Chickenortilapiapiccata Recipes

CHICKEN PICCATA I

Steps:

• Flatten chicken to 1/4 inch thickness between plastic wrap or waxed paper. Mix egg and water. Mix bread crumbs, salt, pepper and garlic powder. Coat chicken with flour, dip into egg mixture and coat with bread crumb mixture.
• Heat butter or margarine and oil in 12 inch skillet over medium heat. Cook chicken for 8 to 10 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet using tongs; keep warm.
• Stir lemon juice and wine into drippings in skillet. Heat to boiling; pour over chicken. Sprinkle with chopped fresh parsley, and serve with lemon wedges for garnish.

CHICKEN PICCATA

Steps:

• Either cut the chicken breast halves horizontally once or twice, making them really thin, or put each chicken breast between two pieces of plastic wrap and pound them with a meat hammer to 1/4-inch thickness
• Mix together the flour, salt, pepper, and grated parmesan
• Rinse the chicken pieces in water
• Dredge them thoroughly in the flour mixture, until well coated.
• Heat 2 tbsp olive oil and 2 tablespoons of the butter in a large skillet on medium high heat
• Add half of the chicken pieces, but do not crowd the pan
• Brown well on each side, about 3 minutes per side
• Remove the chicken from the pan and reserve to a plate
• Add 2 tbsp olive oil and 2 tbsp butter to the pan and cook the other breasts in the same manner
• Remove from pan
• Cover with aluminum foil and keep warm in the oven while you prepare the sauce
• Add the chicken stock (or white wine), lemon juice, garlic, 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
• Plate the chicken and serve with the sauce poured over the chicken

CHICKEN OR TILAPIA PICCATA

Steps:

• Dust fillets with salt and pepper and dredge in flour.
• Heat olive oil in pan over med heat. Brown chicken/fish in oil. about 2 minutes per side, or until cooked through and browned. Remove from pan.
• Deglaze with wine and add butter and capers. Cook for 2 minutes until alcohol has cooked off. Add lemon juice add salt to taste.
• Add chicken/fish back into pan. Add parsley.
• Serve on a platter with sauce.
• Enjoy!

CHICKEN PICCATA WITH NIçOISE OLIVES

Steps:

• In a large sieve rinse olives and drain well. Pit olives and cut into slivers. With a sharp knife butterfly each chicken breast half by horizontally cutting through meat, keeping 1 long side intact, and opening like a book. With a rolling pin lightly pound chicken between sheets of plastic wrap to about 1/8 inch thick. Pat chicken dry and season with salt and pepper.
• In a 12-inch heavy skillet heat oil and 2 tablespoons butter over moderately high heat until foam subsides and sauté chicken, 1 piece at a time, until golden and just cooked through, about 30 seconds on each side. Transfer chicken as sautéed with tongs to a platter and keep warm, loosely covered with foil.
• Pour off any fat in skillet. Add wine and deglaze skillet over moderately high heat, scraping up brown bits. Stir in lemon juice and remaining 2 tablespoons butter and heat sauce, swirling skillet, until butter is just incorporated. Remove skillet from heat and stir in olives, parsley, and salt and pepper to taste.
• Spoon sauce over chicken.