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
Cook's Illustrated has the best technique descriptions I've ever seen and this recipe, with a little tweaking, is the best piccata I've ever tried with an assertive lemon accent.
Provided by Sue Freeman
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Halve one lemon lengthwise and slice one half crosswise into 1/8-1/4 inch thick slices.
- Juice the remaining 1 1/2 lemons to obtain 1/4 cup juice.
- Salt & pepper each cutlet generously and coat each with flour.
- Heat a large heavy-bottomed skillet over medium-high heat until hot, add 2 tbsp oil, saute half of the cutlets until medium brown (2 minutes per side).
- Transfer cutlets to warm plate.
- Add remaining oil and repeat with remaining cutlets.
- Add shallot or garlic to pan over medium heat -- saute until fragrant (30 seconds).
- Add stock and lemon slices, increase heat to high and deglaze pan; simmer until liquid reduces to about 1/3 cup.
- Add lemon juice and capers and simmer until sauce reduces again to 1/3 cup.
- Remove pan from heat, swirl in butter until it melts and thickens sauce; swirl in parsley.
- Spoon sauce over chicken and serve immediately.
Nutrition Facts : Calories 485.7, Fat 27.6, SaturatedFat 8.6, Cholesterol 133.7, Sodium 415, Carbohydrate 19.1, Fiber 1.8, Sugar 2.1, Protein 40.1
MY BEST CHICKEN PICCATA
This is the most requested dish by my teens' friends! Great even as leftovers, if there ever are any! Best served with a risotto or fettucine alfredo with a side of broccoli. Not for the diet conscious!
Provided by LROHNER
Categories World Cuisine Recipes European Italian
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Mix flour, salt, and black pepper in a bowl. Dredge the chicken breast pieces in the seasoned flour to coat; tap off excess flour.
- Melt butter in a skillet over medium heat until hot but not starting to brown. Pan-fry coated chicken breast pieces in the hot butter until golden brown, the juices run clear, and the chicken is no longer pink inside, about 10 minutes. Turn the chicken pieces often. Remove chicken from skillet and keep warm.
- Pour white wine into the skillet and scrape pan to dissolve any browned bits of food on the bottom. Mix in lemon juice, reduce heat to low, and simmer until sauce is slightly thickened, about 10 minutes. Stir often. Stir capers into sauce and place chicken back into skillet, turning to coat with sauce.
- To serve, transfer chicken to a serving platter, top with sauce, and garnish with lemon slices and fresh parsley.
Nutrition Facts : Calories 484.4 calories, Carbohydrate 29.3 g, Cholesterol 121.8 mg, Fat 25.8 g, Fiber 2.3 g, Protein 26.8 g, SaturatedFat 15.3 g, Sodium 820.2 mg, Sugar 0.8 g
CHICKEN PICCATA RECIPE
This bright and flavorful lemon Chicken Piccata recipe is the perfect weeknight dinner, easily homemade in less than 30 minutes with just one skillet!
Provided by Renae
Categories Main Course Dinner
Time 25m
Number Of Ingredients 10
Steps:
- In a large skillet on medium-high heat, heat olive oil until simmering. Add the chicken breasts and sauté for 4 minutes on each side. For the the best sear, do not flip the chicken more than once.
- Remove chicken breasts to a plate or platter, tenting loosely with foil. Add onion and garlic to skillet and cook 1 minute. Add lemon juice, lemon zest, and chicken broth, stirring until smooth. Simmer until bubbly.
- Remove skillet from heat and add butter and capers. Using tongs, dip each chicken breast into the sauce, coating both sides. Serve with slices of lemon as garnish (optional).
Nutrition Facts : ServingSize 1 chicken breast, Calories 325 kcal, Carbohydrate 2 g, Protein 48 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 161 mg, Sodium 495 mg, Fiber 1 g, Sugar 1 g
THE BEST CHICKEN PICCATA
We love this recipe because the chicken breasts, which can often be dry and tasteless, come out so moist and tender. What's our secret? Seasoning the chicken with salt and pepper 1 hour before cooking ensures that they stay juicy. First the salt draws some moisture from the meat, but then the meat re-absorbs the salty liquid, leading to perfectly seasoned cutlets. And that bright lemony butter sauce? There is enough to serve with the chicken plus a side of pasta or crusty bread.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 10
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.
More about "my best chicken piccata food"
CHICKEN PICCATA RECIPE - GOOD FOOD
From goodfood.com.au
Category LunchTotal Time 30 mins
- Slice the chicken breasts into thin escallopes with a sharp knife. My tip is to use partially frozen chicken breasts which makes slicing thinly very easy.
- Lay the slices of breasts out on a board and season both sides liberally with salt and pepper. Sprinkle some plain flour over the breasts and pat each side with the flour.
- Heat the olive oil and butter in a large frying pan to medium heat. Lay the breast slices in a single layer and fry gently until browned on one side, about 3-4 minutes, then flip them over and cook them for another 3-4 minutes on the other side. You may need to do this in batches depending on the size of your frying pan, adding extra oil and butter if necessary. Remove the chicken from the pan onto a plate and set aside.
- Place the pan back on the heat and add the lemon juice and water, scraping any residue from the bottom of the pan. Add the capers and the chicken back to the pan with the sauce. Turn the chicken over in the sauce a few times to evenly coat. Let the chicken bubble in the sauce for a minute or two until the sauce has thickened slightly. Serve topped with freshly chopped parsley and your choice of vegetables.
CHICKEN PICCATA RECIPE | MYRECIPES
From myrecipes.com
5/5 (85)Calories 365 per serving
- Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Place 1 teaspoon flour in a small bowl, and place remaining flour in a shallow dish. Sprinkle both sides of chicken evenly with salt and pepper. Dredge chicken in flour in shallow dish; shake off excess.
- Melt 1 tablespoon butter in a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken to pan; sauté 4 minutes on each side or until done. Remove chicken from pan; keep warm.
- Heat remaining 1 tablespoon oil in pan; swirl to coat. Add shallots to pan; sauté 3 minutes, stirring frequently. Add garlic; sauté 1 minute, stirring constantly. Add wine; bring to a boil, scraping pan to loosen browned bits. Cook until liquid almost evaporates, stirring occasionally. Add 1/4 cup broth to reserved 1 teaspoon flour; stir until smooth. Add remaining 1/2 cup broth to pan; bring to a boil. Cook until reduced by half (about 5 minutes). Stir in flour mixture; cook 1 minute or until slightly thick, stirring frequently. Remove from heat; stir in remaining 1 1/2 tablespoons butter, juice, and capers. Place 1 chicken breast half on each of 4 plates; top each serving with about 2 tablespoons sauce. Sprinkle each serving with about 2 teaspoons parsley.
MY MOM'S CHICKEN PICCATA RECIPE - DJ FOODIE
From djfoodie.com
5/5 (1)Total Time 30 minsServings 4Calories 781 per serving
- Butterfly the chicken breasts (or buy them that way). Lay a chicken breast on a flat cutting board. Place a knife parallel to the cutting board, about 1/2 inch above the surface. Slice into the breast, maintaining a slice that is parallel to the cutting board and essentially cuts the breast in half. Both top and bottom halves should be equal in thickness.
- Once you've got thin sheets of chicken breast, place each piece between two sheets of plastic wrap and pound even thinner. You can use a mallet, rolling pin, or even the bottom of a sauce pan. Just be careful to hit it flatly and evenly, or else you will make deep divots in the chicken. Ideally, the chicken will be a thin and even sheet of chicken breast when you are done.
- Remove each slice from the plastic and VERY lightly season the chicken with salt and pepper. Set aside.
WHAT TO SERVE WITH CHICKEN PICCATA - 10 BEST SIDE DISHES ...
From eatdelights.com
5/5 Published 2021-09-13Total Time 20 mins
- Corn on the Cob. Corn on the cob is a popular and healthy accompaniment to chicken piccata. It offers a fresh taste, texture, and its natural sweetness complements the salty flavors in this dish.
- Tagliatelle Pasta. Tagliatelle Pasta is a great option for any dish that requires fast cooking or quick absorption of sauces. One such dish to consider serving it with is chicken piccata, which typically calls for lemon juice and butter in the sauce.
- Gratin Dauphinoise Potatoes. This is a decadent dish, and it’s perfect for serving as the main dish at your next dinner party. Gratin Dauphinoise potatoes are typically made with cream and cheese, but you can also make it vegan or gluten-free by using a soy creamer or almond milk.
- Brussels Sprouts with Pancetta and Walnuts. Sprinkle a generous amount of salt and pepper onto the cut-side of each Brussels sprout. Heat butter on medium heat in a large skillet until it starts to melt, then add enough olive oil so that it coats the bottom of the pan.
- Potatoes Au Gratin. Potatoes Au Gratin is a decadent dish that can be served with many types of entrees. The cheese and sauce on top make this side dish hearty enough to serve as the main course itself in some cases.
- Simple Salad with Creamy Lemon Dressing. Salads are an excellent way to up your veggie intake, get more nutrients and add a nice crunch in the form of mixed greens.
- Roasted Asparagus with Chervil Vinaigrette. Asparagus is one of those vegetables that we don’t always know what to do with. It can be a little intimidating, but it should not be left to stand on the side of the plate while other dishes are plated.
- Crispy Fried Onion Rings. Crispy fried onion rings are a great addition to any chicken dish, such as the popular piccata. The onions add texture and flavor that enhance each bite of food in both sweet and savory ways.
- Green Beans and Mushroom Medley. Green beans and mushroom medley is a great side dish to serve with chicken piccata. The green beans are tenderly cooked in salted water, which prevents them from becoming tough or soggy.
- Broccoli and Caramelized Onions. A sturdy green and a sweet, tasty treat. When you are ready to try something new with your chicken piccata this week, consider serving it alongside caramelized onions and broccoli for an extra flavor boost.
CHICKEN PICCATA - ALI IN THE VALLEY
From aliinthevalley.com
Servings 4Estimated Reading Time 2 minsCategory FoodTotal Time 25 mins
- In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons of olive oil. When butter and oil start to sizzle, add 4 pieces of chicken and cook for 5 minutes. When chicken is browned, flip and cook other side for 5 minutes. Remove and transfer to plate.
- Into the pan add the lemon juice, wine or stock, and capers. Return to stove and bring to boil, scraping up brown bits from pan for extra flavor. Check for seasoning. Return chicken to the pan and simmer for 5 minutes.
31 STUNNING IDEAS OF WHAT TO SERVE WITH CHICKEN PICCATA IN ...
From lacademie.com
4.8/5 (6)Published 2021-10-17Category Side Dishes
- Roasted Veggies. To create the nutritional balance between divine chicken piccata and its side dishes, veggies will be the top priority choice. Besides, the veggies: carrots, potatoes, green or red bell peppers, and zucchini will add some color to your plate, making it more attractive to consume.
- Smashed Potatoes. Smashed potato food is a prevalent side dish to go with meat-based foods; of course, chicken piccata is one of them. Potatoes are amazingly crisp on the outside but tender inside, making them a perfect side food to go with chicken piccata.
- Sauteed Spinach. Spinach contains many different vital nutrients, making it a perfect accompaniment for your chicken. You will even absorb more iron and calcium if it is cooked.
- Garlic Cheese Roasted Asparagus. Similar to potatoes, asparagus is also a popular side food for foods made out of meat. With asparagus, you can make it 100 times more attractive by roasting it with garlic and parmesan cheese, basically because roasting can help maintain ingredient flavor, increase the natural sweetness and reduce bitterness.
- Creamy Potatoes Gratin. Another choice to go with chicken piccata is this rich French side order made by sliced potatoes, cheese, and milk: Potatoes au gratin.
- Cheesy Artichokes Heart Gratin. One more easy-cooking side dish for chicken piccata is cheesy artichoke heart gratin. The natural sweetness of artichoke heart gratin with some added spices makes it perfect for serving with chicken piccata.
- Spiced Roasted Baby Carrots. To spruce up your meal with chicken piccata, spiced roasted baby carrots can be an option in your side dish list. Cooking this delicacy doesn’t matter to you as you just need to toss in baby carrots with ginger, butter, coriander, cinnamon, some spices like salt or pepper, and then roast them for 40 minutes before serving.
- Vegetable Tian With Parmesan. Obviously, vegetable tian with parmesan cheese is a colorful, yummy, and healthy side dish of baked or roasted meats like chicken piccata.
- Fresh Green Bean Amandine. Fresh green bean amandine may be the side dish that prevents you from putting down your forks. I love it because of its sweetness from nature.
- Skillet Cauliflower And Mushroom Mix. This savory mix is one more choice for chicken piccata side dishes. For this, saute onions in butter, add mushroom and cauliflower, stir them until brown and tender.
LEMON CHICKEN PICCATA RECIPE, TASTY AND SIMPLE LOW CARB KETO
From yummyketocooking.com
Reviews 2Category Dinner, Lunch, Main CourseCuisine ItalianTotal Time 35 mins
- In a small food processor, combine the almond flour and parmesan cheese. Pulse several times until the parmesan is well incorporated into the mixture. Pour the “breading” onto a plate and set aside for now.
- Heat 2 tablespoons of the butter and 1/2 tablespoon of the oil in a sauté pan over medium heat. Dredge the chicken in the almond flour parmesan breading on both sides, then place it in the pan with the oil, working in batches of two pieces of chicken at a time. Cook for about 3 to 4 minutes per side, depending on thickness. Before starting the second batch, add an extra 1 tablespoon of butter and 1/2 tablespoon of oil.
- When the chicken is done, set it aside on a plate for now, and prepare your sauce. Add the lemon juice, chicken broth, and capers to the pan. Simmer over medium heat for about 4 to 5 minutes, until the sauce has reduced a little (as a heads up, it will stay thin though). Stir in the remaining 2 tablespoons of butter.
A BETTER CHICKEN PICCATA - RECIPETIN EATS
From recipetineats.com
5/5 (37)Category MainsCuisine American-Italian, WesternCalories 358 per serving
- Cut each breast into 3 pieces. Then place between 2 pieces of cling wrap or paper and pound to 1/2 cm / 0.2" thickness.
- Pour out and discard excess fat in skillet, then give it a quick wipe with paper towels (no need to clean thoroughly).
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