Award Winning Chicken Piccata Recipe

Directions Step 1 Mix flour, salt, and black pepper in a bowl. Dredge the chicken breast pieces in the seasoned flour to coat; tap Step 2 …

Rating: 5/5(149)
Calories: 484 per serving
Category: Italian Recipes
1. Mix flour, salt, and black pepper in a bowl. Dredge the chicken breast pieces in the seasoned flour to coat; tap off excess flour.
2. Melt butter in a skillet over medium heat until hot but not starting to brown. Pan-fry coated chicken breast pieces in the hot butter until golden brown, the juices run clear, and the chicken is no longer pink inside, about 10 minutes. Turn the chicken pieces often. Remove chicken from skillet and keep warm.
3. Pour white wine into the skillet and scrape pan to dissolve any browned bits of food on the bottom. Mix in lemon juice, reduce heat to low, and simmer until sauce is slightly thickened, about 10 minutes. Stir often. Stir capers into sauce and place chicken back into skillet, turning to coat with sauce.
4. To serve, transfer chicken to a serving platter, top with sauce, and garnish with lemon slices and fresh parsley.

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Directions Set a wire rack inside a rimmed baking sheet. Cut two 12-inch sheets of plastic wrap. Cut the chicken breasts in half lengthwise, …

Rating: 5/5(79)
Author: Food Network Kitchen
Servings: 4
Category: Main-Dish
1. Set a wire rack inside a rimmed baking sheet. Cut two 12-inch sheets of plastic wrap.
2. 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.
3. 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.
4. 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.

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Instructions Slice each chicken breast in half crosswise to make 4 cutlets. Lightly pound each cutlet between sheets of plastic wrap Season …

Rating: 5/5(2)
Total Time: 25 mins
Category: Dinner
Calories: 348 per serving
1. Slice each chicken breast in half crosswise to make 4 cutlets. Lightly pound each cutlet between sheets of plastic wrap to an even thickness.
2. 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.
3. 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.
4. Remove the skillet from the heat and add 2 tablespoons of butter. When the butter is melted, stir in the garlic.

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Step 1. Slice chicken breasts in half crosswise into 4 cutlets and lightly pound each piece between sheets of plastic wrap until an even thickness (about ½" thick or less). Season lightly with

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Ingredients 4 large chicken breasts- butterflied and cut (or you can use 8 chicken cutlets) 11 Tablespoons salted butter, divided 7 tablespoons Extra Virgin Olive Oil, divided 2/3 Cup Fresh Lemon Juice (about the juice of two large lemons) 1¼ Cup Chicken Stock ½ Cup Capers (roughly one 3.5oz jar)

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1 cup chicken broth. Dredge each chicken breast in flour to coat and shake off excess. Heat oil in a large saute pan set on medium heat. Place chicken breasts in pan and cook until lightly browned on both sides, about 2-3 minutes for each side. Drain the oil and add butter, wine, lemon, salt and pepper. Cook for 1 minute.

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Mix the flour with the salt and pepper in a shallow pie plate. Heat half the olive oil in a large skillet over medium high heat until almost smoking. Working in 2 batches, place the chicken in the flour mixture and turn to coat on all sides Shake off …

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Directions. Flatten chicken to 1/4-in. thickness. In a shallow dish, combine the egg substitute, 2 tablespoons wine, 2 tablespoons lemon juice, garlic and hot pepper sauce. In another shallow dish, combine the flour, Parmesan cheese, parsley and salt. Coat chicken with flour mixture, dip in egg substitute mixture, then coat again with flour mixture.

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2 boneless, skinless chicken breast halves, halved horizontally 1/4 cup all-purpose flour, sifted Coarse salt and freshly ground pepper 2 tablespoons olive oil 3 tablespoons unsalted butter 2 to 3 tablespoons dry white wine 3 tablespoons fresh lemon juice 2

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Dredge chicken in seasoned flour and shake off excess. In a large skillet over medium high heat, saute chicken breast in three tablespoons of olive oil in two batches until brown. Add oil if needed.

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Dredge each chicken breast in flour to coat and shake off excess. Heat oil in a large saute pan set on medium heat. Place chicken breasts in pan and cook until lightly browned on both sides, about 2-3 minutes for each side. Drain the oil and add butter, wine, lemon, salt …

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In a large saute pan over medium-high heat, heat the oil and 2 tablespoons butter. When the foaming subsides, add the chicken and cook until golden brown on one side, 2 to 3 minutes. Flip the chicken and brown the other side, 1 to 2 minutes. When done, remove the chicken from the pan and sprinkle with a little more salt and pepper.

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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.

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Pour vegetable oil in a pan and turn to medium/high heat for browning chicken, place coated tenders into a pan for 1 minute on each side, until golden brown. They do not need to be cooked through, this will happen during the finishing process in the sauce. Once all chicken is browned, place it to the side on a clean baking sheet or plate.

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Place the chicken pieces onto the warmed platter in the oven. When finished with all the chicken, drain most of the oil from the skillet, leaving a thin coating on the surface of the pan. Step 3. Cook and stir the minced garlic in the skillet until fragrant, about 20 …

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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.

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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 (or white wine), lemon juice, and capers to the pan. Use a spatula to scrape up the browned bits. Reduce the sauce by half. Whisk in the remaining 2 tablespoons of butter.

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Frequently Asked Questions

What can you serve with chicken piccata?

What to Serve with Chicken Piccata: 10 Delectable Side Dishes

  1. Buttered Noodles. Chicken piccata may already be loaded with lots of butter, but who cares? ...
  2. Roasted Veggies. Want to add some color to your plate? ...
  3. Smashed Potatoes. ...
  4. Sauteed Spinach. ...
  5. Lemon Garlic Herb Rice. ...
  6. Mashed Potatoes. ...
  7. Roasted Asparagus. ...
  8. Angel Hair Pasta. ...
  9. Dinner Rolls. ...
  10. Wine. ...

How to prepare chicken piccata?

Instructions

  • Preheat the oven to 350°F. ...
  • Using a very sharp knife, slice each chicken breast in half horizontally. ...
  • To the bag, add the flour, 3/4 teaspoon salt, and 1/4 teaspoon pepper; seal and shake to combine. ...
  • Heat the oil in a large sauté pan over medium-high heat. ...
  • Discard any excess oil from the pan. ...

More items...

How to pair wine and chicken piccata?

  • Slice each chicken breast in half and pound with a mallet to about 1/4-in. even thickness. ...
  • Remove chicken from refrigerator. Lightly dredge in flour, shaking off the excess. ...
  • In the same skillet over medium heat, stir in wine and remaining 2 Tbsp. of Balsamic Vinegar, and cook for 1 to 2 minutes. ...

Can i precook chicken piccata?

You can certainly make chicken piccata ahead of time and reheat it right before serving. But chicken piccata is known as a light, bright dish with its garlic and lemon sauce. Cooking it ahead of time might reduce that fresh taste slightly. And, chicken piccata cooks in a flash -- ready in less than 10 minutes.

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