Creamy Lemon Piccata Sauce With Chicken Meatballs Recipes

CREAMY LEMON PICCATA SAUCE WITH CHICKEN MEATBALLS

Steps:

• 1. For the meatballs, your choice, freshly made, baked, or frozen (thawed).
• 2. Heat a pot of salted water to a boil, when boiling, add the spaghetti and cook until tender. Drain. While the water is heating you can proceed on with the rest of the steps.
• 3. In a non stick pan, add 1 tablespoon of cooking oil, your choice, when hot, brown the meatballs. Work in batches if needed and as they are browned, remove to a plate and set them aside. (I used my baked chicken meatballs.)
• 4. Reduce the heat to medium and wipe out the pan, add the butter. When the butter is melted, add the flour and mix into the butter, whisk constantly and cook for about 1 minute, now add the broth, lemon or lime juice, and the whipping cream, and whisk together.
• 5. When the sauce is at a simmer, add the meatballs. Simmer for 5-8 minutes or until the sauce is starting to thicken, if using freshly made meatballs, check one to make sure it is cooked through. Taste the sauce and season with salt and pepper as desired.
• 6. When the sauce is thickened as desired, stir in the drained capers, let cook 1 more minute, remove from heat. (I added some chopped White Crab mushrooms as well, but that is just me.)
• 7. Serve over cooked pasta of your choice and garnish with Parmesan cheese. Enjoy.

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 MEATBALLS

Steps:

• In a large bowl, combine the first 6 ingredients. Add chicken; mix lightly but thoroughly. With wet hands, shape into 1-in. balls., In a large skillet, heat 1 tablespoon oil over medium heat. Brown meatballs in batches; drain. Remove and keep warm. In the same skillet, heat remaining 1 tablespoon oil over medium heat. Add garlic; cook 1 minute. , Add broth and wine to pan; increase heat to medium-high. Cook 1 minute, stirring to loosen browned bits from pan. Add capers and lemon juice; bring to a boil. Add meatballs. Reduce heat; simmer, uncovered, until meatballs are cooked through, 5-7 minutes, stirring occasionally. Remove from heat; stir in butter until melted. Sprinkle with Parmesan cheese and serve with lemon wedges.

PICCATA SAUCE

Steps:

• In saucepan, saute garlic in butter until transparent.
• Add olive oil and flour making a paste.
• Cook, stirring, until golden brown.
• Add chicken broth a little at a time, and then add lemon juice.
• Stir over medium heat until thickened.
• Add capers with juice.
• Serve over chicken or pork.