FLAT BELLY - CHICKEN PICCATA RECIPE - (4.5/5)
Provided by Treebs
Number Of Ingredients 7
Steps:
- 1.) Lay the tenders on a work surface. With a smooth scaloppine pounder or a rolling pin covered in plastic wrap, flatten to 1/4' thickness. Dredge the cutlets lightly in the flour. 2.) Heat a large skillet over med-high heat. Add the oil to the skillet and heat until sizzling. Place the chicken in the skillet. Cook for 2 minutes per side or until lightly browned and cooked through. 3.) Add the lemon juice, parsley, and capers. Bring the mixture to a boil. Reduce the heat and simmer for 2 minutes to allow the flavors to blend. Season to taste with the pepper. Serve the chicken with the pan juices. NOTE: Pounding the chicken breast to an even thickness is an important step because it allows the chicken to cook evenly so both ends are moist and delicious. However, if you are like me and buy it already thinly sliced, then disregard the above " 1.)" and this note.
CHICKEN PICCATA
Make and share this Chicken Piccata recipe from Food.com.
Provided by GingerPeach
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Chop the onion and set aside.
- Crush the garlic and add to the onions.
- Combine chicken broth, lemon juice, parsley, capers and black pepper.
- Cut each chicken breast in half to make 4 thin filets.
- Salt and pepper the chicken.
- Pat the chicken in bread crumbs to coat.
- Heat the olive oil in a skillet- there should be enough to coat the bottom (note: try not to use a non-stick skillet).
- Cook chicken on medium high heat for 2-3 minutes per side, or until browned.
- Remove chicken from skillet and throw in the onions and garlic.
- Sautee for about 5 minutes or until onions are softened.
- Add the chicken broth mixture and bring to a simmer.
- Add the chicken and let simmer for a few minutes to heat.
- Garnish with lemon slices or parsley.
Nutrition Facts : Calories 236.4, Fat 6.2, SaturatedFat 1.2, Cholesterol 34.5, Sodium 886.8, Carbohydrate 24.9, Fiber 2.1, Sugar 2.9, Protein 19.7
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.
CHICKEN PICCATA
From a local newspaper comes this recipe submitted by Peter Quaglia of Stover MO, & it makes for a low-salt chicken dish.
Provided by Sydney Mike
Categories Chicken Breast
Time 23m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pound chicken breasts between sheets of wax paper until about 1/4" thick.
- Whisk egg with 1 tablespoon lemon juice & set aside.
- Combine remaining lemon juice with chicken stock, & set aside.
- In large bowl whisk together flour, garlic powder & paprika.
- In large skillet, melt butter.
- Dip chicken into egg mixture & then coat well with flour mixture.
- Place chicken in skillet & cook over medium-high heat about 1 minute on each side.
- Pour chicken stock mixture over chicken.
- Reduce heat to medium-low, then cover & cook 10-15 minutes or until chicken is very tender.
- Transfer chicken to serving plates.
- Stir sauce that is still in skillet, & spoon over each chicken breast.
- Sprinkle breasts with parsley, & garnish with lemon slices just before serving.
Nutrition Facts : Calories 319.7, Fat 16.1, SaturatedFat 8.4, Cholesterol 152.5, Sodium 166.4, Carbohydrate 13.4, Fiber 0.6, Sugar 0.5, Protein 29.1
CHICKEN PICCATA
In my quest to lose weight, I take a lot of low fat frozen dinners to work. One of my favorites was a low fat wersion of Chicken Piccata. I experimented with a Chicken Piccata Recipe and made my own low fat version that was just as tasty. To quote a well known beer slogan "Tastes great less filling..."
Provided by Dawn399
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine flour, salt and pepper, and put in a large plastic bag.
- Pour milk in a shallow bowl, and dip each chicken breast in milk.
- Place chicken in plastic bag and shake to coat each piece with the flour mixture.
- Heat olive oil in a medium frying pan and brown chicken breats,@ five minutes on each side until golden brown.
- Remove chicken from pan and set aside.
- Add broth, Worcestershire sauce, and cook until heated through.
- Add lemon juice, sugar, and cornstarch.
- Stir and cook for@ 5-7 minutes until sauce comes to a boil.
- Remove sauce from heat and spoon sauce over chicken.
- Enjoy!
FLAT BELLY - MEDITERRANEAN CHICKEN AND ORZO RECIPE - (4.4/5)
Provided by Treebs
Number Of Ingredients 10
Steps:
- 1.) heat a nonstick skillet coated with cooking spray over medium heat. Add the chicken and cook, turning once, for 6 minutes or until browned. Remove to a plate. 2.) Add the broth and bring to a boil over high heat. Stir in the orzo, lemon, and oregano. return the chicken to the skillet. reduce the heat to med-low, cover, and simmer for 10 minutes or until the orzo is tender and a thermometer inserted in the thickest portion of the chicken registers 165 degree F. 3.) Stir in the olives, spinach, tomato, and pepper. Cook for 2 minutes, stirring, to heat through. Sprinkle with the cheese.
CHICKEN PICCATA LOW FAT
There is no butter in this using just a bit of olive oil that keeps the good fat in you and the bad fat (butter) off you. This is a great light dish for those romantic evening when you don 't want to get weighed down!
Provided by Rita1652
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Lay the chicken between two pieces of waxed paper and flatten each cutlet with the flat end of a mallet until thin.
- Heat the olive oil in a large, non-stick skillet until hot. While the oil is heating, season the chicken with salt and pepper and dredge it in flour.
- Sauté the chicken over high heat, about 3 flip add shallots and cook 3 more minute. on other side. Remove chicken to a warm platter and keep warm.
- Quickly add the chicken broth to the pan and stir with a wooden spoon to release any yummy bits that may be stuck to the pan. Cook until the broth has reduced by half. Add the lemon juice and capers. Pour the sauce over the chicken, sprinkle with parsley and serve.
Nutrition Facts : Calories 219.5, Fat 8.4, SaturatedFat 1.4, Cholesterol 75.5, Sodium 275.3, Carbohydrate 8, Fiber 0.4, Sugar 0.3, Protein 26.8
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