EASY CHICKEN PICCATA
In this classic chicken dish, a swirl of butter in the white-wine sauce gives it a creamy consistency.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 35m
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Place flour in a shallow bowl. Season cutlets with salt and pepper, then dip into flour, turning to coat; shake off excess.
- In a large skillet, heat 1 tablespoon oil over medium-high. Add half the chicken; cook until lightly browned and opaque throughout, 1 to 2 minutes per side. Transfer to a plate; cover with foil to keep warm. Repeat with remaining tablespoon oil and chicken (reserve skillet for sauce).
- Meanwhile, cook linguine in boiling water until al dente, according to package instructions. Reserve 1/2 cup pasta water. Add spinach, and stir until submerged. Drain pasta mixture and return to pot. Toss with 1 tablespoon butter; season generously with salt and pepper. Add some reserved pasta water if necessary. Cover to keep warm.
- Into skillet, pour wine and lemon juice. Cook over medium-high, stirring to loosen browned bits, until liquid has reduced to 1/3 cup, 4 to 5 minutes. Remove from heat; swirl in 2 remaining tablespoons butter until melted. (For a smoother sauce, strain through a fine-mesh sieve, if desired.) Add capers, and season with salt and pepper. Divide chicken and linguine among four serving plates; top chicken with sauce.
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.
SOUTHERN COMFORT BAKED CHICKEN BREASTS
This comes out real yummy and the chicken gets so tender. Make sure you use the chicken breast quarters ( without the wings) with the skin on. Southern Comfort is a mixture of Bourbon and orange/fruit liquer. I serve this over white rice.
Provided by petlover
Categories Chicken Breast
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- In deep, nonstick pan, heat olive oil over medium-high.
- Brown chicken pieces ( both sides )in hot oil.
- Place chicken breasts in 9 x 9 inch glass baking dish.
- Saute garlic in pan until slighly browned.
- Add pepper, brown sugar, sage, rosemary, thyme and flour to pan and mix/cook for 1 minute over medium.
- Add Southern Comfort and mix well.
- Cook over medium heat for 4-5 minutes.
- Rub salt onto chicken breasts.
- Pour sauce over chicken.
- Cover dish tightly with aluminum foil.
- Bake in oven for 1 hour.
- Remove from oven and let dish sit ( keep covered) for 10 minutes minimum.
- Remove cover and slice chicken off bone onto serving deep dish.
- Spoon sauce over chicken and serve over rice.
Nutrition Facts : Calories 441.7, Fat 16.9, SaturatedFat 3.9, Cholesterol 69.6, Sodium 656.5, Carbohydrate 17.6, Fiber 0.3, Sugar 13.3, Protein 23.3
SOUTHERN LIVING'S CHICKEN PICCATA/ PICCATA CHICKEN BREASTS
I found this recipe in Southern Living's Ultimate Quick & Easy Cookbook. My family LOVES it. It is very simple and quick, but it tastes delicious. I serve it with crisp baby green beans and various kinds of rice. In the past, I have added minced garlic and chopped parsley to the last cooking step (when you reduce the broth to make a light sauce). Enjoy!
Provided by History Teacher
Categories Chicken Breast
Time 17m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine egg and one tbsp lemon juice. Dip chicken in egg mixture.
- Combine flour and next three ingredients in a zip-top freezer bag. Add chicken; seal bag and shake to coat.
- Melt butter in a large, non-stick skillet over medium-high heat. Add chicken; cook approximately five minutes on each side or until done. Remove from pan, cover with aluminum foil to keep warm.
- Combine 1/2 cup hot water, bouillon, and two tbsp lemon juice, stirring until bouillon dissolves. Add bouillon mixture to skillet.
- Bring to boil, and cook over high heat for three minutes or until mixture reduces to 1/4 cup. Spoon sauce over chicken. Garnish, if desired.
Nutrition Facts : Calories 297.9, Fat 16, SaturatedFat 8.4, Cholesterol 152.7, Sodium 641.3, Carbohydrate 9.2, Fiber 0.4, Sugar 0.6, Protein 28.1
LIGHT CHICKEN PICCATA
A nice, healthy version of chicken piccata. Very light dish. My boyfriend requests it at least once a week!
Provided by KBJORNSTAD
Categories World Cuisine Recipes European Italian
Time 3h15m
Yield 4
Number Of Ingredients 13
Steps:
- Coat chicken with yogurt, cover, and refrigerate at least 2 hours, preferably overnight.
- Rinse chicken, and pat dry with paper towels.
- In a bowl, stir together flour, paprika, salt, and pepper.
- Heat oil, margarine, and 1 1/2 tablespoons lemon juice in skillet over medium heat. Dredge chicken in flour mixture. Place chicken in skillet; cook, turning to brown both sides, about 15 minutes. Remove chicken to a plate, and keep warm.
- Pour vermouth into skillet, and scrape brown bits with a wooden spoon. Stir in garlic, 1/4 cup lemon juice, water, and capers. Cook until reduced by half.
- Return chicken to the pan, and simmer 3 minutes.
Nutrition Facts : Calories 370.1 calories, Carbohydrate 28.2 g, Cholesterol 71.8 mg, Fat 6.9 g, Fiber 0.9 g, Protein 32.3 g, SaturatedFat 1.6 g, Sodium 261 mg, Sugar 9.6 g
SOUTHERN FRIED CHICKEN PICCATA
Steps:
- Flatten the chicken breasts with a meat mallet until approximately 1/4 inch thick. Put the flour in a bowl or container and add the seasoned salt, garlic powder, paprika and black pepper and mix to combine.
- Heat the canola oil in a large frying pan over medium heat. Take a sprinkle of flour and put it in the fryer to test the oil. If it sizzles the oil is hot enough. Working in batches, dip the chicken in the flour mixture, coating both sides, and cook until brown, about 3 minutes per side. Remove to a plate and reserve.
- Pour out the excess oil, leaving enough to coat the bottom of the pan. Reduce the heat to low. Add 1 tablespoon of the flour mixture used for dredging, the butter and garlic and mix together well until the butter is melted. Add the cooking wine and allow to simmer, stirring occasionally to prevent sticking, until reduced by half, 5 to 6 minutes.
- Add the cream and simmer, stirring constantly, until thickened and reduced by half, 3 to 5 minutes.
- Squeeze the juice of 1 1/2 of the lemons into the cream mixture, stirring constantly. Add the cheese and sugar, reduce the heat to very low, and cook until the cheese melts and the mixture begins to thicken, about 2 minutes. Remove from the heat.
- Thinly slice the remaining 1 1/2 lemons into rounds and add them to the cream mixture. Stir in the capers and half the parsley.
- Bring a large pot of water and 1 teaspoon salt to a boil. Let boil 7 minutes, then add the pasta and 1 tablespoon olive oil. Stir to prevent sticking and cook until al dente, about 7 minutes. Check the pasta in 5 minutes! Drain the pasta, add more oil to prevent sticking and divide among 4 plates. Top with the chicken and sauce, sprinkle with the remaining parsley and serve.
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CHICKEN PICCATA RECIPE - SOUTHERN LIVING
From southernliving.com
5/5 (1)Category Slow CookerServings 6Total Time 4 hrs 40 mins
- Heat 2 tablespoons of the butter and 1 tablespoon of the oil in large nonstick skillet over medium-high. Add 3 chicken breasts; cook until golden brown, 5 to 6 minutes per side. Transfer chicken breasts to a 5-quart slow cooker, overlapping breasts. Wipe skillet clean. Repeat process with remaining 2 tablespoons butter, 1 tablespoon oil, and 3 chicken breasts.
- Top chicken in slow cooker with broth, wine, capers, and lemon juice. Cover and cook on LOW until chicken is cooked through, about 4 hours.
- Using a slotted spoon, transfer chicken to a serving platter. Transfer cooking liquid to a medium saucepan. Whisk together cold water and cornstarch in a small bowl until smooth. Add to cooking liquid in saucepan; stir to combine. Bring to a boil over high; cook, stirring occasionally, until reduced to 3 cups, 6 to 10 minutes. Spoon sauce over chicken. Garnish with lemon wedges.
CHICKEN PICCATA - SOUTHERN LADY MAGAZINE
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QUICK CHICKEN PICCATA RECIPE | MYRECIPES
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4.5/5 (2)Total Time 30 minsServings 4
- Cut each chicken breast in half horizontally. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a rolling pin or the flat side of a meat mallet.
- Cook half of chicken in 1 Tbsp. hot oil in a large nonstick skillet over medium-high heat 2 minutes on each side or until golden brown and done. Remove chicken to a serving platter, and cover with aluminum foil. Repeat procedure with remaining chicken and 1 Tbsp. olive oil.
- Add broth and lemon juice to skillet, and cook, stirring to loosen particles from bottom of skillet, until sauce is slightly thickened. Remove from heat; add butter and parsley, stirring until butter melts. Pour sauce over chicken, and serve over warm noodles.
BEST CHICKEN PICCATA RECIPE - LEMON BLOSSOMS
From lemonblossoms.com
5/5 (2)Total Time 25 minsCategory DinnerCalories 348 per serving
- Slice each chicken breast in half crosswise to make 4 cutlets. Lightly pound each cutlet between sheets of plastic wrap to an even thickness.
- Season each chicken cutlet with salt and pepper on both sides. Spread the flour on a plate, and dredge each cutlet in flour. Shake off any excess flour and transfer to a plate.
- In a large skillet, heat 3 tablespoons of olive oil over medium-high heat. Working in batches, if necessary to avoid crowding the pan, cook the chicken cutlets for about 3 minutes per side or until golden brown. Remove the chicken from the skillet and transfer them to a plate.
- Remove the skillet from the heat and add 2 tablespoons of butter. When the butter is melted, stir in the garlic.
LEMON CHICKEN PICCATA (AND HOW TO BUTTERFLY CHICKEN BREAST ...
From curiouscuisiniere.com
4.8/5 (6)Total Time 25 minsCategory DinnerCalories 311 per serving
- Butterfly the chicken breasts by slicing them, width-wise almost all the way through. Un-fold the breasts and pound them to an even thickness of roughly ¼ of an inch. Season the chicken with ½ tsp salt and ¼ tsp pepper.
- Heat the butter in a large skillet. Once the butter is hot, add the chicken breasts and pan fry over medium-high heat for 2-3 minutes on each side, flipping once, until the chicken is cooked through. Remove the chicken from the pan and place on a serving dish. (Place the cooked chicken in a warm oven to keep warm while you prepare the sauce.)
- Add the white wine, lemon juice, ½ tsp salt, and ¼ tsp pepper to the pan. Scrape up any bits of chicken or flour that have stuck to the pan and simmer the wine mixture until it has reduced by about half, 4-5 minutes.
CHICKEN PICCATA - COOKTHESTORY
From cookthestory.com
Cuisine ItalianTotal Time 20 minsCategory EntréeCalories 440 per serving
- Pound chicken breasts to an even 1/4 inch thickness (photo tutorial for how to do this is here, steps #1-2.). Cut each one in half to make 4 portions.
- Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium-high heat. When hot, add chicken.
EASY CHICKEN PICCATA RECIPE (PLUS VIDEO) - IMMACULATE BITES
From africanbites.com
5/5 (3)Calories 256 per servingCategory Dinner, Main
- In a medium shallow bowl, whisk together flour, Italian seasoning, onion powder and garlic powder.
- Pat dry chicken and season with salt and pepper to taste. Dredge the chicken in the flour mixture, shake off any excess and set aside.
- In a large skillet, heat 1 tablespoon of butter and oil over medium-high heat. When butter has melted (work in batches to avoid overcrowding the pan), add the chicken and cook flipping once, until golden and cooked through - about 3-4 minutes on each side, depending on the thickness of the fillet. Transfer chicken to a plate and repeat the process for the remaining pieces adding more oil if needed.
- Melt another 1 tablespoon of butter in the same pan; add in the onion and garlic and sauté till onion is soft and translucent, about a minute or two. Add the wine, chicken stock and lemon juice and bring to a boil, scraping up any brown bits from the bottom of the pan for extra flavor. Cook until wine almost evaporates, stirring occasionally, about 3-5 minutes.
CHICKEN PICCATA - A CEDAR SPOON
From acedarspoon.com
5/5 (1)Category Chicken, DinnerServings 4Total Time 35 mins
- Cut each chicken breast in half. If they are thick after cutting in half use a mallet to pound them down thinner. Season each side of the chicken with a sprinkle of salt and pepper.
- In a shallow bowl mix together the oregano and flour. Dredge each chicken in the flour and shake off the excess flour.
- In a large skillet over medium high heat, melt the 2 tablespoons of butter with 3 tablespoons olive oil.
- When butter has melted and starts to sizzle add 2 pieces of the chicken and cook for 4 minutes on one side. Flip the chicken and cook on the other side for 4 minutes. Remove the chicken and set aside on a plate.
CHICKEN PICCATA WITH LEMON AND PARSLEY RECIPE
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4.1/5 (151)Total Time 37 minsCategory Entree, DinnerCalories 370 per serving
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