EASY CHICKEN PICCATA
Easy chicken recipes are my go-to dinner choice. My chicken piccata pasta dish is ready to serve in a half hour. It takes just a few minutes in the oven to bake to tender perfection. -Hannah Williams, Malibu, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Cut chicken breasts in half crosswise. Pound with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess., In a large skillet, heat 1 tablespoon oil over medium-high heat. Brown chicken in batches, adding additional oil as needed. Transfer chicken to an ungreased 13x9-in. baking dish., Add stock, capers and lemon juice to pan, stirring to loosen browned bits from pan. Whisk in butter, 1 tablespoon at a time, until creamy. Pour sauce over chicken. Bake 5-10 minutes or until no longer pink.
Nutrition Facts : Calories 382 calories, Fat 23g fat (8g saturated fat), Cholesterol 117mg cholesterol, Sodium 725mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 36g protein.
EASY CHICKEN PICCATA
This is my son's favorite dish. He is a very persnickety eater. Serve this chicken recipe over white rice.
Provided by Sarah Gilmore de Ruiter
Categories Main Dish Recipes Chicken Chicken Piccata Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Slice chicken breasts horizontally to yield 4 pieces. Place breasts between 2 sheets of plastic wrap and pound to 1/4-inch thin. Place flour on a plate and dredge each breast on both sides in flour.
- Melt butter in a large skillet over medium heat. Put chicken into the skillet and season tops with salt and pepper. Turn when nicely browned, about 4 minutes, and season again. Cook second side until browned, about 4 minutes. Transfer breasts to a plate, reserving skillet drippings.
- Add wine and lemon juice to the skillet, stirring to scrape up any browned bits. Simmer to reduce and thicken sauce, about 5 minutes more. Add capers and pour sauce over chicken breasts on the plate. Sprinkle with parsley.
Nutrition Facts : Calories 383.8 calories, Carbohydrate 33.7 g, Cholesterol 96.4 mg, Fat 13.5 g, Fiber 4.9 g, Protein 30.7 g, SaturatedFat 7.7 g, Sodium 247.3 mg, Sugar 0.4 g
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.
EASY CHICKEN PICCATA
This dish is so light and delicious! Very easy to prepare. It good served with steamed Asparagus,good crusty bread, and a glass of chilled white wine.
Provided by Little Bee
Categories Pork
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Coat chicken cutlets with flour.
- Cook Angel Hair pasta according to package directions and drain.
- Melt 2 tablespoons butter in large skillet.
- Add chicken; cook, turning halfway through, for 5 minutes (on each side) or until lightly browned and tender.
- Remove to platter; keep warm.
- Add remaining butter to skillet; stir in garlic, wine, lemon juice and bouillon.
- Bring to a boil; cook for 3 to 5 minutes or until sauce is slightly thickened.
- Stir in capers.
- Place chicken on top of Angle Hair and spoon sauce over chicken.
- Sprinkle with parsley and grated parmesan cheese,.
Nutrition Facts : Calories 288.3, Fat 13.2, SaturatedFat 7.7, Cholesterol 96.5, Sodium 472.4, Carbohydrate 8.5, Fiber 0.5, Sugar 0.7, Protein 27.6
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.
CHEF JOHN'S QUICK CHICKEN PICCATA
From the blog Foodwishes.com, these come from the Chef John repertoire. It's published on another site, but I'm moving it here to get the nutrition data. Chef John says, "These quick and easy pan-fried breasts are topped with a simple pan sauce made with capers, butter, white wine and lemon juice." We concur. Add some whole wheat pasta and asparagus on the side for a weeknight meal that feels very special. The recipe calls for 4 chicken breasts, however, we make two, but still make all the pan sauce. If you're going to do 4, I might increase the sauce.
Provided by OliveLover
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place chicken breasts between 2 layers of plastic wrap and pound to about 1/2 inch thick. If you don't have a meat mallet, you can use a small frying pan.
- Season both sides of chicken breasts with cayenne, salt and black pepper, to taste; dredge lightly with flour and shake off excess. Alternatively, the flour can be put in a tea strainer and shaken over each side of the chicken.
- Heat olive oil in a skillet over medium-high heat. Place chicken in the pan, reduce heat to medium, and cook until browned and cooked through, about 5 minutes per side; remove to a plate.
- Add the capers to the remaining oil in the pan, smashing them slightly to release brine, until warmed through, about 30 seconds.
- Pour white wine into skillet. Scrape any browned bits from the bottom of the pan with a wooden spoon (or other appropriate tool). Cook until the wine is reduced by half, about 2 minutes.
- Stir lemon juice, water (or stock), and butter in to the reduced wine mixture; cook and stir continuously to form a thick sauce, about 2 minutes. Reduce heat to low and stir parsley though the sauce.
- Return chicken breasts to pan, cook until heated through, 1-2 minutes. Serve with sauce spooned over the top.
SIMPLE CHICKEN PICCATA
Chicken breast cutlets, dredged in flour, browned, served with sauce of lemon juice, capers, stock and wine.
Provided by Lab Chef
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- 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.
- 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.
- 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 chicken stock, white wine, lemon juice, and capers to the pan. Use a spatula to scrape up the browned bits. Add the heavy cream and reduce the sauce by half, until thickened.
- Plate the chicken on top of the pasta and serve with the sauce poured over the chicken. Sprinkle with parsley.
Nutrition Facts : Calories 1044.7, Fat 47.7, SaturatedFat 21, Cholesterol 176.5, Sodium 719.6, Carbohydrate 101.7, Fiber 4.4, Sugar 4.2, Protein 45.3
CHICKEN PICCATA
Make and share this Chicken Piccata recipe from Food.com.
Provided by GingerPeach
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 236.4, Fat 6.2, SaturatedFat 1.2, Cholesterol 34.5, Sodium 886.8, Carbohydrate 24.9, Fiber 2.1, Sugar 2.9, Protein 19.7
SIMPLE CHICKEN PICCATA
This chicken Piccata dish takes only minutes to cook, so make sure to have all the necessary elements organized, and prepare the chicken at the last moment.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 8
Steps:
- Season the chicken on both sides with salt and white pepper. Lightly coat in flour. Shake off excess.
- Heat a large skillet over medium-high heat. Add the olive oil and butter, swirl them around the pan, and add the chicken. Turn the heat to high and saute the chicken 2 minutes per side. Pour in the wine, swirl it around the pan for 20 seconds, and turn over the chicken. Add the lemon juice and slices, swirl them around in the pan, and turn off the heat. Serve immediately with a small sprinkling of salt and white pepper.
CHICKEN PICCATA
Make and share this Chicken Piccata recipe from Food.com.
Provided by Kirstin in the Couv
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place chicken between 2 large sheets of plastic wrap.
- Using meat pounder or rolling pin, lightly pound chicken to 1/4-inch thickness.
- Sprinkle chicken with salt and pepper.
- Mix 1 tablespoon butter and 1 1/2 teaspoons flour in small bowl until smooth and set aside.
- Place additional flour in shallow baking dish.
- Dip chicken into flour to coat; shake off excess.
- Heat 1 tablespoon oil in each of 2 heavy large skillets.
- Add 2 chicken breasts to each skillet and cook until golden and cooked through, about 3- 4 minutes per side.
- Transfer chicken to platter; tent with foil to keep warm.
- Bring wine, lemon juice and broth to boil in one of the skillets over medium-high heat.
- Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes.
- Stir in capers, parsley and remaining 2 tablespoons butter.
- Season sauce to taste with salt and pepper.
- Pour sauce over chicken and serve.
Nutrition Facts : Calories 302.1, Fat 18.8, SaturatedFat 7.2, Cholesterol 98.9, Sodium 492.7, Carbohydrate 3.5, Fiber 0.5, Sugar 0.9, Protein 26
More about "simple chicken piccata food"
15 EASY CHICKEN PICCATA RECIPES - PUREWOW
From purewow.com
CHICKEN PICCATA RECIPES | ALLRECIPES
From allrecipes.com
10 BEST CHICKEN PICCATA RECIPES | YUMMLY
From yummly.com
CHICKEN PICCATA (EASY RECIPE) - INSANELY GOOD
From insanelygoodrecipes.com
EASY CHICKEN PICCATA | OLIVE & MANGO
From oliveandmango.com
EASY CHICKEN PICCATA (KETO + LOW CARB) - IT STARTS WITH GOOD FOOD
From itstartswithgoodfood.com
GLUTEN-FREE CHICKEN PICCATA MEATBALLS - THE DEFINED DISH
From thedefineddish.com
CHICKEN PICCATA GIADA RECIPE - MSN.COM
From msn.com
BEST CHICKEN PICCATA RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
LEMON CHICKEN PICCATA RECIPE | CHEF JEAN PIERRE
From chefjeanpierre.com
CHICKEN PICCATA PASTA CASSEROLE - PLAIN CHICKEN
From plainchicken.com
MY LEMON CHICKEN RECIPE CHICKEN PICCATA | CHEF JEAN-PIERRE
From vivarecipes.com
PICCATA RECIPE - ENDXXW.BASICFOODPLAN.NL
From endxxw.basicfoodplan.nl
EASY CHICKEN PICCATA • SALT & LAVENDER
From saltandlavender.com
CHICKEN PICCATA - THE PIONEER WOMAN
From thepioneerwoman.com
PHENOMENAL CHICKEN PICCATA RECIPE | HEXCLAD COOKWARE RECIPE …
From hexclad.com
SALMON PICCATA RECIPE | THAT LOW CARB LIFE
From thatlowcarblife.com
CHICKEN PICCATA RECIPE | EPICURIOUS
From epicurious.com
HOW TO PREPARE CHICKEN "PICCATA"?
From steptohealth.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love