CREAMY CHICKEN PICCATA RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, salt, pepper, all-purpose flour, olive oil, dry white wine, unsalted butter, garlic, caper, lemon juice, chicken stock, heavy cream, fresh flat-leaf parsley, angel hair pasta
Provided by Kiano Moju
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Butterfly each chicken breast. Lay a piece of parchment paper on top and pound to about ¼ inch (6 mm) thick. Season generously on both sides with salt and pepper.
- Cut each breast in half lengthwise so you have 4 pieces of chicken.
- Add the flour to a wide, shallow dish. Dredge each piece of chicken in flour, shaking off the excess.
- Heat the olive oil in a large skillet over medium heat. Fry the chicken until golden brown, about 3-4 minutes per side. Remove the chicken from the pan and set aside.
- Pour the white wine into the pan and cook until reduced by half, about 1 minute.
- Add the butter, garlic, and capers and cook until fragrant, about 2 minutes.
- Stir in the lemon juice and chicken stock and cook for 5 minutes, until the sauce has slightly thickened.
- Stir in the cream, then return the chicken to the pan.
- Sprinkle with the parsley and turn the chicken to coat in the sauce. Simmer for 2 minutes, until the sauce thickens slightly, then remove from the heat.
- Serve the chicken and sauce over angel hair pasta.
- Enjoy!
Nutrition Facts : Calories 908 calories, Carbohydrate 87 grams, Fat 45 grams, Fiber 3 grams, Protein 35 grams, Sugar 5 grams
CREAMY CHICKEN PICCATA
The easiest chicken piccata ever! With tender, juicy chicken thighs + the most heavenly cream sauce. 30 min, start to finish. YES!!
Provided by Chungah Rhee
Categories entree
Yield 4-6 servings
Number Of Ingredients 11
Steps:
- Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge chicken in 4 tablespoons flour until evenly coated. Heat canola oil and butter in a medium skillet over medium heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside. Reduce heat to medium low. Whisk in remaining 1 1/2 tablespoons flour until lightly browned, about 1 minute. Gradually whisk in chicken stock, wine and lemon juice. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 3 minutes. Stir in heavy cream, parsley and capers; season with salt and pepper, to taste. Return chicken to the skillet. Serve immediately.
CREAMY LEMON CHICKEN PICCATA
A quick and easy one pot meal that is on the dinner table in 30 minutes! Tender breaded chicken in a creamy lemon sauce that the entire family will love!
Provided by Alyssa Rivers
Categories Dinner Main Course
Time 25m
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons butter and 2 tablespoons of oil in a large skillet over medium high heat. (If the chicken breasts are overly thick, pound them to be thinner. Cooking time will be shorter.) Salt and pepper each side of the chicken breasts.
- Dredge the chicken in the flour.
- Put the chicken breasts in the skillet. Cook for about 3 minutes on each side, or until it is cooked throughout and no longer pink. Remove from the skillet and set aside on a plate.
- Turn the heat to medium low. Add broth, juice from both lemons, heavy cream, and capers. Bring the sauce to a boil and return to medium low heat. Test the sauce and season with salt and pepper as needed. Allow the sauce to cook and bubble for about 3 minutes.
- Serve the chicken over cooked pasta and spoon the sauce over both. Sprinkle with fresh chopped parsley.
Nutrition Facts : Calories 994 kcal, Carbohydrate 98 g, Protein 66 g, Fat 37 g, SaturatedFat 17 g, Cholesterol 221 mg, Sodium 855 mg, Fiber 6 g, Sugar 4 g, ServingSize 1 serving
PROGRESSO CREAMY CHICKEN PICCATA
This is good and easy to make with the Progresso Recipe Starter sauce. I love chicken piccata in any form. This is easy to make and creamy and rich.
Provided by mandabears
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down.
- Gently pound with flat side of meat mallet or rolling pin until smooth, about 1/2 inch thick.
- In a small shallow dish, mix flour with 1 teaspoon salt and 1/2 teaspoon ground black pepper.
- Dip each chicken breast into flour coating all sides.
- In a 10 inch skillet heat 2 tablespoons vegetable oil over medium high heat.
- Cook chicken breasts 6-8 minutes turning once or until brown.
- In a small bowl mix cooking sauce and lemon juice.
- Pour sauce mixture over chicken.
- Sprinkle with parsley and capers.
- Reduce heat to medium-low.
- Simmer 5-10 minutes or until juice of chicken is clear when center of thickest part is cut.
- At least 165 degrees Fahrenheit.
- Serve over cooked pasta.
Nutrition Facts : Calories 167.2, Fat 3.2, SaturatedFat 0.7, Cholesterol 75.5, Sodium 265.7, Carbohydrate 7.1, Fiber 0.5, Sugar 0.3, Protein 26.1
CREAMY CHICKEN PICCATA RECIPE
An over-the-top delicious chicken piccata! Perfectly pan seared chicken breasts are topped with a rich and creamy, tangy piccata sauce and little bits of salty capers. Such a satisfying dish!
Provided by Jaclyn
Categories Main Course
Time 30m
Number Of Ingredients 12
Steps:
- After cutting chicken let it rest at room temperature 10 minutes. In a shallow dish whisk together flour, 1/4 tsp salt and 1/4 tsp pepper.
- Heat olive oil in a 12-inch skillet over medium-high heat. Dredge both sides of chicken cutlets in flour mixture then add to skillet.
- Sear chicken, without moving, until browned on bottom, about 4 - 5 minutes then flip chicken and cook opposite side until golden brown on bottom and chicken has cooked through (reducing burner temperature slightly as needed and tilting pan slightly to redistribute oil) about 4 - 5 minutes longer (chicken should register 165 degrees in center). Transfer chicken to a plate and keep warm.
- Add garlic to remaining oil in pan (there should be about 1 tsp oil left if not just add a tsp), saute just until slightly golden.
- Pour in 1 1/4 cups chicken broth and bring to a boil, while scraping up browned bits from bottom of pan. Allow broth to simmer until reduced by half, about 4 - 5 minutes.
- Whisk together remaining 1 Tbsp chicken broth with cornstarch, then pour mixture into broth in skillet along with lemon juice. Allow to simmer until thickened slightly then remove from heat.
- Stir in butter and pour in cream. Season with salt if needed and pepper.
- Return chicken to skillet. Spoon sauce over chicken, sprinkle with capers and parsley. Serve warm.
Nutrition Facts : Calories 374 kcal, Carbohydrate 11 g, Protein 29 g, Fat 21 g, SaturatedFat 7 g, Cholesterol 118 mg, Sodium 339 mg, ServingSize 1 serving
CREAMY LEMON PARMESAN CHICKEN PICCATA
The ultimate in gourmet comfort food with parmesan cheese, garlic and a creamy lemon sauce, this Creamy Lemon Parmesan Chicken is out of this world.
Provided by Karina
Categories Dinner
Time 30m
Number Of Ingredients 15
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.
- Heat 1 tablespoon of oil and 2 teaspoons butter in a large skillet over medium-high heat until butter has melted and pan is hot. Fry the chicken until golden on each side and cooked through and no longer pink (about 3-4 minutes, depending on the thickness of your chicken). Transfer onto a warm plate.
- Add the garlic to the oil in the pan (spray with a light coating of oil if needed) and fry until fragrant (about 1 minute). Reduce heat to low-medium heat, add the broth and cream.
- Bring the sauce to a gentle simmer; season with salt and pepper to your taste; add in the parmesan cheese and capers. Continue cooking gently for about 2 minutes until thicker. (If the sauce is too runny for your liking, add the cornstarch/water mixture into the centre of the pan and mix through fast to combine into the sauce. It will begin to thicken immediately).
- Pour in the lemon juice, allow to simmer for a further minute to combine. Add the chicken back into the pan, allow to simmer gently in the sauce for about a minute to soak up all of the flavours in the sauce.
- Serve with the sauce over pasta, steamed vegetables, zucchini noodles or rice. Top with extra capers to garnish, lemon slices and parsley.
Nutrition Facts : Calories 208 kcal, Carbohydrate 8 g, Protein 18 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 51 mg, Sodium 933 mg, Sugar 1 g, ServingSize 1 serving
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.
PROGRESSO® CREAMY CHICKEN PICCATA
Liven up chicken dinner with this chicken piccata recipe. The creamy sauce will please even the pickiest of eaters.
Provided by Allrecipes Member
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2 inch thick. In small shallow dish, mix flour with 1 teaspoon salt and 1/2 teaspoon pepper; dip each chicken breast into flour mixture, coating all sides.
- In 10-inch skillet, heat 2 tablespoons vegetable oil over medium-high heat. Cook chicken breasts in oil 6 to 8 minutes, turning once, or until brown. In small bowl, mix cooking sauce and lemon juice.
- Pour sauce mixture over chicken; sprinkle with parsley and capers. Reduce heat to medium-low; simmer 5 to 10 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165 degrees F). Serve with pasta.
Nutrition Facts : Calories 346.6 calories, Carbohydrate 31.8 g, Cholesterol 71.9 mg, Fat 9.4 g, Fiber 1.6 g, Protein 32.7 g, SaturatedFat 2.1 g, Sodium 630.7 mg, Sugar 1.2 g
PROGRESSO® CREAMY CHICKEN PICCATA
Liven up chicken dinner with this chicken piccata recipe. The creamy sauce will please even the pickiest of eaters.
Provided by Allrecipes Member
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2 inch thick. In small shallow dish, mix flour with 1 teaspoon salt and 1/2 teaspoon pepper; dip each chicken breast into flour mixture, coating all sides.
- In 10-inch skillet, heat 2 tablespoons vegetable oil over medium-high heat. Cook chicken breasts in oil 6 to 8 minutes, turning once, or until brown. In small bowl, mix cooking sauce and lemon juice.
- Pour sauce mixture over chicken; sprinkle with parsley and capers. Reduce heat to medium-low; simmer 5 to 10 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165 degrees F). Serve with pasta.
Nutrition Facts : Calories 346.6 calories, Carbohydrate 31.8 g, Cholesterol 71.9 mg, Fat 9.4 g, Fiber 1.6 g, Protein 32.7 g, SaturatedFat 2.1 g, Sodium 630.7 mg, Sugar 1.2 g
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- Season the chicken breasts on both sides with salt and pepper. In a shallow dish, combine the flour, parmesan cheese, and garlic powder. Dredge each chicken breast in the flour mixture and shake off any excess.
- Heat the oil and butter in a skillet large enough to hold 4 chicken breasts over medium-high heat. Place the chicken in the pan and allow to brown for 3-4 minutes per side or until cooked through. Transfer the chicken to a platter, keep warm. Drip off any excess oil from the pan, leaving only enough to coat the skillet.
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- Cut the chicken breasts lengthwise. Place the palm of your non cutting hand on top of the breast and using a sharp knife slowly start cutting the breast. You will obtain 2 thinner chicken breasts.
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- Slice the chicken breasts in half horizontally ("butterfly" cutting them) so that you're left with 4 thin chicken breasts. Season with salt and pepper.
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- Season the pounded chicken with a pinch of salt and pepper on both sides. Place the flour in a shallow bowl.
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