Chicken Piccata Ii Recipes

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CHICKEN PICCATA



Chicken Piccata image

For dinner tonight, try Ina Garten's classic Chicken Piccata recipe, from Barefoot Contessa on Food Network; don't forget the velvety lemon butter sauce.

Provided by Ina Garten

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 12

2 split (1 whole) boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
1 extra-large egg
1/2 tablespoon water
3/4 cup seasoned dry bread crumbs
Good olive oil
3 tablespoons unsalted butter, room temperature, divided
1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
1/2 cup dry white wine
Sliced lemon, for serving
Chopped fresh parsley leaves, for serving

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 II



Chicken Piccata II image

Lemony flavored chicken with a heavenly coating. Prepare this dish and get ready to have your tummy 'touched by an angel'!

Provided by TERRY C

Categories     Main Dish Recipes     Chicken     Chicken Piccata Recipes

Time 45m

Yield 4

Number Of Ingredients 9

4 skinless, boneless chicken breasts
1 egg
3 tablespoons lemon juice
¼ cup all-purpose flour
⅛ teaspoon garlic powder
⅛ teaspoon paprika
¼ cup butter
2 teaspoons chicken bouillon powder
½ cup boiling water

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.

Nutrition Facts : Calories 276.3 calories, Carbohydrate 7.6 g, Cholesterol 138.5 mg, Fat 15.4 g, Fiber 0.3 g, Protein 25.9 g, SaturatedFat 8.4 g, Sodium 539.3 mg, Sugar 0.7 g

CHICKEN PICCATA



Chicken Piccata image

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

2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped

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



Chicken Piccata II image

Number Of Ingredients 8

1 pound boneless chicken breast, thinly sliced
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
Butter Buds Mix equivalent to 6 tablespoons butter
3 tablespoons lemon juice
1/2 cup white wine
2 tablespoons chopped fresh parsley

Steps:

  • Coat chicken with flour and pan-fry quickly in large nonstick skillet, turning once. Season with salt and pepper. Combine Butter Buds, lemon juice, and white wine, and add to skillet. Tilt skillet to distribute liquid evenly. Add a small amount of water, if necessary, to prevent juices from becoming too thick. Cover and simmer 20 minutes. Uncover and sprinkle with chopped parsley during the last minute of cooking time. Fun Fact: Chicken should be kept in the coldest part of the refrigerator, sealed as it comes from the market, and used within 2 or 3 days of purchase. When freezing chicken, it is important to wrap it tightly with the wrap close to the skin, and in this way, no ice crystals will form, and it will maintain top quality for up to a year.

Nutrition Facts : Nutritional Facts Serves

CHICKEN PICCATA II RECIPE - (4/5)



Chicken Piccata II Recipe - (4/5) image

Provided by sassy47

Number Of Ingredients 11

Garnish:
3 large boneless skinless chicken breasts
1/2 cup all-purpose flour
1 tsp salt and 1/2 tsp black pepper or to taste
4 Tbsp unsalted butter divided
3 Tbsp olive oil
1/2 cup dry white wine such as chardonnay
Juice of 1 large lemon 1/4 cup, plus small lemon sliced for garnish
1/4 cup capers rinsed under cold water
Small lemon sliced into rings
1/4 cup parsley

Steps:

  • Cut chicken breasts in half lengthwise so you end up with 6 cutlets. Sprinkle both sides of cutlets with salt and pepper. Add 1/2 cup flour to a shallow dish. Dredge chicken to coat with flour, shaking off the excess. Transfer to a large plate in a single layer. Place a large skillet (non-stick or stainless steel will work) over medium/high heat. Add 2 Tbsp olive oil and 2 Tbsp butter. Once butter melts and begins to sizzle, add 3 pieces of dredged chicken and saute 2-4 minutes per side (depending on thickness of chicken). Remove to a serving platter, add additional 1 Tbsp oil and 1 Tbsp butter and sauté remaining chicken. In the same skillet without reducing heat, add 1/2 cup wine, 1 Tbsp butter, 1/4 cup lemon juice, and 1/4 cup rinsed capers. Simmer 1 minute then dip your chicken pieces into your sauce a few pieces at a time and place them back on your platter. Continue simmering sauce another 2 minutes to slightly thicken. Drizzle sauce over chicken and garnish with lemon slices and fresh parsley.

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