Summer Chicken Piccata Food

THE BEST CHICKEN PICCATA

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.

SUMMER CHICKEN PICCATA

Steps:

• Gently pound cutlets to even thickness (somewhat less than 1/2 inch). Season with salt and pepper then dust with flour, shaking off excess flour.
• Add vegetable oil to sauté pan and heat over medium-high heat. Sauté cutlets 2-3 minutes on one side; flip the cutlets over and sauté the other side 1-2 minutes with the pan covered. (Cutlets should be a nice rich brown--just past golden brown). Transfer cutlets to a warm plate; pour off fat from the pan.
• Deglaze pan with wine and add minced garlic. Cook until garlic is slightly browned and liquid is nearly gone, about 2 minutes.
• Add broth, lemon juice, and capers. Return cutlets to pan and cook on each side 1 minute. Transfer cutlets to a warm plate.
• To finish sauce, spread a layer of lemon slices in bottom of pan as well as the butter. Stir gently until butter melts. To serve, pour sauce over cutlets and top with a lemon slice. Garnish with chopped fresh parsley if desired.

CHICKEN PICCATA

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 WITH GARLICKY GREENS & NEW POTATOES

Steps:

• Cook the new potatoes in a large pan of boiling salted water for 8-10 mins until tender. Add the green beans and spring greens for the last 3 mins. Drain, then separate the greens from the potatoes.
• While the potatoes are cooking, cut the chicken breasts through the centre lengthways, leaving one side attached so it opens out like a book. Brush each one with 1 tsp of the olive oil, then season.
• Heat a large frying pan over a medium-high heat and cook the chicken for 4 mins on each side until golden. Pour over the stock, capers, lemon juice and zest, then simmer gently for a few minutes to reduce. Add the cooked potatoes and simmer for another minute.
• Heat the remaining 1 tsp oil in another frying pan and fry the garlic for 1 min until lightly golden and fragrant. Tip in the drained greens, and toss in the garlicky oil. Season, then scatter over the parmesan and serve with the chicken and potatoes.

CHICKEN PICCATA

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.

CHEF JOHN'S QUICK CHICKEN PICCATA

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.

CHICKEN PICCATA

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.

EASY CHICKEN PICCATA

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,.