutes (or until browned and fully cooked). Remove to a plate.
- Add the white wine (1/2 cup) or chicken stock, lemon zest and juice, and capers (2 tablespoons) to the skillet and use a wooden spoon to scrape up any browned bits from the bottom. Allow to simmer until liquid has reduced by about half, stirring frequently, about 2-3 minutes.
- Turn the heat to low and add remaining 2 tablespoons of butter to the skillet, stirring until it's completely melted in. Add the chicken back into the skillet and heat just for a minute or so until it absorbs a bit of the sauce and is heated up again.
- Serve with sauce spooned over the chicken.
Nutrition Facts : Calories 475 kcal, Carbohydrate 7 g, Protein 49 g, Fat 24 g, SaturatedFat 9 g, Cholesterol 175 mg, Sodium 1057 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CHICKEN PICCATA (AKA LEMON CHICKEN)
Make and share this Chicken Piccata (AKA Lemon Chicken) recipe from Food.com.
Provided by Kimke
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 426.8, Fat 26.4, SaturatedFat 8.2, Cholesterol 100.2, Sodium 353.9, Carbohydrate 19, Fiber 1.9, Sugar 2.1, Protein 29
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!
Nutrition Facts : Calories 484 cal
EASY CHICKEN PICCATA
Easy chicken recipes are my go-to dinner choice. My chicken piccata pasta dish is ready to serve in a half hour. It takes just a few minutes in the oven to bake to tender perfection. -Hannah Williams, Malibu, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 382 calories, Fat 23g fat (8g saturated fat), Cholesterol 117mg cholesterol, Sodium 725mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 36g protein.
LEMON CHICKEN PICCATA RECIPE
Easy Chicken Piccata recipe with capers, lemon and dill that is ready and on the table in 30 minutes.
Provided by Melissa
Categories Dinner
Time 30m
Number Of Ingredients 11
Steps:
- Prepare your chicken for dredging by cutting it into smaller sections and gently pounding out with a meat tenderizer (or rolling pin) you want your chicken to be very thin so it cooks quickly. In a low sided dish mix together flour, corn starch ,garlic powder and a pinch of salt and pepper.
- In a large skillet heat 2-3 tbsp olive oil (or oil of your choice for frying) over medium heat.
- Coat each piece of chicken with your flour mixture, gently shaking off any excess, and put aside on a plate. When all pieces are coated, begin cooking them. Be sure to let them cook 2-3 mins a side and flip. Repeat until all chicken is cooked (we normally do it in 2 batches).
- Remove chicken from the pan and set aside.
- Reduce heat to medium-low and add in wine, water, lemon juice and capers. Scrape up any bits from the chicken and let your sauce come to a low simmer. Add the chicken back into the pan with 1/2 of your chopped dill and let cook 2 mins until sauce is thick.
- Arrange chicken on a serving dish and top with the rest of your dill and lemon zest.
Nutrition Facts : Calories 199 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 69 milligrams cholesterol, Fat 5 grams fat, Fiber 0 grams fiber, Protein 26 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1.5 pieces, Sodium 275 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
HEALTHY EASY LEMON CHICKEN PICCATA RECIPE
Learn how to make EASY lemon chicken piccata in 30 minutes! See my trick for the best chicken piccata recipe ever. Plus, this is a healthy, paleo chicken piccata with natural ingredients.
Provided by Maya
Categories Main Course
Time 30m
Number Of Ingredients 12
Steps:
- Heat a large skillet (NOT non-stick) over medium-high heat. Melt 1/2 tablespoon of ghee and 1/2 tablespoon of olive oil in the skillet. Season the chicken cutlets with salt and pepper on both sides. Add them to the pan and sear 2-3 minutes per side or until a nice golden crust has formed and the juices run clear. Remove from pan and set aside.
- Toss the sliced lemon with the minced garlic and coconut sugar. Add them to the skillet in a single layer. Cook about 30 seconds on each side until they are caramelized and soft. Remove and set aside.
- Add 1.5 cups of broth the the skillet scrapping up any brown stuck on bits. Bring to a boil and taste for seasoning. If needed add a bit of salt (remember that the capers and chicken will be a bit salty when added back into the dish).
- Mix the tapioca with a 1/2 teaspoon of hot water to make a slurry. Whisk into the broth. Throw in the fresh thyme and oregano. Simmer until the broth is reduced to about 2/3 cup. Stir in the remaining 3 tablespoons of ghee. Add the chicken back into the sauce and top the chicken with the lemon mixture and any accumulated juices from each. Top with capers and fresh parsley.
Nutrition Facts : Calories 281 kcal, Carbohydrate 5 g, Protein 24 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 106 mg, Sodium 567 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CREAMY LEMON PARMESAN CHICKEN PICCATA
The ultimate in gourmet comfort food with parmesan cheese, garlic and a creamy lemon sauce, this Creamy Lemon Parmesan Chicken is out of this world.
Provided by Karina
Categories Dinner
Time 30m
Number Of Ingredients 15
Steps:
- In a shallow bowl, combine the flour and parmesan cheese. Season the chicken with salt and pepper; dredge in the flour mixture; shake off excess and set aside.
- Heat 1 tablespoon of oil and 2 teaspoons butter in a large skillet over medium-high heat until butter has melted and pan is hot. Fry the chicken until golden on each side and cooked through and no longer pink (about 3-4 minutes, depending on the thickness of your chicken). Transfer onto a warm plate.
- Add the garlic to the oil in the pan (spray with a light coating of oil if needed) and fry until fragrant (about 1 minute). Reduce heat to low-medium heat, add the broth and cream.
- Bring the sauce to a gentle simmer; season with salt and pepper to your taste; add in the parmesan cheese and capers. Continue cooking gently for about 2 minutes until thicker. (If the sauce is too runny for your liking, add the cornstarch/water mixture into the centre of the pan and mix through fast to combine into the sauce. It will begin to thicken immediately).
- Pour in the lemon juice, allow to simmer for a further minute to combine. Add the chicken back into the pan, allow to simmer gently in the sauce for about a minute to soak up all of the flavours in the sauce.
- Serve with the sauce over pasta, steamed vegetables, zucchini noodles or rice. Top with extra capers to garnish, lemon slices and parsley.
Nutrition Facts : Calories 208 kcal, Carbohydrate 8 g, Protein 18 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 51 mg, Sodium 933 mg, Sugar 1 g, ServingSize 1 serving
CHICKEN PICCATA WITH LEMON SAUCE
Once you've tried this tangy, yet delicate lemon chicken piccata, you won't hesitate to make it for company. Seasoned with parmesan and parsley, the chicken cooks up golden brown, then is drizzled with a light lemon sauce. -Susan Pursell, Fountain Valley, California
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Flatten chicken to 1/4-in. thickness. In a shallow dish, combine the egg substitute, 2 tablespoons wine, 2 tablespoons lemon juice, garlic and hot pepper sauce. In another shallow dish, combine the flour, Parmesan cheese, parsley and salt. Coat chicken with flour mixture, dip in egg substitute mixture, then coat again with flour mixture., In a large nonstick skillet, brown 4 chicken breast halves in 1-1/2 teaspoons oil for 3-5 minutes on each side or until juices run clear. Remove and keep warm. Drain drippings. Repeat with remaining chicken and oil. Remove and keep warm., In the same pan, melt butter. Add the remaining wine and lemon juice. Bring to a boil. Boil, uncovered, until sauce is reduced by a fourth. Drizzle over chicken.
Nutrition Facts : Calories 232 calories, Fat 9g fat (4g saturated fat), Cholesterol 75mg cholesterol, Sodium 346mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges
LEMON CHICKEN PICCATA
Lemon Chicken Piccata is a one-pan dish with a fresh twist. Charred sweet and sour lemon slices give seared chicken big lemon flavor and the light, creamy pan sauce is great over pasta.
Provided by Jess Smith via Inquiring Chef
Categories Main Dish
Time 40m
Number Of Ingredients 15
Steps:
- Toss lemon slices and garlic in sugar. Set aside.
- Slice chicken breasts in half, place between two pieces of plastic, and pound to about 3/4 inches thick (no need to be precise, just make sure all of the chicken pieces are about even thickness). Season chicken pieces on both sides with salt and black pepper.
- Place 1/2 cup flour in a shallow baking dish.
- Heat the largest skillet you have over medium heat. Add 1 Tbsp olive oil and swirl to coat the bottom of the pan. Working quickly, dredge each piece of chicken in flour, shake off the excess, and place the chicken in the hot pan (if it won't all fit in a single layer, cook the chicken in batches). Cook on both sides until deep golden brown and cooked through, 5 to 7 minutes total. Set chicken aside and return pan to heat.
- Add 1 Tbsp olive oil to heated pan and then lemon slices and garlic. Saute until garlic is fragrant and lemons are starting to turn golden in spots, 1 to 2 minutes (watch it closely and remove it from heat if the garlic starts to turn brown). Pour charred lemons and garlic back into the bowl they were marinating in and return pan to heat.
- Add shallots and oregano to heated pan. Cook until shallots are tender, ~1 minute. Add 1 Tbsp flour and stir until no dry spots of flour remain. Add white wine and stock to pan, scraping up any browned bits on the bottom of the pan. Increase heat to bring sauce to a simmer. Simmer until sauce reduce by half, about 5 minutes. Remove pan from heat and whisk in butter and capers until butter melts.
- Return chicken pieces to pan and spoon sauce over top. Pour lemons and garlic over top and sprinkle with parsley.
- Serve over spaghetti or rice.
Nutrition Facts : ServingSize 1 g, Calories 461 kcal, Carbohydrate 38 g, Protein 30 g, Fat 19 g, SaturatedFat 7 g, Cholesterol 95 mg, Sodium 923 mg, Fiber 3 g, Sugar 5 g
CHICKEN PICCATA
This Lemon Chicken Piccata is a simple, yet impressive dish! Delicious chicken in a tasty lemon, butter and capers sauce. Made entirely in one pan, it's perfect with pasta for a quick and delicious dinner.
Provided by Joanna Cismaru
Categories Dinner Lunch Main Course
Time 40m
Number Of Ingredients 10
Steps:
- Prep Chicken: If the breasts are too thick, you'll need to slice them in half lengthwise. Season the chicken with salt and pepper. Dredge the chicken in flour and shake off any excess.
- Cook Chicken: In a large skillet melt 2 tbsp of butter with the olive oil, over medium high heat. Add chicken pieces to the skillet and cook for about 3 to 4 minutes per side until browned. When the chicken is cooked, remove it from the skillet.
- Add Ingredients: Remove skillet from heat. Add lemon juice, chicken stock or wine, capers and scrape up the brown bits from the pan for extra flavor. Return the skillet to heat and bring to a boil. Taste the sauce and season with additional salt and pepper if needed. Add the chicken back to skillet and simmer for about 5 minutes. Add remaining butter to the sauce in the skillet and whisk for about a minute. Sauce will thicken slightly.
- Finish and Serve: Pour the sauce over the chicken garnish with parsley and lemon wedges.
Nutrition Facts : ServingSize 1 chicken piece, Calories 289 kcal, Carbohydrate 9 g, Protein 13 g, Fat 20 g, SaturatedFat 9 g, Cholesterol 66 mg, Sodium 520 mg, Fiber 1 g, Sugar 1 g
CREAMY LEMON CHICKEN PICCATA
A quick and easy one pot meal that is on the dinner table in 30 minutes! Tender breaded chicken in a creamy lemon sauce that the entire family will love!
Provided by Alyssa Rivers
Categories Dinner Main Course
Time 25m
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons butter and 2 tablespoons of oil in a large skillet over medium high heat. (If the chicken breasts are overly thick, pound them to be thinner. Cooking time will be shorter.) Salt and pepper each side of the chicken breasts.
- Dredge the chicken in the flour.
- Put the chicken breasts in the skillet. Cook for about 3 minutes on each side, or until it is cooked throughout and no longer pink. Remove from the skillet and set aside on a plate.
- Turn the heat to medium low. Add broth, juice from both lemons, heavy cream, and capers. Bring the sauce to a boil and return to medium low heat. Test the sauce and season with salt and pepper as needed. Allow the sauce to cook and bubble for about 3 minutes.
- Serve the chicken over cooked pasta and spoon the sauce over both. Sprinkle with fresh chopped parsley.
Nutrition Facts : Calories 994 kcal, Carbohydrate 98 g, Protein 66 g, Fat 37 g, SaturatedFat 17 g, Cholesterol 221 mg, Sodium 855 mg, Fiber 6 g, Sugar 4 g, ServingSize 1 serving
LEMON CHICKEN PICCATA RECIPE
This flavor-packed lemon chicken piccata comes together in 20 minutes! Chicken cutlets are seared in a bit of extra virgin olive oil, then simmered in a bright lemony sauce with capers. I use a little dry white wine in the piccata sauce, but if you do not use alcohol, substitute with an equal amount of chicken broth. Toss chicken piccata with pasta, or serve it with lemon rice, boiled potatoes, crispy Brussels sprouts, or a colorful Shirazi salad.
Provided by Suzy Karadsheh
Categories Dinner
Number Of Ingredients 9
Steps:
- Heat the oven to 200 degrees F (this is to keep the chicken warm as you work in batches).
- Pat the chicken breast pieces dry and season with kosher salt and black pepper on both sides. Lightly coat the chicken on both sides with the flour (shake off any excess flour).
- In a large cast iron skillet, heat the extra virgin olive oil over medium-high heat until shimmering but not smoking. Cook the chicken on 1 side for about 3 minutes, then turn over to cook for another 3 minutes (do this in batches and do not crowd the pan).To keep the chicken warm, place the cooked chicken pieces in an oven-save dish and keep them in warm oven while you finish.
- Prepare the lemon sauce. In the same skillet (over medium heat), add a little bit more extra virgin olive oil. Add the ghee (or butter, if you prefer). When the ghee melts, stir in the lemon juice, wine and capers. Bring the sauce to a boil, scrapping off any browned bits from cooking the chicken earlier.
- Now, return the cooked chicken to the skillet with the sauce. Lower the heat, and let simmer for 4 to 5 minutes, basting the top of the chicken with the sauce.
- Remove from the heat and garnish with parsley. Serve with plain orzo and your favorite salad (more suggested sides in post).
Nutrition Facts : Calories 348 kcal, SaturatedFat 8.1 g, Carbohydrate 3.1 g, Fiber 1 g, Protein 26.3 g, Cholesterol 101.4 mg, ServingSize 1 serving
More about "easy lemon chicken piccata food"
LEMON CHICKEN PICCATA - SIMPLE JOY
CREAMY LEMON CHICKEN PICCATA - THE CHUNKY CHEF
From thechunkychef.com
- Heat butter and oil in a skillet over medium high heat. Season flour with salt, pepper and chopped fresh basil. Add thyme, salt and pepper to each side of the chicken breasts, then dredge in the seasoned flour.
- Place the chicken breasts in the skillet. Cook in batches of 2 (unless you have a huge skillet) to ensure a golden brown exterior. Cook for about 4 minutes on each side, or until chicken is completely cooked through. Remove chicken to a plate and set aside. Repeat with remaining chicken breasts.
- Drop your pasta in salted boiling water and cook until al dente (according to package directions).
LEMON CHICKEN PICCATA - THE SEASONED MOM
From theseasonedmom.com
- Place one chicken breast between two pieces of plastic wrap or waxed paper. Working from the center, gently pound the chicken with a meat mallet or rolling pin until the meat is about ¼-inch thick; remove the wrap. Repeat with remaining chicken breast.
- Season the chicken breasts on both sides with salt and pepper, to taste. Place flour in a shallow dish or in a large Ziploc bag, then dredge the chicken in the flour until lightly coated on all sides.
- In a large skillet, melt 1 tablespoon butter and 2 tablespoons oil over medium-high heat. Add chicken; cook 3-5 minutes on each side, or until golden brown on the outside and no longer pink on the inside. Remove chicken to a serving platter and loosely cover with foil to keep warm.
MOST AMAZING LEMON CHICKEN PICCATA - SIP AND FEAST
From sipandfeast.com
- On a flat plate mix salt and pepper into flour. Dredge chicken cutlets in the flour and set aside on wax or parchment paper. Save the flour for use later in the recipe.
- Heat a large pan to medium heat for 2-3 minutes, then add a touch of olive oil and butter to pan. Sear cutlets in pan until just done (approximately 2-3 minutes total) then set aside in a plate lightly tented with foil. Do not crowd chicken in the pan Work in batches, using a bit more olive oil and butter as required for each batch.
- After all the chicken pieces are cooked turn heat to low and add the garlic into pan. Saute for 1 minute then add the capers and cook for 1 minute more.
CREAMY LEMON CHICKEN PICCATA - AHEAD OF THYME
From aheadofthyme.com
- Slice each chicken breast carefully in half lengthwise (horizontally) and place one at a time, between 2 sheets of plastic cling wrap or in a ziploc freezer bag. Carefully flatten the chicken breasts with a rolling pin until they are approximately 1/4-inch thick. Don’t pound the breasts too hard, as it could tear them apart. Ideally, you want flattened chicken breasts with uniform thickness.
- Season both sides of each chicken breast with salt, pepper and Italian seasoning. Then, dip the chicken in a shallow bowl of flour and evenly coat both sides. Set aside on a plate.
- Heat oil in a large skillet over medium high for 2 minutes until the oil is sizzling and shimmering.
WHOLE30 EASY LEMON CHICKEN PICCATA DINNER RECIPE - JOY IN ...
From joyinthemeantime.com
- In a shallow dish, add the flour, salt, and pepper, whisk. Dredge the chicken in the flour, being sure to shake off any access
- Heat skillet over medium high-high heat, add oil and pan-fry the chicken about 3-4 minutes per side, until golden brown, transfer to the platter in the oven to stay warm while you prepare the sauce
CREAMY LEMON CHICKEN PICCATA FETTUCCINE - JO COOKS
From jocooks.com
- Add the 1/2 cup of flour to a shallow plate. Season chicken with salt and pepper, then dredge through the flour.
BEST CHICKEN PICCATA RECIPE - LEMON BLOSSOMS
From lemonblossoms.com
- Slice each chicken breast in half crosswise to make 4 cutlets. Lightly pound each cutlet between sheets of plastic wrap to an even thickness.
- Season each chicken cutlet with salt and pepper on both sides. Spread the flour on a plate, and dredge each cutlet in flour. Shake off any excess flour and transfer to a plate.
- In a large skillet, heat 3 tablespoons of olive oil over medium-high heat. Working in batches, if necessary to avoid crowding the pan, cook the chicken cutlets for about 3 minutes per side or until golden brown. Remove the chicken from the skillet and transfer them to a plate.
EASY CHICKEN PICCATA RECIPE WITH LEMON - MY LATINA TABLE
From mylatinatable.com
- Add 1 1/2 tbsp of olive oil and 1 1/2 tbsp of butter in a frying pan over medium heat and sautee each chicken breast until browned on both sides. Remove and set aside.
EASY CHICKEN PICCATA RECIPE [VIDEO] - DINNER, THEN DESSERT
From dinnerthendessert.com
- Add 2 tablespoons butter to a large skillet on medium heat and cook chicken for 5-6 minutes on each side until browned and cooked through.
LEMON CHICKEN PICCATA WITH GRILLED BREAD - PINCH OF YUM
From pinchofyum.com
- Cut the chicken breasts in half so that you have a total of four pieces. Cover with plastic wrap and pound them to an even thickness of about 1/2 inch or less. Place the flour in a bowl with some salt and pepper. Dredge the chicken in the flour mixture and set aside.
- Heat 2 tablespoons of butter and the olive oil in a heavy skillet over medium high heat. Add the chicken and fry for a few minutes, flipping once. Both sides should be golden brown. Remove chicken and set aside.
- Add the wine to the skillet and let it get all sizzly so you can scrape browned bits off the bottom. Add the broth and lemon slices. Let the mixture reduce to half or less. Add the capers, butter, and any remaining juice you can get out of the lemon nubs. Arrange the chicken pieces back in the pan and sprinkle with fresh parsley. VOILA!
CREAMY LEMON CHICKEN PICCATA - CREME DE LA CRUMB
EASY LEMON CHICKEN PICCATA FOR A DELICIOUS FAMILY DINNER
From dinnerplanner.com
- Place each chicken breast between two pieces of plastic wrap and pound lightly with a meat mallet or small skillet.
CREAMY LEMON CHICKEN PICCATA - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
- Slice the chicken breasts in half horizontally ("butterfly" cutting them) so that you're left with 4 thin chicken breasts. Season with salt and pepper.
- Beat the egg in a shallow bowl with 1 tablespoon of water. Add the flour to another shallow bowl, and the breadcrumbs to a third shallow bowl.
SLOW COOKER LEMON CHICKEN PICCATA | THE RECIPE CRITIC
From therecipecritic.com
- Whisk together flour, garlic powder, salt, and pepper. Dredge chicken in the flour mixture to coat on both sides.
- Drizzle a large skillet with oil, cook chicken over medium-high heat for 1-2 minutes on each side to brown (it won't be cooked through.)
- Grease a slow cooker, place chicken in a single layer in the slow cooker, cover and cook on low for 4 hours. Transfer chicken to a plate and cover.
LEMON CHICKEN PICCATA [VIDEO] - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
- Start by lightly pounding the chicken and slicing it in halves horizontally, butterflying the chicken breasts open. If the breast pieces you are working with are large, you may want to cut them each into two pieces.
- In the same pan, melt the butter and add flour to create a roux, whisk until smooth. Cook 1-2 minutes.
EASY LEMON CHICKEN PICCATA - CHARISSE YU
From charisseyu.com
- In a bowl, add salt and pepper to flour before coating the halved chicken breasts in the flour mixture.
- Next, heat up the butter and vegetable oil in a large non stick pan over medium to medium-high heat. Saute the floured chicken in the butter/oil for about 4 minutes per side, until golden brown. Work in batches to not overcrowd the chicken. Remove from the pan and set aside on paper towel.
- Add water and heavy cream to the pan and scrape all chicken residue from the bottom of the pan.
LEMON CHICKEN PICCATA - DINNER IN UNDER 30 MINUTES
From jenaroundtheworld.com
- Heat olive oil over medium high heat and cook chicken about 4-5 minutes per side or until just until cooked through.
- In the same pan, melt 1/4 cup butter and add flour to create a roux. Whisk until smooth. Cook 1-2 minutes.
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From yummly.com
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