Garlic Chicken Piccata Food

GARLIC CHICKEN PICCATA

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.
• In a large pan or skillet heat 1 tablespoon of butter and 1 tablespoon of oil over medium-high heat. When hot, fry 2 pieces of chicken first until golden on each side and cooked through (about 3-4 minutes each side, depending on the thickness of your chicken). Transfer to a warm plate.
• Melt 1 tablespoon of butter and another tablespoon of olive oil. When hot, fry the remaining chicken until browned on both sides. Transfer to plate.
• In the same pan, melt one more tablespoon of butter. Fry the garlic for 30 seconds until fragrant. Add the wine and bring to a boil, scraping up any brown bits from the bottom of the pan for extra flavour. Cook until wine almost evaporates, stirring occasionally.
• Pour in the stock, lemon juice and capers and allow to boil until reduced slightly (about 6 minutes). Adjust salt and pepper if needed.
• Add remaining butter to the pan, allow to melt, then add chicken back into the pan along with all of the juices from the plate and simmer for 5 minutes to heat through.
• Garnish with parsley and serve immediately with parmesan cheese, if desired.

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.

GARLIC CHICKEN PICCATA

Steps:

• Heat oven to 400 degrees F.
• In a small bowl, combine all ingredients except chicken & broth.
• Place chicken in large baking dish in a single layer; spoon herb mixture on top and pour broth over.
• Bake 3-4 minutes on each side or until cooked through.
• To serve, arrange chicken on platter and pour pan juices over it.

CHICKEN PICCATA

Steps:

• Season flattened cutlets with a thin coat of flour. Salt and pepper them to taste.
• Spray a sauté pan with nonstick spray; add vegetable oil and heat over medium-high.
• Sauté cutlets 2-3 minutes on one side, then 1-2 minutes *covered* on the other.
• Move to a warm plate and cover with foil.
• Pour off fat from pan.
• Deglaze pan with wine and add minced garlic. Cook until garlic is slightly brown and liquid is nearly gone, about 2 minutes.
• Add broth, lemon juice and capers.
• Return cutlets to pan and cook on each side 1 minute.
• Finish with butter and lemon slices.
• Once butter melts, pour sauce over cutlets (I highly suggest pairing these with pasta).
• Garnish with parsley and serve.

CHICKEN PICCATA WITH GARLICKY GREENS & NEW POTATOES

Steps:

• Cook the new potatoes in a large pan of boiling salted water for 8-10 mins until tender. Add the green beans and spring greens for the last 3 mins. Drain, then separate the greens from the potatoes.
• While the potatoes are cooking, cut the chicken breasts through the centre lengthways, leaving one side attached so it opens out like a book. Brush each one with 1 tsp of the olive oil, then season.
• Heat a large frying pan over a medium-high heat and cook the chicken for 4 mins on each side until golden. Pour over the stock, capers, lemon juice and zest, then simmer gently for a few minutes to reduce. Add the cooked potatoes and simmer for another minute.
• Heat the remaining 1 tsp oil in another frying pan and fry the garlic for 1 min until lightly golden and fragrant. Tip in the drained greens, and toss in the garlicky oil. Season, then scatter over the parmesan and serve with the chicken and potatoes.

CHICKEN PICCATA WITH GARLIC MASH FOR 2

Steps:

• Chicken:.
• 1) Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
• 2) In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil.
• 3) When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes.
• 4) When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate.
• 5) Into the pan add the lemon juice, stock and capers.
• 6) Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning.
• 7) Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter.
• 8) Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
• Mash:.
• 1) Preheat oven to 350 degrees F
• 2) Drizzle garlic with olive oil, then wrap in aluminum foil. Bake in preheated oven for 1 hour.
• 3) Bring a large pot of salted water to a boil. Add potatoes, and cook until tender, about 15 minutes. Drain, cool and chop. Stir in butter, milk, salt and pepper.
• 4) Remove the garlic from the oven, and cut in half. Squeeze the softened cloves into the potatoes.
• Blend potatoes with an electric mixer until desired consistency is achieved.

CHICKEN PICCATA

Steps:

• Dredge chicken in flour.
• Brown in oil and margarine in a large skillet over medium high heat.
• Remove to a plate and keep warm.
• Add garlic and saute quickly.
• Add wine and cook over high heat.
• Add chicken back inches.
• When liquid is reduced by half, remove the chicken to a warm plate, and add the juice from the lemon to the sauce.
• Pour the sauce over the chicken and sprinkle with parsley and capers.

CHICKEN PICCATA

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.