Frugal Gourmets Chicken Piccata Food

CHICKEN PICCATA (FRUGAL GOURMET)

Chicken Piccata (Frugal Gourmet) image

This recipe is delicious if you are a vidalia onion fan.

Provided by BigOven Cooks

Categories Main Dish

Time 45m

Yield 8

Number Of Ingredients 14

Ingredients

1 sm Yellow onion peeled and chopped
2 tb olive oil
2 tb Chicken stock optional
2 tb Chopped parsley
salt and pepper to taste
1 tb Capers chopped
4 Onions finely chopped
1/2 c Flour
2 cloves Garlic crushed
2 tb Butter
8 Chicken breasts
2 tb Fresh Lemon Juice
8 Lemon slices
2 tb Dry sherry

Steps:

Saute the yellow onion, garlic and green onions in the olive oil just until tender. Remove from the pan and set aside. Remove skins and bones from chicken breasts and pound them flat. Mix flour, salt and pepper together and place in flat bowl. Dip chicken into flour mixture, lightly brown chicken in butter 2 or 3 minutes per side. Add the sauted onions and garlic. Over high heat, add sherry, lemon juice and capers. This should thicken to make a nice gravy for chicken.

Nutrition Facts : Calories 1167 calories, Fat 15.7878453125 g, Carbohydrate 21.2412025 g, Cholesterol 555.37078125 mg, Fiber 3.01075003503077 g, Protein 220.7558271875 g, SaturatedFat 5.15183625 g, ServingSize 1 1 Serving (1110g), Sodium 702.4049375 mg, Sugar 18.2304524649692 g, TransFat 3.4373920625 g

FRUGAL GOURMET'S CHICKEN PICCATA

Frugal Gourmet's Chicken Piccata image

This recipe is by Jeff Smith and was published in his book "The Frugal Gourmet". Hope you enjoy! ****Cook time is a guess.

Provided by Queen Dana

Categories Chicken Breast

Time 50m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 small yellow onion, chopped
2 garlic cloves, crushed
4 scallions, chopped
2 tablespoons olive oil
8 chicken breasts
1/2 cup flour
salt and pepper
2 tablespoons butter
2 tablespoons dry sherry
2 tablespoons lemon juice
1 tablespoon capers, chopped
2 tablespoons chicken stock (optional)

Steps:

Saute onions, garlic and scallions in olive oil until tender. Remove from pan and set aside. Remove skins and bones from chicken and pound flat. Mix flour, salt and pepper and place in a flat bowl. Dip chicken pieces into flour and lightly brown them in butter, 2-3 minutes per side. Add sauteed onions and garlic. Over high heat, add sherry, lemon juice and capers. This should thicken to make a nice gravy for the chicken. If gravy becomes too thick, add some chicken stock.

THE ULTIMATE VEAL PICCATA

The Ultimate Veal Piccata image

Provided by Tyler Florence

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 pound spaghetti, store-bought
2 tablespoons extra-virgin olive oil
1 cup all-purpose flour
Kosher salt and freshly ground black pepper
4 eggs, beaten
4 (8-ounce) veal cutlets
1 cup dry white wine
1 lemon, juiced
2 tablespoons capers, washed and drained
1/2 stick unsalted butter
2 tablespoons chopped fresh flat-leaf parsley
Grated parmesan, for garnish

Steps:

Bring a large pot of salted water to a boil over high heat. Add spaghetti and cook until al dente. Drain and set aside in a large bowl
Set a large saute pan over medium heat and add 2 tablespoons of olive oil. In a shallow bowl combine the flour and salt and pepper, to taste. Lightly coat cutlets in the flour. Beat eggs in a bowl with 1 tablespoon of water and season with salt and pepper. Dip cutlets in egg wash and then place straight into the hot pan. Cook the veal about 2 minutes per side until golden brown. Set veal cutlets aside on a plate. Deglaze pan with white wine and reduce by half. Add lemon juice, capers, and half the parsley, then add 2 tablespoons butter as you whisk to thicken up the sauce. Taste and season with salt and pepper, if needed..
Toss the pasta with the remaining butter and season with salt and grated Parmesan, to taste.
Serve the pasta on plates topped with the veal. Drizzle with caper sauce and garnish with the remaining parsley.

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