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
For dinner tonight, try Ina Garten's classic Chicken Piccata recipe, from Barefoot Contessa on Food Network; don't forget the velvety lemon butter sauce.
Provided by Ina Garten
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 12
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.
CHICKEN PICCATA
This easy chicken piccata recipe is ready in under 30 minutes! Chicken breast cutlets are dredged in flour, browned, and served with a sauce of butter, lemon juice, capers, and stock or wine.
Provided by Elise Bauer
Categories Dinner 1-Pot Budget Quick and Easy Restaurant Favorite Chicken Chicken Breast
Time 27m
Yield 4
Number Of Ingredients 11
Steps:
- Prepare the chicken cutlets: To make chicken cutlets, slice the chicken breast halves horizontally, butterflying them open. If the breast pieces you are working with are large, you may want to cut them each into two pieces. If the pieces are still thick after butterflying, put them between two pieces of plastic wrap and pound them with a meat hammer to 1/4-inch thickness.
- Dredge the cutlets: Mix together the flour, salt, pepper, and grated Parmesan. Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture until well coated.
- Brown the cutlets: Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat. Add half of the chicken pieces, do not crowd the pan. Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate. Cook the other breasts in the same manner, remove from pan. Place the breasts on a rack over a roasting pan and keep warm in a 225°F oven while you prepare the sauce.
- Add the stock (or wine), lemon juice, and capers: Add the chicken stock (or white wine), lemon juice, and capers to the pan. Use a spatula to scrape up the browned bits. Reduce the sauce by half.
- Whisk in the remaining butter: Whisk in the remaining 2 tablespoons of butter.
- Serve immediately: Plate the chicken and serve with the sauce poured over the chicken. Sprinkle with parsley. Did you love the recipe? Leave us stars below!
Nutrition Facts : Calories 583 kcal, Carbohydrate 14 g, Cholesterol 179 mg, Fiber 1 g, Protein 56 g, SaturatedFat 12 g, Sodium 698 mg, Sugar 0 g, Fat 33 g, ServingSize Serves 4, UnsaturatedFat 0 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.
POULTRY ESSENTIALS: EASY/PEASY CHICKEN PICCATA
This is my second piccata recipe; the difference is that this one is a bit more on the traditional side. It seems like a lot of steps; however, if you prep before starting, you can have it on the table in under 30 minutes. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson !
Categories Chicken
Time 30m
Number Of Ingredients 12
Steps:
- 1. PREP/PREPARE
- 2. Gather your ingredients (mise en place).
- 3. Cut the chicken breast in half, lengthwise.
- 4. Pound out into an even thickness, somewhere around 1/2-inch (1.3cm).
- 5. Chef's Note: If they are fairly thin, it might not be necessary to pound them. With that said, it fun, and it helps to take out all your frustrations. So, put on some good jazz, pour yourself a nice chardonnay, and pound baby pound. :-)
- 6. Add a bit of salt and pepper, to the flour, and place into a shallow bowl.
- 7. Take the chicken pieces, one-by-one, coat them in the flour, and reserve.
- 8. Add 1 tablespoon of olive oil, and 1 tablespoon of butter to a sauté pan, over medium heat.
- 9. When the foaming subsides, give the pan a swirl, to mix the oil and butter, and add the floured chicken breasts.
- 10. Cook until golden brown on both sides, about 3 - 4 minutes per side.
- 11. Remove from the pan, and reserve.
- 12. Add the remaining olive oil to the pan, and add the garlic.
- 13. Stir the garlic until fragrant, about 60 seconds. Do not allow the garlic to burn, or the sauce will taste bitter.
- 14. Add the wine, and capers, then stir until most of the liquid is evaporated, about 3 - 5 minutes.
- 15. Add the chicken stock, and butter, and stir to combine.
- 16. Continue to simmer, until the liquid is reduced by half, and begins to thicken, about 3 - 4 minutes.
- 17. Return the chicken to the pan, and cook until warmed through, about 2 - 3 minutes.
- 18. Remove from the heat, stir in the lemon juice, and do a final tasting for proper seasoning. Because of the tang of the lemon juice, you will probably not need any additional salt; however, a few grinds of pepper, can give the sauce more depth.
- 19. PLATE/PRESENT
- 20. I like serving this with some long-grained white rice; however, the sides are up to you. Enjoy.
- 21. Keep the faith, and keep cooking.
POULTRY ESSENTIALS: EASY PEASY BAKED CHICKEN
This is an easy/peasy recipe for a whole chicken that comes out moist and tasty. So yummy. You can make it in the oven, on the grill, or in the smoker... totally up to you. The recipe calls for a spice rub, and I'll recommend the one that I use; however, feel free to try one of your own. So, you ready... Let's get into...
Provided by Andy Anderson !
Categories Chicken
Time 5h
Number Of Ingredients 8
Steps:
- 1. PREP/PREPARE
- 2. Gather your Ingredients (mise en place).
- 3. Add enough cold water to a large bowl (like a mixing bowl), or a pot, to completely submerge the chicken, in my experience it will 3 - 4 quarts.
- 4. Add the salt and honey, then whisk the mixture until the salt has completely dissolved.
- 5. Chef's Note: Many times, depending on the ingredients in the brine, I'll heat it up on the stovetop, and wait an hour or two for it to cool down. In this case, the only solid is the salt, and with enough whisking, it will dissolve; even in cold water. That saves us a ton of time.
- 6. Submerge the chicken in the salt/honey solution, and brine for 2, but not more than 3 hours.
- 7. Chef's Note: During this process, you will want to place the brining chicken in the refrigerator.
- 8. Remove the chicken from the brine and thoroughly rinse, and then pat dry with a few paper towels.
- 9. Add the quartered lemons to the cavity of the chicken and truss up the legs, and tie the wings to the body.
- 10. Sprinkle the dry rub all over the chicken, and allow to rest while you get your oven, grill, or smoker ready.
- 11. Chef's Note: You could use a variety of dry rubs, or you could make one of your own. This is my recipe for an excellent dry spice rub: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/rub-essentials-beef-pork-chicken-dry-rub.html
- 12. BAKING THE CHICKEN
- 13. You have three choices for baking this chicken. Method One: Place a rack in the lower position, and preheat the oven 235 (112c). Method Two: Heat up the smoker to 225 (107c). Method Three: Fire up your gas or charcoal grill to 225f (107).
- 14. Oven baking will give you a great chicken, but without some of the additional flavor notes that can be accomplished on a grill, or in the smoker. For example, I use my smoker and 30-minutes into the cooking, I'll add a handful of hickory chips. That's just enough to give the chicken a "hint" of smoke without overpowering the bird.
- 15. COOKING TIME: The chicken is done when the temp of the chicken breast reaches 165f (75c), or 175f (80c), at the thickest part of the thigh. Regardless of the method you are using, that should occur in 3 to 3.5 hours. Your time may vary, based on the size of the chicken, and the actual temperature of the gill, oven, or smoker.
- 16. Remove the chicken from the oven, grill, or smoker.
- 17. PLATE/PRESENT
- 18. Brush with the olive oil, and allow to rest for 10 minutes before carving and serving. Enjoy.
- 19. Keep the faith, and keep cooking.
PERFECT CHICKEN PICCATA
Briny capers and a tangy, fresh lemon sauce top tender pieces of breaded chicken in this easy, restaurant-quality recipe for chicken piccata. The sauce is so addicting, you'll want to drink it! Serve with pasta.
Provided by Nicolemcmom
Categories Chicken Piccata
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Slice chicken breasts in half lengthwise and lightly pound to 1/2-inch thick. Season evenly on both sides with salt and pepper. Dredge each piece in flour to coat the surface and shake off any excess flour.
- Heat 2 tablespoons oil and 1 1/2 tablespoons butter in a large skillet over medium-high heat until just beginning to smoke. Add 1/2 of the chicken and cook, undisturbed, until browned and easily released from the skillet, 2 1/2 to 3 minutes. Flip and cook for 2 more minutes. Remove from the skillet. Add remaining 1 tablespoon oil to the drippings and repeat the cooking process with remaining chicken. Reserve all chicken on a plate.
- Reduce heat to medium and melt remaining 1 1/2 tablespoons butter in the skillet. Add wine and capers and stir, scraping to release any browned bits from the skillet; bring to a simmer. Cook for 2 minutes to slightly reduce. Add chicken stock, lemon juice, and lemon zest; stir to combine. Bring to a simmer and cook for 2 minutes.
- Return chicken to the skillet and cook, turning occasionally in the sauce, until chicken is no longer pink in the center, the juices run clear, and the sauce has thickened slightly, 3 to 5 minutes.
- Remove from heat and sprinkle with parsley to serve.
Nutrition Facts : Calories 391.1 calories, Carbohydrate 18.8 g, Cholesterol 89.9 mg, Fat 20.6 g, Fiber 1.2 g, Protein 29.1 g, SaturatedFat 7.3 g, Sodium 1268.4 mg
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