Healthy Chicken Piccata 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.

EASY HEALTHY CHICKEN PICCATA RECIPE

Steps:

• Place chicken breasts on cutting board and cover with plastic wrap. Pound to even thickness. Use paper towels to dab off excess moisture from chicken.
• Sprinkle each piece of chicken with a thin layer of kosher salt and freshly ground black pepper on both sides. Place flour in a shallow dish. Coat each piece of chicken in flour, shaking off excess.
• In an extra large skillet, heat 2 TB olive oil over medium high heat until oil is hot. Add chicken to skillet (cook in batches if needed, to avoid overcrowding.) Cook for 2-3 minutes of each side or until no longer pink in center; don't overcook. Use tongs to transfer chicken to a separate plate; keep warm.
• Without cleaning the skillet out, add 1 TB olive oil to same skillet over medium high heat. When oil is hot, add onion and garlic, stirring 1-2 min until fragrant. Add lemon juice and lemon slices, scraping pan if needed to loosen any browned bits. Cook until lemon slices are nicely browned. Add broth, capers and butter, stirring just until butter melts. Pour lemon mixture over chicken and serve. Garnish with freshly chopped parsley, if desired.

CHICKEN PICCATA

Steps:

• Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
• Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.
• Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.
• Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.
• For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.

THE BEST CHICKEN PICCATA

Steps:

• Set a wire rack inside a rimmed baking sheet. Cut two 12-inch sheets of plastic wrap.
• Cut the chicken breasts in half lengthwise, making 4 roughly equal pieces; they should look like large chicken tenders. Place one sheet of plastic on a clean cutting board. Put a chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4-inch thick and 6 to 8 inches long. Transfer to the wire rack. Repeat with the remaining chicken, one piece at a time. Liberally sprinkle with salt and pepper. Refrigerate the chicken cutlets uncovered for 1 hour.
• Remove the zest from half of the lemon in wide strips with a vegetable peeler, leaving the bitter white pith behind. Halve and juice the whole lemon.
• Put the flour in a shallow bowl or plate. Dredge the chicken in the flour, shaking off any excess. Heat the oil in a large nonstick skillet over medium-high heat until very hot, about 1 minute. Add 1 tablespoon of the butter and melt. Working in 2 batches, cook the cutlets, adding another tablespoon of butter to the skillet between batches, until golden brown, about 2 minutes per side (it's ok if the chicken is not completely cooked through, it will finish cooking in the sauce). Transfer the cutlets to a plate.
• Reduce the heat to medium. Add the garlic and 1 tablespoon of the butter to the skillet and cook until the garlic is tender and fragrant, about 1 minute. Add the wine and cook until almost completely evaporated, about 4 minutes. Add the capers, lemon zest, 2 tablespoons of the lemon juice, 1/4 cup water and the cutlets with any accumulated juices and bring to a boil. Add the remaining 3 tablespoons butter. Turn the chicken to coat in the sauce and cook until the butter melts and the sauce thickens slightly. Garnish with chopped parsley.

HEALTHY CHICKEN PICCATA

Steps:

• Sprinkle the chicken cutlets on both sides with salt and pepper. Set aside 1 tsp. of flour. Spread the remaining flour out on a large plate and gently coat each chicken breast with flour. Set aside. Stir in the butter, capers, mustard, lemon juice, and parsley. Serve each chicken breast with 2 tbsp of piccata sauce.
• In a skillet or saute pan, melt half of the butter over medium high heat. Add half of the olive oil and a touch of cooking spray if needed. Add the chicken breast and cook for 4-5 minutes on each side until browned and just cooked through. Then set aside and tent with tinfoil to keep them warm. While the chicken is cooking, mix 1 tsp of flour into 3/4 cup of chicken stock and set aside.
• Add the other 1/2 tbsp of olive oil, shallots, and garlic to the pan. Cook for two minutes until fragrant but not burnt. Add 1/2 cup of chicken stock and scrape all of the brown bits off the bottom of the pan. Cook for about 5 minutes until the chicken broth almost evaporates. Add the chicken broth you mixed with flour and stir until smooth. Let it reduce by half and then turn the burner to low.
• Stir in the butter, capers, mustard, lemon juice, and parsley.
• Serve each chicken breast with piccata sauce.

HEALTHY CHICKEN PICCATA

Steps:

• Cut lemon in half. Juice half of it, and cut the remaining half into thin slices. Cut chicken breasts into 8 thin cutlets.*
• Whisk flour, salt and pepper in shallow dish or pie plate. Dredge chicken in the flour mixture, turning to coat. Discard 2 teaspoons dredging flour and reserve the rest to thicken the sauce in step 5.
• Heat 2 teaspoons oil in a large non-stick skillet over medium-high heat. Add half the chicken and cook until the bottom is browned, 2 to 4 minutes. Turn over and continue cooking until browned on the bottom, 2 to 3 minutes. Set aside on a plate. Repeat with 2 teaspoons oil and the remaining 4 pieces of dredged chicken, adjusting the heat to medium-low to prevent the chicken from burning. Transfer the second batch of chicken to the plate.
• Wipe out skillet with a clean paper towel. Add the remaining 1 tablespoon oil and place the skillet over medium-high heat. Add onion, and cook, stirring often until soft and browned, 5 to 7 minutes. Add garlic, and cook, stirring constantly until the garlic is fragrant and just starting to brown, 30 to 90 seconds.
• Sprinkle the remaining dredging flour over the onion mixture and stir to coat. Stir in broth, white wine, capers, the lemon slices and the lemon juice, increase heat to high and bring to a simmer, stirring constantly.
• Add the chicken and any accumulated juices from the plate to the skillet and turn to coat in the sauce. Bring to a simmer while turning the chicken in the sauce until the sauce is thickened, and the chicken is completely cooked through and hot, 3 to 4 minutes. Stir in parsley, remove from the heat and serve.

LIGHTENED-UP CHICKEN PICCATA

Steps:

• Season the chicken with salt and pepper and sprinkle with 1 tablespoon flour.
• Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat until very hot; cook the cutlets until opaque throughout, 1 to 2 minutes per side. Transfer the cutlets to a plate. (Reserve the skillet.) Reduce the heat under the skillet to medium.
• Add the remaining teaspoon oil and garlic to the same skillet; cook until fragrant, about 1 minute. Whisk together the broth, lemon juice and 1 teaspoon flour, and add to the pan. Simmer sauce until reduced and thickened, 2 to 3 minutes. Stir in the vinegar, parsley and capers. Swirl in the butter until sauce is shiny and slightly thickened.
• Serve chicken with the sauce. Toss the arugula and freshly grated lemon zest with a light drizzle of olive oil; season to taste with salt and pepper, scatter over chicken. Serve with pasta or potatoes as desired.

CHICKEN PICCATA LOW FAT

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.

DIET CHICKEN PICCATA

Steps:

• start off by splitting the wine, lemon juice and capers exactly in half into two bowls. The reason for this is to gradually add this mixture and allow the chicken to absorb the wine and lemon flavor which still keeping a thin sauce.
• melt the butter in a large saucepan and add the olive oil. pan fry the chicken breasts being careful not to burn them. the key to the healthy aspect here is to not bread the chicken but just pan fry the chicken itself.
• crush 4 cloves of garlic and add to chicken.
• add 1 bowl of the halved mixture of wine, lemon juice and capers to chicken and garlic. Saute for 15 minute.
• Add second bowl of wine, lemon juice and capers to chicken. Saute for 20 minute.
• Pour chicken and wine/lemon sauce over angel hair pasta and serve with garlic toast.