Chicken Piccata For 2 Recipes

CREAMY CHICKEN PICCATA RECIPE BY TASTY

Steps:

• Butterfly each chicken breast. Lay a piece of parchment paper on top and pound to about ¼ inch (6 mm) thick. Season generously on both sides with salt and pepper.
• Cut each breast in half lengthwise so you have 4 pieces of chicken.
• Add the flour to a wide, shallow dish. 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.
• Add the butter, garlic, and capers and cook until fragrant, about 2 minutes.
• Stir in the lemon juice and chicken stock and cook for 5 minutes, until the sauce has slightly thickened.
• Stir in the cream, then return the chicken to the pan.
• Sprinkle with the parsley and turn the chicken to coat in the sauce. Simmer for 2 minutes, until the sauce thickens slightly, then remove from the heat.
• Serve the chicken and sauce over angel hair pasta.
• Enjoy!

CHICKEN PICCATA

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.

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 II

Steps:

• In a small bowl, beat the egg together with 1 tablespoon of the lemon juice. Set aside.
• In a shallow bowl or dish mix together the flour, garlic powder and paprika. Dip the chicken in the egg/lemon mixture, then in the seasoned flour.
• In a large skillet, melt butter/margarine and brown the coated chicken pieces.
• Dissolve the bouillon in the boiling water, then add the remaining 2 tablespoons of lemon juice. Pour liquid into skillet. Cover and let simmer for 20 minutes, turning chicken pieces after 10 minutes, until chicken is tender. Garnish as desired and serve.

EASY CHICKEN PICCATA RECIPE BY TASTY

Steps:

• Butterfly the chicken breast and pound it thin. Salt and pepper to taste.
• Dredge each piece in flour, shaking off the excess.
• In a skillet over high heat, melt three Tbsp. butter, and brown the chicken, the browner and crispier the better, 3-5 minutes on each side.
• Remove chicken from the skillet, and, in the same pan, add chicken stock, lemon, and capers.
• Boil until the sauce reduces by ⅓, and return the chicken to the skillet.
• Spoon sauce over the chicken several times.
• Serve immediately, with the remaining sauce poured over the chicken.
• Enjoy!

LEMON CHICKEN PICCATA

Steps:

• Bring a large pot of water to a boil and cook the pasta according to the package directions.
• In a 9" heavy skillet, melt the butter and olive oil over medium-high heat.
• Place the flour in a shallow dish, and dip the chicken into the flour, dusting off the excess. You want a thin coating of flour all over the chicken breasts.
• When the butter is sizzling in the skillet, carefully place each chicken breast in the pan. Sear the breasts on each side until golden brown. Don't worry about cooking the chicken all the way through at this point, just get each side golden brown.
• At this point, your pasta water should be at a rolling boil, and this is the best time to add the pasta to the boiling water. Now that both sides of the chicken is golden brown, lower the heat to medium-low, and pour in the chicken broth, lemon juice and capers. Cover the skillet. Let the chicken simmer until it registers 165-degrees F in the thickest part.
• Drain the pasta and have it ready on the side.
• Once the chicken is done, move it to the serving plates, and add the cooked pasta to the skillet to soak up the chicken pan sauce.
• Divide the pasta between the serving plates, and serve topped with fresh parsley.

30 MINUTE CHICKEN PICCATA FOR TWO

Steps:

• In a bowl, prepare a flour mixture of 1/4 cup flour, salt and pepper.
• In a medium sized pan on medium high heat, heat the oil.
• When hot, dip the chicken into the flour mixture to get a nice coating and place in the pan.
• Cook each side until nicely browned and cooked through, about 10 minutes (5 minutes each side) and when a thermometer reads 165F.
• Once cooked, remove chicken from pan and let rest covered with aluminum foil.
• Next, bring down the heat to medium and add the shallots and garlic until fragrant and softened, about 2 minutes.
• Mix in the remaining flour and mix until well dissolved.
• Add the broth, wine and lemon juice. Let simmer until slightly thickened, about 5 minutes.
• Melt butter into the sauce.
• Next, return chicken and juices to pan and covering the chicken with the piccata sauce.
• Sprinkle with parsley. Serve.

CHICKEN PICCATA (EASY RECIPE)

Steps:

• Combine the flour, salt, and black pepper in a medium bowl. Coat the chicken with the flour mixture evenly. Shake off any excess flour.
• Melt the butter in a medium skillet over medium heat; be careful not to brown the butter. Sear the chicken until the juices run clear, and it's no longer pink inside, about 10 minutes. Flip the chicken over frequently for even cooking. Remove from the skillet and keep warm.
• Pour the white wine into the skillet, scraping the bottom to melt any remaining browned bits of food. Stir in the lemon and reduce heat to low. Cook the sauce, stirring often, for 10 minutes, or until slightly thickened.
• Add the capers and chicken. Toss the chicken to coat.
• Place the chicken in a serving dish. Top with sauce and garnish with lemon slices and parsley. Enjoy!

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.

LEMON CHICKEN PICCATA

Steps:

• In a shallow bowl put the flour, salt and pepper and dredge your chicken, shaking off excess.
• In a large fry pan over a medium high heat, place 2 Tbs. of oil and heat until almost smoking. add the Chicken and cook until browned and opaque throughout, about 8-9 minutes total. Place chicken on a warm platter and cover while you make the sauce.
• In the same pan over a medium high heat, warm the remaining 1 Tbs. of oil . Add the shallots and sauté until soft and translucent, 1-2 minutes. Add the wine and reduce to about half. Use a wooden spoon and scrape the bottom of pan to loosen the brown bits. Add the lemon juice, stock and capers and cook until thickened, about 5 minutes. Whisk in the sage, butter and parsley. Spoon the sauce over the chicken and serve.

CHICKEN PICCATA

Steps:

• Slice the lemon in half. Squeeze to juice ½ of the lemon, slice the other ½ and set aside.
• Mix salt, pepper and garlic into a small bowl, set aside.
• Slice chicken in half. Season both sides of the chicken breast with salt, pepper and garlic mix.
• Heat 2 tablespoons of butter and oil into a large skillet. Add 4 pieces of the chicken and cook until the chicken reaches an internal temperature of 160 degrees. Transfer to a plate and cover with foil to keep warm. Repeat with the last 4 pieces.
• Reduce the heat and add chicken broth, flour, lemon juice, sliced lemons and capers. Cook for 2-3 minutes while scraping down the sides of the pan.
• Stir in remaining 2 tablespoons of butter until melted.
• Spoon the sauce over the top of the cooked chicken breast.