Tangy Chicken Piccata Food

TANGY CHICKEN PICCATA

Steps:

• Combine flour, salt, and pepper in a shallow dish.
• Coat each breast with flour mixture.
• Shake off excess.
• In a skillet, melt the butter.
• Add the chicken breasts and sauté (turning once) over medium heat for 5 minutes or until cooked through.
• Remove chicken from skillet.
• In same skillet, combine the chicken broth, wine, and lemon juice.
• Boil sauce, reducing it by one third.
• Top chicken with sauce.
• Sprinkle with capers.

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:

• Pound chicken breasts between sheets of wax paper until about 1/4" thick.
• Whisk egg with 1 tablespoon lemon juice & set aside.
• Combine remaining lemon juice with chicken stock, & set aside.
• In large bowl whisk together flour, garlic powder & paprika.
• In large skillet, melt butter.
• Dip chicken into egg mixture & then coat well with flour mixture.
• Place chicken in skillet & cook over medium-high heat about 1 minute on each side.
• Pour chicken stock mixture over chicken.
• Reduce heat to medium-low, then cover & cook 10-15 minutes or until chicken is very tender.
• Transfer chicken to serving plates.
• Stir sauce that is still in skillet, & spoon over each chicken breast.
• Sprinkle breasts with parsley, & garnish with lemon slices just before serving.

CHICKEN PICCATA

Steps:

• Dredge chicken in flour.
• Brown in oil and margarine in a large skillet over medium high heat.
• Remove to a plate and keep warm.
• Add garlic and saute quickly.
• Add wine and cook over high heat.
• Add chicken back inches.
• When liquid is reduced by half, remove the chicken to a warm plate, and add the juice from the lemon to the sauce.
• Pour the sauce over the chicken and sprinkle with parsley and capers.

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.

CHICKEN PICCATA

Steps:

• Beat egg with 1 tbsp lemon juice.
• Combine flour, garlic powder, and paprika.
• Dip chicken in egg, dredge in flour, brown in butter in skillet.
• Dissolve bullion in boiling water, add remaining 2 tbsp lemon juice.
• Pour over browned chicken and simmer, covered 20 minutes or until tender.
• You might want to increase seasonings to your liking.
• We love garlic, so I increase the amount, and also while browning the chicken, you might need more butter.
• And while the chicken is simmering, you may need to add a bit of water, so it doesn't dry out.